Cut from the boned loin. The outside fat adds flavour and keeps the meat succulent. Ensure the fat is cooked through. Great as a grilling, frying or barbecuing steak. Also brilliant for beef salads.
Commonly found as the steak on ‘steak frites’ café and restaurant menus
The ‘marble steak’, a cut that we call the ‘Butchers Steak’, comes from the eye of the rib. Characterized by open grain and marbling. Suited to frying and barbecuing. Adhere to the steak cooking rules.
Extremely tender and flavoursome. A dinner party favourite and for good reason. This muscle does little work and is succulent. This cut is simple to prepare and rewards the cook with an outstanding result
Is pan hot? Preheat
Allow space around the steaks in the pan.
Is meat dry? Blot. Wet meat will not brown.
Rest to allow juices to settle and fibres to relax, a guide is 1 minute per 100gms.
A large working muscle, less tender with visible fat and connective tissue. Economical, great for curries, the fat will break down and melt into a flavourful dish.
This richly flavoured cut of meat has little fat but lots of connective tissue that breaks down during long, slow cooking. A great casserole cut.
Comes from the bottom portion of the leg, is a hardworking muscle with connective tissue that breaks down with slow cooking to give you a beautiful tender result. An amazing cut that rewards the cook. Can be used as an alternative for osso buco and makes an amazing ragu.
A seriously wonderful cut that is worth its weight!
A boneless cut that comes from the shoulder blade area, succulent and medium tender. The crosscut has a seam of gristle that softens and melts with slow cooking.
The cut to impress, dinner party friendly and family friendly. One of the most flavoursome cuts of beef with all the goodness that comes from being cooked on the bone. The ribs come from the forequarter after the brisket has been removed.
Short rib appreciates a marinade (2 to 24 hrs) and is another cut that benefits from low, slow cooking.
This cut which offers great value for money has seen a resurgence in popularity with the influence of American barbecue.
Again, low and slow is the required treatment via smoker, barbecue, slow cooker, pressure cooker or oven. Will take on any flavours you care to throw its way.
After this treatment the brisket is fork tender and will pull apart.
Serve with crispy slaw and mash or as a sloppy joe in a burger. A party pleaser and a family favourite.
