Shoulder
Shoulder meat is usually used for stewing. It needs long, slow cooking, making it an ideal cut for pies and puddings. Allow 150-200g per person when using this meat.
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Recipes
Neck
Neck meat is usually reserved for stewing. It needs long, slow cooking, making it an ideal cut for pies and puddings. Allow 150-200g per portion when using this meat.
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Recipes
Fore Rib
Rib cuts are all similar, the only difference being the length of the bone. Fore rib has the longest and the ends cut odd are often sold as a separate joint. Fore rib beef can be roasted, either on the bone or bone and rolled. It can be used for pot-roasting, braising and boiling. Allow 220-350g per person; or without the bones, 150-200g.
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Recipes
Top Rib
Rib cuts are all similar, the only difference being the length of the bone. Top rib beef can be roasted, either on the bone or bone and rolled. It can be used for pot-roasting, braising and boiling. Allow 220-350g per person; or without the bones, 150-200g.
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Recipes
Brisket
Brisket is one of the one of the most flavoursome cuts of beef but also one of toughest, making it best for braising or slow cooking.
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Recipes
Shin and Leg
Shin and leg beef cuts are usually classed together. Very lean, they make excellent stews and good gravy. They can be quickly cooked in a pressure cooker, otherwise long, slow cooking is required. Allow 150-200g per person.
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Recipes
Sirloin
Sirloin is perfect for grilling, pan-frying, griddling or roasting. It is even more flavoursome than other cuts, making it well suited to highly flavoured sauces. To obtain best results, your steak should weigh more than 225g.
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Recipes
Flank
Thick flank is sometimes larded and roasted very slowly, while flank and thin flank can be pot-roasted, braised or stewed. Allow 150-200g per person.
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Rump
A very lean cut that can be fried, grilled or roasted. Allow 150-200g per person when using this meat.
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Recipes
Silverside
This is also classed as a coarse cut, containing no bone. Very popular for salting or used fresh for boiling with vegetables and dumplings, silverside beef can be braised or roasted but requires long, slow cooking. Allow 220-350g per person.
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Recipes
Topside
This cut contains no bone and is more tender than silverside. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down.
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Top Rump
A lean cut of beef, ideal for roasting and frying. Allow 150-200g per person..
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Recipes
Oxtail
Oxtail is usually slow cooked as a stew or braised. It’s also a traditional stock base for soup.
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Recipes
