The ultimate carnivore’s dream, beef has been eaten since prehistoric times and shows no sign of slowing down! From juicy steaks to tender roasts, beef has an unparalleled variety of cuts to satisfy your culinary curiosity.
Cheek
If you’ve ever seen cows chewing endlessly in a field, you can imagine the hefty amount of muscle in a cut of beef cheek. However, this tough, gelatinous tissue once cooked with time and patience, develops a tenderness that is simply moreish.
Chuck
Beef chuck steak comes from the shoulder, meaning it is loaded with intricate systems of bone and muscle – the key is having an expert butcher, like the team at Specialty Foods, to prepare it! Chuck is loaded with a savoury richness and is perfect for braising.
Brisket
Usually sold boneless, brisket is a beef cut directly from the breast. Infamous for being the meat of choice for a smoky BBQ, brisket not only economical, but has endless uses for everyday meals like sliders, pasta, pot roasts and more.
Osso Bucco
Roughly translating to “bone with a hole”, Osso Bucco is a humble home for delicious bone marrow and a nifty beef or veale cut that is often served with a fresh gremolata. Originating in Milan, this cut is traditionally braised to allow the richness from the marrow permeate during cooking.
Rib Eye
Sometimes known as a scotch fillet, this cut is commonly sourced from the centre rib. You should be looking for a deep red colour and plenty of marbling to make your dish exceptional – and the thicker the better for first time cooks!
Flank
Flank is a hard-working cut, meaning that cutting against the grain is very important as a distinguishing factor for the quality of your dish. Flank can be underrated but this economic cut is perfect for meals that require a marinade, such as fajitas, as the tougher meat takes the liquid well.
T-Bone
Who doesn’t love a classic T-Bone steak? One of the best cuts of meat for chucking on the barbie, just make sure you know how to test the firmness! Fun fact: The T-Bone and Porterhouse are cut from the same loin, and many people disagree on what differentiates the two. One of the best cuts of meat for chucking on the barbie.
Tenderloin
The word “tenderloin” is really a catch-all for a cut that yields many different dishes. From Carpaccio to Filet Mignon, Stroganoff to Beef Wellington. Get friendly with your butcher to find out which part of this generous cut is best for you!
Come into the shop and ask us about our wide selection of free-range beef, and what cut is best for you.
