This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Beef; Cuts

Various areas of the beef carcass are suitable for different dishes. Generally speaking the fore-quarter area provides the tougher meat, more suitable for slow and gentle cooking and the hind-quarter the more expensive cuts suitable for frying or grilling. However, it should always be remembered that the cheaper meat often has much more flavour, it just needs more effort and time to cook. Skirt and shin (1 & 13) are cook examples of this – both make delicious casseroles, if cooked very slowly; particularly the latter, which contains a jelly-type membrane which dissolves to make a rich sauce. Fillet, on the other hand, is a roll of muscle running inside the ribs where the sirloin (5) is, does practically no active work, so is very tender – however, it has very little flavour. When a cut is taken through the sirloin and fillet, including the rib in the centre, a T-Bone steak is produced, with the sirloin on one side of the bone and the small fillet 'roll' on the other.

Reviews / Comments

Not yet reviewed

Be the first to add a review