Beef

You get to the butchers or supermarket and go to the meat counter, where you are confronted by many different cuts of beef. Which one do you need????? Here is a (hopefully) easy guide.

  •  Fillet - Most expensive. Lean and tender. Good for steak, for Beef Wellington and Stroganoff.
  • Sirloin – Prime cut and tender with good flavour. Good for steak, stir fries and BBQ
  • Rib Eye- A little more fat but rich in taste. Good for steak.
  • Rump – Leaner and tender with lots of flavour. Good for steaks, stir fries and BBQ.
  • Brisket – A cheaper joint, quite lean. Good for slow or pot roasting or it can be tough.
  • Silverside and Topside - some nice lean joints suitable for roasting, or dicing for stews or stir fries.
  • Shin, Braising or Casserole steak - These are best diced for long, slow casseroles, when they become very tender.
  • Frying Steak - Very thin steaks only suitable for quick frying, or they become tough.
  • Mince - Tends to be cheap and from the flank, though neck is the best quality.

Beef Recipes