Traditional London Butchers in Crouch End

Cuts of Beef guide


Use our Cuts of Beef guide to help you find the best match for the recipe you want to cook. As with most large animals, different Beef cuts are better suited for different recipes and cooking methods. The most tender cuts for frying and grilling or others that reward slow cooking by braising or in stews. Dont forget many of the value cuts deliver the richest and deepest flavours. Longer cooking breaks down the denser fibres creating tender meat in a thicker delicious sauce or gravy.

 

During the animals life different parts of the body will develop in different ways depending on the amount of work they do.This means that individual cuts will have differing proportions of muscle, fat and connective tissues. For example those that have worked the hardest such as (the neck which is constantly moving about as the animal grazes) will build up more fibre and sinew.

Beef cuts poster

Beef cuts
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Other factors to consider are the provenance of the animal. We select meat from suppliers that have taken care to raise animals that will cook well with great flavour. Quality meats will have plenty of marbling (white lines of fat in and around the muscle) that will keep the meat moist as it melts away during cooking and impart a real depth of flavour. In the same way the layer of fat on the outside of a roasting joint will ensure you get a tasty result. Morley Butchers also age certain cuts to improve the final flavour and tenderness.

 

When "hung" or aged the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef on you plate also some moisture loss helps concentrate the flavour.

 

If you want to know more about the provenance or aging of the ask us - we are your local experts. Find out more about the beef from Morley Butchers here >>

 

Below is a guide to the various UK cuts of beef with suggested cooking technique .

 

Description and recommended cooking methods

Chuck & Blade


This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. Also Blade steak somtimes known as "Flatiron Steak".

 

Fore Rib


Sold "Boned and rolled", "French trimmed" or "On the bone". Has good marbling throughout the flesh and with excellent fat cover on the outside making for a superb roast. Can also be cut into steaks"Ribeyes" for grilling, frying or BBQ.

 

Sirloin


This is typically sold boned and rolled. A prime cut which is suitable for a classic sunday roast. Sirloin Steak comes from the same area but cut into steaks such as "T"-bone, Porterhouse and Entrecote. Prime cuts which are suitable for grilling, frying, stir-fries and barbecuing.

 

Beef Fillet also comes from this section. Probably the most prized cut of beef, the fillet is very tender and very lean, as a steak it is suitable for quick cooking under the grill or frying. Larger peices are used for dishes such as Beef Wellington. Other names for cuts of fillet include Filet Mignon, Tenderloin, Tournedos and Chateaubriand.

 

Rump

Although this is a prime cut, it's often cheaper than fillet or sirloin because it's not quite as tender. However many say that it has a far superior flavour than sirloin or fillet. Rump is suitable for quick cooking such as frying, stir-fry, grilling or the barbecue.

 

Silverside & Topside


Silverside was traditionally salted and sold as a boiling join tor salt beef. This very lean piece of meat is now most often sold unsalted as a joint for roasting. We reccomend regular basting whilst cooking. Topside is also a very lean joint and , often has a layer of fact tied around it to help baste and keep it moist.  This is also suitable cut into steaks for frying or grilling and in stir-fries.

Oxtail


One of the most, flavoursome and inexpensive cuts of beef . Oxtail is most often sold cut into individual vertebra.  Long and slow braising will release their excellent rich flavour.

 

Thick Flank


This joint is also known as Top Rump good for slow roasting as a joint or braised in pieces. Also sold as "stir fry" strips or flash fry steak.

 
Thin Flank


Meat from this area is often known as "Skirt"," Hanger steak" (or "Onglet" in France). It has plenty of fat marbling which makes it moist and flavoursome. This cut is often used in Mexican recipies such as Fajitas. Good for grilling, frying or the BBQ

 

Leg & Shin


Generally sold as Stewing Steak. Best suited for long, slow cooking to breakdown the high proportion of connective tissues and denser fibres and make thick sauces and gravy

 

Thin Rib


One of the denser cuts and is usually sold as mince (ground beef) meat. 

 

Brisket


Usually sold "boned and rolled" and sometimes salted. This joint is suitable for slow cooking or pot roasting. Brisket isthe cut traditionally used for making corned beef. It is also used for lean mince.

 

Thick Rib


Typically sold as Braising Steak. This cut is somewhat more tender than stewing steak. Ideal for use in casseroles, stews and for braising.

 

Clod


This is an economical cut. that is flavorful but less tender meat. cut from the middle of the shoulder, Usually sold as stewing steak or used in burgers. Suitable for slow cooking in stews.

 

Neck


This cut is generally sold as stewing steak. Long and slow cooking will release a good flavor and produce tasty gravy or sauce.

We hope you find this guide useful. If you want to know more please get in touch or come and visit the shop. We are happy to help and answer any questions you might have.