Topside/Silverside

These are both classic cuts from the hindquarter, usually divided along a natural seam and then tied up with a good covering of beaten out beef fat. These joints are then suitable for roasting, if sourced from good quality, well matured beef. Alternatively, these joints can be braised with vegetables or thickly sliced and cut into strips for marinating and flash-frying.

 

Sirloin

One of the finest cut for roasting either on the bone with the fillet still attached; or boned out, trimmed and tied up is suitable for fast roasting. A T-Bone steak is cut on the bone from the fillet end of the sirloin. When boned out the other steaks are sirloin or entrecote. The eye of the sirloin is referred to as “contre-filet” by the French.

 

Forerib

An excellent joint for fast roasting. It has the fat to keep it moist, the bone to retain moisture and a degree of marbling for tenderness. Usually cooked o the bone but could be boned and rolled. The trimmed eye of the forerib is sold in thick slices as Rib-eye steaks.

 

Backrib

Next to the forerib on the carcass but not as tender and therefore more suitable for pot-roasting or braising. Usually sold boned and rolled.

 

Rump

When properly matured, this cut is usually sold in thick slices for frying, grilling or barbecuing. An edge of fat helps to keep it moist when cooking.

 

Fillet

The most expensive cut of beef and also the most tender. Also known as undercut, there is only about 2Kg of fillet on an average carcass. Suitable for frying, grilling and fast roasting, but care should be taken not to overcook it.

 

Brisket

Sold on the bone or boned and rolled, this cut is best for pot-roasting with vegetables. Usually quite fatty, it can also be salted.

 

Leg Top

Usually referred to as braising steak and sold in slices for slow cooking but can also be cut into cubes for stewing.

 

Chuck

Usually diced up for stews and casseroles. The middle of the chuck can be trimmed, tied up with a layer of beaten beef fat and then sold as a slow roasting or pot roasting joint.

 

Shin

The meat off the back of the foreleg of the carcass. Cheaper than stewing beef and very tasty if cooked slowly. Slices of shin on the bone, known as “Ossobuco” can be cooked very slowly with wine, tomatoes and herbs.

 

Mince

Traditionally any trim from the beef carcass can be minced. Sinews, gristle and excess fat should be removed. Better quality cuts should be minced to make “Steak-Hache”