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CHOOSING AND USING CUTS OF BEEF

Cuts of Beef

Cuts of Beef have evolved through the centuries to reflect changing cooking methods and tastes in people's homes. Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; that you only get the meat you want to eat, which is sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.

HOVER YOUR MOUSE OVER ANY CUT TO SEE WHAT IT LOOKS LIKE
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More about Braising Steak More about Centre Cut Steak More about Fillet Steak
More about Flat Iron Steak More about Beef Mini Roast More about Minute Steak
More about Rib Eye Steaks More about Rump Steaks More about Beef Shin
More about Silverside of beef More about Sirloin Steaks More about Topside of Beef
 

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