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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.


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