Getting to know different cuts of meat

Do you know your sirloin from your rib eye? Knowing which cut of meat to use can be a little confusing, they all have different flavours and need to be prepared in different ways.

We’ve put together this handy guide on different cuts of beef, including some suggestions on how they can be prepared.

Chuck

Chuck comes from the cow’s shoulder. It’s a tough cut of meat which is usually sold as braising steak and needs to be slow cooked to make it tender, hence why this cut of meat works well in stews and casseroles. Chuck can also be sold as beef mince, why not try it in our recipe for homemade burgers?

Rib Eye

Rib eye steaks come from the fore rib, it’s a prized cut of meat which means it can often be more expensive than other cuts such as sirloin or rump. Rib eye steaks are marbled with fat which gives them a delicious flavour, try them grilled or barbecued.

Sirloin

The sirloin can be sold whole as a joint or cut into steaks. Like rib eye, this cut is also marbled with fat and can be prepared in a similar way. Beef fillet is also cut from this section although it is a more lean, tender cut of meat.

Brisket

Beef brisket comes from the chest area of the cow. It’s a tougher cut of meat but is marbled with fat, so is a good option for slow cooking and is an excellent crowd pleaser.

Rump

Rump is often cheaper than fillet or sirloin as its not quite as tender. However, it can still be delicious fried, grilled or barbecued.

Flank

The flank is the lower chest of the cow, meat cut from this area is also known as ‘skirt.’ It can be bought as a joint, roasted whole or cut into strips to be used in stir fries.

Leg

Beef leg is usually sold as ‘stewing steak’, as it’s a tougher cut of meat that needs to be slow cooked to make it tender.

You can learn about preparing different cuts of pork, lamb and chicken and find over 1000 recipes when you join the Low Carb Program.