Guide to Beef Cuts
To get the best results, it’s important to choose the right cut for what you’re making. Hands up anyone who’s used fillet for a slow cooking casserole and ended up with mince? Or stir-fried gravy beef and still been chewing it hours later? Ok, maybe that’s an extreme example, but you get my point.
Here’s a guide on what cut works best for each cooking method:
- Osso Bucco (shin, bone-in): Perfect for slow cooking (6+ hours); the bone adds great flavour.
- Gravy beef (shin): Best slow cooked (6+ hours) or in casseroles.
- Blade (steak or roast): Try pre-browning then roasting on medium-high (longer and slower, as we say) for tender meat.
- Scotch (rib eye): Very tender and well marbled cut. Makes an impressive standing roast when the rib bones are left intact.
- New York steak (also known as Porterhouse, Sirloin): Tender and easy to cook.
- Rump steak: The most plentiful cut; perfect for marinating and grilling.
- Eye fillet (fillet, tenderloin): The fillet is the smallest and most tender cut of beef with very minimal fat content.
- T-bone: Bone-in steak which includes both the eye fillet and the New York, making it tender and full of flavour.
