What are the Different Cuts of Beef?
When it comes to cooking beef, selecting the right cut makes all the difference. Whether you're grilling up steaks for a summer barbecue or slow cooking a hearty stew, the cut you choose can elevate your meal from good to unforgettable.
But with so many cuts available, how do you know which one is right for your dish? That’s where we can help! We’re breaking down the most popular beef cuts, explaining what makes each one unique, and sharing tips on how to cook them to perfection.
What Does ‘Cuts’ Mean?
Beef is divided into various pieces based on their location on the cow and the activity level of the muscles; these are known as cuts. Muscles that work harder, like those near the legs, such as the shin beef, tend to be tougher but have a rich flavour that's enhanced through slow cooking. In contrast, muscles from the back, like the loin, are more tender due to less frequent use.
How Many Different Cuts of Beef Are There?
Key Prime or Sub Prime Cuts
To understand these differences, first, it's useful to know that beef is divided into primal cuts, which are further broken down into subprime and portion cuts. Key primal sections include the rib, loin, round, brisket, shank, and flank, each offering unique textures and flavours suited for different cooking methods.
Sub-prime cuts of beef, while less tender or marbled compared to prime cuts are still flavourful and useful in various recipes. Examples of these cuts include Chuck Eye, which is part of the chuck or shoulder area and may be labelled as "Chuck Steak" or "Blade Steak" rather than "Chuck Eye" specifically.
Flank Steak is recognized for its flavour and is available at some butchers and supermarkets, though it is less commonly used than in some other countries. Skirt Steak is popular for stir-fries and traditional dishes. Round Steak, or simply "Round," comes from the rear leg of the cow and is less common in British cuisine compared to cuts like sirloin or ribeye but can still be found. Short Ribs are utilized in braises and slow-cooked recipes, while Oxtail is particularly valued for its rich flavour and gelatinous texture, often used in hearty stews and soups. Now you have a grasp of the essentials, here are the cuts to keep an eye out for the next time you plan your meal.
Braising Steak: Delivering Deep Flavour
Braising steak is a cut that excels in dishes requiring slow cooking. It comes from the chuck area (the shoulder) of the cow, where the meat is tougher but packed with rich, beefy flavour. This toughness is actually a benefit when it comes to braising – the slow cooking process breaks down the connective tissues, resulting in incredibly tender meat that’s infused with the flavours of the cooking liquid and any seasonings you add.
Braising steak is perfect for classic British dishes like stews and casseroles. When braised, the steak becomes wonderfully tender and absorbs all the flavours of the broth and vegetables. The long, slow cooking time is crucial as it allows the tough fibres to break down, turning the steak into a melt-in-your-mouth experience. This cut is also fantastic for slow cooked curries and hearty pies, where the deep flavour of the meat can shine through.
If you’re planning a comforting, flavourful meal, braising steak is an excellent choice. We offer lean diced beef for a similar slow cooked option or extra lean 3% steak mince if you’re after something versatile for a variety of dishes. Whether you're making a traditional beef stew or experimenting with new recipes, braising steak delivers the rich, deep flavours that make for a truly satisfying meal.
Rib: Visual Marbling
The rib section is where you’ll find some of the most prized cuts of beef, known for their tenderness and marbling. Ribeye steak and prime rib are the stars here, beloved for their rich, buttery flavour. The marbling in these cuts – the streaks of fat within the meat – melts during cooking, keeping the meat juicy and flavourful. Whether you’re grilling or roasting, the rib section delivers a luxurious eating experience.
A grilled ribeye steak, seasoned simply with salt and pepper and finished with garlic butter, is a culinary treat. The ribeye’s natural marbling ensures that each bite is tender and full of flavour. If you’re feeding a crowd, a prime rib roast is a showstopper that’s relatively easy to prepare. Simply season, roast, and carve for a meal that’s sure to impress. For the best results, consider our 3kg Fresh English Ribeye Steak Bulk Deal or this Extra Marbled Ribeye Pack, sourced from Cumbria and aged for 28 days (shown above) – perfect for grilling up a feast.
Loin: Tender Cuts
The loin is where you’ll find the most tender cuts of beef, divided into the short loin and the sirloin. This area doesn’t get much exercise, so the meat is incredibly tender, making it ideal for quick-cooking methods like grilling and pan-searing. Popular cuts include sirloin steak, T-bone, porterhouse, and tenderloin (also known as fillet).
Sirloin steak is a favourite for grilling, offering a great balance of tenderness and flavour. Paired with a vibrant chimichurri sauce, it makes for a delicious and easy meal. For a special occasion, the tenderloin is hard to beat – its buttery texture and mild flavour make it ideal for dishes like beef wellington or simply seared with a rich sauce. Our 2x 28-Day Aged Sirloin Steaks are perfect for a weeknight dinner, while the Whole Beef Fillet Pack we offer, consisting of a whole fresh trimmed 1.8-2.2kg beef fillet, is a great option for feeding a party.
Round: Lean Cuts
The round comes from the rear of the cow and is one of the leanest sections, making it tougher and full of flavour. Common cuts from the round include round steak, eye of round, and rump roast. These cuts are best suited for slow cooking methods like roasting and braising, which help to tenderize the meat.
A pot roast made with round steak is a classic example of how to make the most of this lean cut. Slow cooking in a rich broth with vegetables allows the meat to become tender and flavourful. Eye of round, while lean, is another great option for roasting, especially when cooked to medium-rare and thinly sliced for sandwiches. Consider our Extra Tender Beef 'Eye Round' Roasting Joint for your next pot roast or Sunday dinner, and enjoy this great example of a lean cut.
Shin Beef: Rich and Full of Flavour
Shin Beef (also sometimes known as a shank) comes from the leg of the cow and is one of the toughest cuts due to the amount of work these muscles do. However, with the right cooking method, shin beef can become incredibly flavourful. Shank crosscut, often used in dishes like osso buco, is a popular choice for braising.
When cooked slowly, the tough connective tissue in the shank breaks down, releasing gelatine that enriches the cooking liquid and adds a silky texture to the dish. Our British Shin Beef Pack is an ideal choice for braising recipes that require long, slow cooking; its flavour will warm your heart and your taste buds.
Fresh Meat Packs: Online Beef Butchers
This is the first instalment of our new series of different cuts of meat, so remember to check our blog for future guides on other meats. Whether you’re a home cook looking to expand your knowledge, a commercial kitchen owner, or just someone who loves a good steak, this guide will help you choose the perfect cut every time.
You’ll find a lot of what we’ve described in our catalogue of fresh beef packs available online. We tailor our collection to the finest cuts from local farmers to make our selections the finest you’ll find from any online butcher.