Latest News

Different Cuts Of Meat

BEEF

Use our Cuts of Beef guide to help you find the best match for the recipe you want to cook. As with most large animals, different Beef cuts are better suited for different recipes and cooking methods. The most tender cuts for frying and grilling or others that reward slow cooking by braising or in stews. Don’t forget many of the value cuts deliver the richest and deepest flavours. Longer cooking breaks down the denser fibres creating tender meat in a thicker delicious sauce or gravy.

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. We 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” as it has a shape similar to that of an old-fashioned flat iron

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. The last few ribs before the sirloin are known as wing rib.

Sirloin

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 peices are used for dishes such as Beef Wellington. Other names for cuts of fillet include Filet Mignon, Tenderloin, Tournedos and Chateaubriand.

Rump

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 flavour than sirloin or fillet. Rump is suitable for quick cooking such as frying, stir-fry, grilling or the barbecue. The popular Brazilian steak “Picanha” is taken from the top section of the rump.

Silverside & Topside

Silverside was traditionally salted and sold as a boiling joint for salt beef. This very lean piece of meat is now most often sold unsalted as a joint for roasting. We recommend regular basting whilst cooking. Topside is also a very lean joint and , often has a extra layer of fat 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.

Oxtail

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 flavour.

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”. Skirt steak is a thin, long cut of beef from the diaphragm, also known as “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 recipes such as Fajitas. Good for grilling, frying or the BBQ. Flank steak looks very similar but is is from the lower abdominal area.

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.

Brisket

Usually sold “boned and rolled” and sometimes salted. This joint is full of flavour suitable for slow cooking or pot roasting. Brisket is the cut traditionally used for making corned beef. It is also used for lean mince. Large brisket joints are very popular for “low and slow” BBQ smoking

 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.

 Clod

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

Neck

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

Ox Cheek

As the name suggests this cut is the hardworking cheek muscle of cows. It is a budget cut that will reward being cooked long and slow to make it tender. The many connective fibres will break down to form a thick gravy. It absorbs the flavours of braising liquid such as wine or ale well. Cooked it has a texture similar to brisket.

PORK

Be aware that many of the cheaper cuts deliver the best flavours. Longer cooking breaks down the denser fibres creating tender meat in a thicker delicious sauce or gravy.

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.

Neck  of Lamb

When cut into thick slices this bony part of the neck ( know sometimes as Scrag End) it is very tasty and good for slow cooking. Also from this section are Neck Fillets – the same muscles but taken off the bone. Stew or braise until tender. Both these cuts are often underrated and as a result inexpensive.

Shoulder of Lamb

Lamb shoulder is usually sold whole or halved on the bone. This part of the animal has worked hard so is better for slow roasting to break down any fibres to be really tender, Shoulder is also sold boned and rolled for roasting or diced for casseroles, curries or stewing. Minced lamb is also taken from this section of the animal.

 Best End Of Lamb Neck (Best End), Rack of Lamb

This section produces some of the most tender cuts of Lamb. Best End is the first eight ribs which are known as “The Rack”. The Rack can be cut in several ways. If the ends of the bones are exposed after the fat has been trimmed away it is termed “French Trimmed”. Two racks roasted together with the bones intertwined are known as a “Guard of Honour”.

A rack of Lamb can also be trimmed and tied into a circle to form a “Crown of Lamb” – a most impressive roast to serve at your table.

 Lamb Cutlets

Cutting between the rib bones produces Lamb Cutlets. Meat from this same section taken off the bone makes a “Valentine Steak”. Both of these are good for pan frying or grilling.

Lamb Loin

This portion provides Loin Chops for grilling or frying, similarly a Barnsley Chop – which is double the size being both sides of the animal. Off the bone this section provides Noisettes or in one piece a Cannon. These are all very tender and will cook quickly. The whole loin, both sides of the Lamb roasted as a piece, is a very splendid joint known as a Saddle of Lamb this is a large joint for 8 or 10 people.

Lamb Chump

At the lower back of the animal where the loin meets the leg is known as the Chump. From here you can get Chump Chops and Chump Steaks. As a whole piece off the bone this is called a Chump Joint. All these are good for grilling and BBQ but can also be delicious if baked slowly in the oven.

Leg of Lamb

Whole, half or boned Leg of Lamb will make a perfect roast. For grilling and frying or the BBQ Leg of lamb is often sold as Leg Steaks, stir fry strips, or cubed for kebabs. A leg of lamb that has been ‘Butterflied”’ is a boned leg opened up into a large flat piece which has a rough butterfly shape. This too can be roasted or grilled.

 Lamb Shank

The lower leg from this section is Lamb Shank. As a harder working part of the animal this needs slow cooking or braising; full of flavour it will become very tender and fall off the bone when cooked in this way. An affordable option (but having found favour with many chefs –  not as cheap as it used to be).

 Lamb Breast

This is the belly area of the Lamb. This is usually sold as a rolled joint for roasting. It is a quite fatty cut but when slow cooked this melts away to leave a tender and very tasty meat. This is one of the best value, least expensive cuts.

PORK

When it’s cooked right, pork can be one of the most delicious meats on the market. It’s versatile, so you can enjoy it for family roasts, summer BBQs or easy weeknight meals.

When shopping for pork, you’ve probably noticed the various cuts available and you may be wondering how they differ from each other. So what are the most common pork cuts and how do you prepare them? Here’s a handy guide to each one, from shoulder to leg.

Shoulder

Starting with the front of the animal, the shoulder is one of the most versatile cuts. Although it can be quite tough and somewhat fatty, you can cook it in various ways, from mincing and dicing to slow-roasting and barbecuing. The shoulder is usually affordable and can be bought boned and rolled or on the bone.

Spare Ribs

A cut for those who love to really get stuck into their food, the spare ribs are taken from the belly and breastbone, behind the shoulder. These can be grilled or oven-cooked, and eaten straight off the bone.

Loin

Coming from the top of the rib cage, pork loin is tender, lean and tasty. It’s ideal for slow-roasting, but ensure you don’t overcook these cuts because they can easily dry out, especially when cooked at high temperatures.

Belly

Rising in popularity, the pork belly is juicy and delightfully crispy. Taken from the underside of the pig, it’s one of the cheaper cuts and can be quite fatty. However, don’t let that put you off!

You can buy roasted pork belly joints or delicious strips.

Tenderloin

Pork tenderloin is the pork equivalent to beef steak and is the leanest cut of pork available. This is a boneless cut and it tastes superb grilled, pan-fried or roasted. Again, avoid overcooking as it will dry out.

Leg

Arguably the most widely enjoyed cut, the pork leg is perfect for larger dinners. You have plenty of options when it comes to cooking the leg, from roasting and pot-roasting to braising.

Leave a Reply

Your email address will not be published. Required fields are marked *