Cuts of Beef
Sirloin
Boned and rolled into a joint, or left on the bone.
Joints can be cut to the required size. Roast.
Ribs
Wing, corner or top. These cuts can be on the bone
or boned and rolled.
They have excellent flavour, especially when on the bone. Roast, for
preference, but they can also be pot roasted or braised.
Topside or top roast
Usually boned and rolled, this is a very lean joint often
with a strip of extra fat tied on to it by the butcher to prevent it being
overdry. Can be roasted, but pot roasting gives a better
result.
Silverside or round
A boneless joint which may be salted. It needs long,
slow cooking, such as boiling or braising.
Rump or aitchbone
Boned and rolled, although it can be left on the bone.
It is a little fatty on the top but has a good flavour, and can be
salted. Roast, pot roast, braise or boil.
Brisket
This has an excellent flavour, but tends to be fatty, so
look for a lean piece. Best boned and rolled but can also be on the bone.
It needs long slow cooking, such as braising, pot roasting or slow
roasting.
Stewing meats
Leg and shin need very long slow cooking; chuck and
blade are better quality and cook quicker. Stew, casserole or
braise.
Minced or ground beef
Quality varies. Can be cooked in many different ways,
but is best if started in a heavy based pan, without any extra oil or fat,
over a low heat until the fat runs. Any excess fat can then be drained
off instead of left for the meat to cook in.
Rump Steak
This is the joint next to the sirloin and one of the commonest
cuts used for grilling, broiling or frying. The "point" is considered
the best part for flavour and tenderness. There is a layer of fat all
along the top edge of this steak. It is usually cut from 2-3cm /
3/4-11/2 inches
thick.
Fillet
This is the undercut of the sirloin; probably one of the
best known and most expensive of the cuts used for grilling, broiling or
frying. It is very tender, although probably has not such a good flavour
as rump steak. The 'eye' of the fillet is the prime part, but none
of it has any fat. It is cut into slices of 2.5-5cm / 1-2 inches thick,
and these can by formed into rounds known as tournedos, weighing from 150-175g
/ 5-6oz each.
Sirloin
This is cut into 2 parts to give the porterhouse steak,
which is cut from the thick end of the sirloin. If it is cooked on
the bone this is called a T-Bone steak. The upper part of the sirloin
is cut into very thin steaks called 'minute' steaks - these are very good
and need only a short cooking time.
Chateaubriand
This is a thick slice taken from the middle of the fillet,
weighing about 350g / 12oz which can be grilled, broiled or roasted - a
marvellous cut.
Entrecote
This is really the part of the meat between the ribs of
beef, but a slice cut from the sirloin or rump which is thin rather than
thick can also be termed as an entrecote steak.