If you’re a beef lover, it’s quite possible that you find yourself wondering about all the different cuts of beef. Why can one kind of steak be cut like butter while another takes some chewing? How does a beef casserole can end up like soup when cooked for too long?

Knowing the right way to cook the various cuts of beef will ensure that you always select the right product for your needs, and apply the correct cooking method.

Chuck

Located in the vicinity of the shoulders, the chuck is a hard-working part of the animal and contains quite a bit of collagen and connective tissue. Although this makes it tough, chuck (otherwise known as braising steak) has great flavour and is significantly cheaper than many other cuts.

How to cook chuck

Slow cooking is key with chuck. This will give all that connective tissue time to break down. Consider using chuck for casseroles and steak pie fillings.

Fillet

Fillet is a high-end cut for good reason. Because of its location in the animal’s back, it does very little work. It is, therefore, very tender.

How to cook fillet

There is very little fat in beef fillet so a fillet steak should be cooked quickly over a high heat to retain juiciness. Larger pieces of beef fillet can withstand longer cooking times so it is commonly used in beef Wellington.

Ribeye steak

Popular among steak lovers seeking a good balance of flavour and tenderness, the ribeye steak comes from the area above the ribs, and can easily be identified by the “eye” of fat in the centre.

How to cook ribeye steak

A ribeye steak is usually best cooked to medium. Whilst this may seem unorthodox to steak aficionados, the extra time is recommended to allow the high quantity of fat time to render.

Rump

Popular for its abundant flavour, rump is less tender than the more prime cuts of beef. As the name suggests, it comes from the rear end of the animal and does a lot of work.

How to cook rump

Rare rump steak is not recommended as it can be a bit tough. It’s best to go for medium or medium-rare. Ideally, give it a few minutes each side in a hot frying pan, and then transfer to the oven for about ten minutes.

Shin

It’s no surprise that the leg is one of the hardest working parts of the animal, with the result that any meat on it is going to be particularly tough. This makes it an economical cut but one that doesn’t hold back on flavour.

How to cook shin

Shin should be braised slowly so that the connective tissue breaks down to the point that the meat just falls apart.

Silverside

The silverside is a very lean cut that comes from just above the hind leg. As it is inexpensive, it is a good option for a family roast.

How to cook silverside

Silverside has very little fat so, if roasting, it should be rubbed liberally with oil or butter and roasted while partly submerged in liquid. It should then be basted frequently throughout the cooking time.

Topside

A close relative of silverside, topside also comes from the hind leg. Otherwise known as ‘poor man’s sirloin’, topside is a great value roasting joint that is particularly delicious.

How to cook topside

Topside is usually roasted in one piece. It doesn’t require a long cooking time and, even served rare, it remains tender. It is well-known for being easy to carve into thin slices, so leftovers can be used in sandwiches.

Brisket

Coming from the breast of the animal, the brisket also has to do a lot of work and, as a result, is known to be tough. Nevertheless, because of its intense beefy flavour, it is a favourite of many beef lovers.

How to cook brisket

Brisket could be considered the beefy version of pulled pork. Marinated and cooked for several hours in the oven on a low heat, brisket falls apart ready for filling baps and baguettes.

Sirloin steak

The sirloin is located between the fillet and the rib, and as such strikes a good balance between tenderness and taste.

How to cook sirloin steak

Sirloin steak is at its best cooked medium-rare. This allows the fat to render down into the meat and increase tenderness.

T-bone steak

A T-bone steak is like two steaks in one. On one side of the bone you have a piece of fillet steak, and on the other you have sirloin. So, you get a tantalising variety of textures and flavours.

How to cook a T-bone steak

Ideally, a T-bone steak should be cooked in a hot frying pan for 3 to 4 minutes each side. This will give you a delicious crust on the outside while keeping the meat pink and juicy on the inside.

Restaurant quality meat from Traymoor

At Traymoor, we are experts not only in the different cuts of beef, but in all kinds of meats. If you need advice or cooking tips, please contact us. We’d be delighted to help.

Traymoor delivers an incredible selection of restaurant quality meats all over Suffolk, Essex, Hertfordshire, Cambridgeshire, and London (North & East). Our range includes 21-day aged steaks, roasting joints, speciality sausages, chickens, lamb steaks, burgers, and kebabs.

We also offer a wide variety of great value meat packs. Available in a range of sizes and prices, these meat packs are filled with an assortment of household essentials including minced beef, chicken breast fillets, pork chops, sausages, and bacon. In addition, our incredible steak lovers pack is filled with sirloin steak, ribeye steak, rump steak, fillet steak, and T-bone steak.

If you go to any quality butcher or restaurant, it is fairly common to see steaks described as “well-hung”, “mature”, or something similar. In fact, we are proud to state that our steaks are aged for 21 days. You may have wondered why mature beef is considered a mark of quality. Surely fresh beef is better. Well, no! And here’s why.

Ageing is a tried and tested way of enhancing the flavour and texture of beef. The process works thanks to the presence of enzymes that break down muscle tissue. Certain cuts of beef can be tougher than others, and this is often due to those parts of the animal working harder. The ageing process gives those muscles time to naturally tenderise.

As you would expect, much of the water in the meat evaporates during the ageing period. This concentrates the flavour so that you end up with a far tastier steak.

Of course, it’s also important to follow the correct cooking method depending on the cut you’ve selected.

Can’t I just buy fresh beef and age it myself?

You can, but ageing meat doesn’t simply mean hanging it up in your airing cupboard or leaving it lying in the fridge for a month! The maturation process has to take place in specific conditions. Factors such as temperature and humidity need to be taken into account. Otherwise, rather than mature, the meat will simply rot.

If it’s mature, why does it still look so pink and fresh?

When you expose raw meat to the air, you would expect it to dry out and its appearance to change, at least on the surface. You’re right, and that’s where your friendly master butcher comes in. A good butcher will trim the edges perfectly and leave you with a steak that looks like a masterpiece and tastes sensational.

Is mature beef more expensive?

It costs money to maintain the carefully controlled environment in which we age our beef. The process means that there is less water than in fresh meat, and there is a certain amount of waste involved in trimming. Certain suppliers reduce the ageing time or don’t mature their beef at all in order to save money. The result is an inferior product and disappointed customers.

If you want to be sure of a steak you will enjoy, go for mature.

21-day-aged steaks at Traymoor

 As members of the Scotch Beef Club and the Aberdeen Angus Cattle Society Traymoor is proud to offer 21-day-aged steaks including fillet steak, ribeye steak, rump steak, sirloin steak, and T-bone steak. Our high-quality meat includes Hereford beef and Angus beef.  Furthermore, we offer next-day home delivery to Suffolk, Essex, Hertfordshire, Cambridgeshire, and London.