Description and Recommended Cooking Methods for Beef

Time for learning more about beef.

During the animals life different parts of the body will develop in different ways depending on the amount of work they do.This means that individual cuts will have differing proportions of muscle, fat and connective tissues. For example those that have worked the hardest such as (the neck which is constantly moving about as the animal grazes) will build up more fibre and sinew.

Other factors to consider are the provenance of the animal. We select meat from suppliers that have taken care to raise animals that will cook well with great flavour. Quality meats will have plenty of marbling (white lines of fat in and around the muscle) that will keep the meat moist as it melts away during cooking and impart a real depth of flavour. In the same way the layer of fat on the outside of a roasting joint will ensure you get a tasty result. Morley Butchers also age certain cuts to improve the final flavour and tenderness.

When “hung” or aged the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef on you plate also some moisture loss helps concentrate the flavour.

Chuck & Blade

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. Also Blade steak sometimes known as “Flatiron Steak”.

Fore Rib

Sold “Boned and rolled”, “French trimmed” or “On the bone”. Has good marbling throughout the flesh and with excellent fat cover on the outside making for a superb roast. Can also be cut into steaks”Ribeyes” for grilling, frying or BBQ.


This is typically sold boned and rolled. A prime cut which is suitable for a classic sunday roast. Sirloin Steak comes from the same area but cut into steaks such as “T”-bone, Porterhouse and Entrecote. Prime cuts which are suitable for grilling, frying, stir-fries and barbecuing.

Beef Fillet also comes from this section. Probably the most prized cut of beef, the fillet is very tender and very lean, as a steak it is suitable for quick cooking under the grill or frying. Larger pieces are used for dishes such as Beef Wellington. Other names for cuts of fillet include Filet Mignon, Tenderloin, Tournedos and Chateaubriand.


Although this is a prime cut, it’s often cheaper than fillet or sirloin because it’s not quite as tender. However many say that it has a far superior flavor than sirloin or fillet. Rump is suitable for quick cooking such as frying, stir-fry, grilling or the barbecue.

 Silverside & Topside

Silverside was traditionally salted and sold as a boiling join tor salt beef. This very lean piece of meat is now most often sold unsalted as a joint for roasting. We reccomend regular basting whilst cooking. Topside is also a very lean joint and , often has a layer of fact tied around it to help baste and keep it moist.  This is also suitable cut into steaks for frying or grilling and in stir-fries.


One of the most, flavoursome and inexpensive cuts of beef . Oxtail is most often sold cut into individual vertebra.  Long and slow braising will release their excellent rich flavor.

Thick Flank

This joint is also known as Top Rump good for slow roasting as a joint or braised in pieces. Also sold as “stir fry” strips or flash fry steak.

Thin Flank

Meat from this area is often known as “Skirt”,” Hanger steak” (or “Onglet” in France). It has plenty of fat marbling which makes it moist and flavoursome. This cut is often used in Mexican recipies such as Fajitas. Good for grilling, frying or the BBQ

Leg & Shin

Generally sold as Stewing Steak. Best suited for long, slow cooking to breakdown the high proportion of connective tissues and denser fibres and make thick sauces and gravy

Thin Rib

One of the denser cuts and is usually sold as mince (ground beef) meat.


Usually sold “boned and rolled” and sometimes salted. This joint is suitable for slow cooking or pot roasting. Brisket is the cut traditionally used for making corned beef. It is also used for lean mince.

 Thick Rib

Typically sold as Braising Steak. This cut is somewhat more tender than stewing steak. Ideal for use in casseroles, stews and for braising.


This is an economical cut. that is flavorful but less tender meat. cut from the middle of the shoulder, Usually sold as stewing steak or used in burgers. Suitable for slow cooking in stews.


This cut is generally sold as stewing steak. Long and slow cooking will release a good flavor and produce tasty gravy or sauce.



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