01279 876 189
Bretts Farm, Chelmsford Road, White Roding, Dunmow, Essex CM6 1RF
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Cut Guide – Beef

At Fullers Family Butchers, we only use the finest hand-selected tasty and succulent Aberdeen Angus beef.

Beef Cuts

Cut Guide - Beef
Beef is divided into four quarters ~ two forequarters and two hindquarters. The forequarter runs from the neck to the loin. The cuts from the forequarter can be less tender, as these muscles work the hardest. They often require slower methods of cooking, such as stewing, casseroling, braising and pot-roasting. The hindquarter is the back end of the animal, with more tender cuts that are suitable for roasting and quicker cooking methods.

The Best Cuts for Slow Cooking

Shin

A well-flavoured cut from the leg which is sold as bone-in or boneless medallion-shaped pieces of meat, perfect for rich and tasty stews and casseroles.

Boneless Cubes, Braising Steak

These cuts are typically from the chuck or blade and are ideal for casseroling or braising.

Brisket

A popular economical joint, taken from the belly, and sold boned and rolled. Ideal for pot-roasting for tender, mouthwatering results.

Daubes

These are from the topside or silverside and trimmed to uniform size. They are perfect for stewing, casseroling or braising.

Oxtail

Generally sold as bone-in pieces, this cut is experiencing a revival. With gentle cooking it makes the most fantastic flavoured soups, stews and casseroles.

Ox Kidney

Divided into many small lobes, the whole kidney weighs about 450g (1lb) and is perfect for slow cooking, particularly in steak and kidney pudding.

The Best Cuts for Roasting

Topside, Silverside & Mini Joint

Taken from the hindquarter and is a large, lean boneless cut of meat with little marbling and a fine-grained texture. Ideal for roasting as they are very tender and can be carved into lean slices. Mini joints are suitable for smaller households and will serve 2-3 people. These joints are often sold with added fat for roasting.

Fore Rib, Boneless Rib

A premium roasting cut, this joint is evenly marbled with fat and covered with a layer of natural fat. Boneless rib may be sliced and sold as rib-eye steaks. If buying on the bone ask your butcher to chine the backbone as this makes it easier to carve.

Boneless Rolled Sirloin

The classic roast beef joint of England so called because, as legend has it, it was knighted ‘Sir Loin’ by Henry VIII. Great for a special occasion, this prized joint comes from the hindquarter and makes an impressive centrepiece for any table.

The Best Cuts for Pan-Frying, Grilling and Griddling

Rib Eye

Large and slightly rounded steaks cut from the eye of the fore rib. They carry a little more fat than other steaks, but have a wonderful flavour. These steaks may also be sold on the bone.

Sirloin

Sold boneless, sirloin steak has a great flavour. Steaks are cut to about 2cm (¾inch) thick and have a thin layer of fat running along the top of the steak.

Rump

Larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour.

Fillet

This is the most lean and tender of all steaks making it the most prized of cuts. Typically 4cm (1½inch) thick, it cooks quickly and there is no waste, which makes it worth considering for a special occasion.

Frying/Minute Steaks

This inexpensive steak is taken from the thick flank. Take care in the cooking of these steaks to ensure optimum tenderness and flavour. Great for a decadent sandwich or baguette.

Stir-Fry Strips

Rump cut into strips and ideal for stir fries, salads and wraps.