Beef Cuts

A Complete Guide

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When considering the various cuts obtainable from a cow it is worth remembering the sheer size and weight of the beast in order to better understand the wonderful variety on offer.


Striploin

The average carcase will weigh in excess of 600lb or 260 kg. As I mentioned earlier it is essential that beef is hung for its flavour and texture to develop and the difference between meat hung for three weeks or more is really unmistakeable.

As with other meats certain cuts are better suited to certain cookery methods than others, do not be put off by the cheaper cuts, as these can be delicious if treated in the right manner. If you want nothing more than a roasting joint then look for the best quality that you can afford, you will be grateful for paying the extra.

Wherever possible I use the English, American and French names for each cut along with information on how best to cook them. It is not an exact science rather a case of trying alternative cuts and pairing them with flavours favoured by you and using cookery methods best suited to your own personal situation.

The Cuts

Sirloin
Rump
Fillet
Silverside
Topside
Skirt
Shin
Brisket
Neck-Clod
Forerib
Wing Rib
Oxtail
Short Ribs
Marrow
Leg
Thick Flank
Hindquarter
Forequarter

Content and picture Miles Collins

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