Beef

know your beef

Beef cuts and preparations are as variant as cooking methods. There is nothing better than beef for depth of flavour and texture. Choosing the right cut depends on the recipe, so you can enjoy beef as a traditional roast, a hearty spaghetti bolognaise or a juicy steak. Our skilled butcher can cut to your specifications and advise you when buying about the best preparations for the cut. We've provided a few general guidelines below so that whether you prefer the grill, the oven or the coal pot, you can get cooking!


steak

Most tender steaks come from the center (rib and loin sections) of the animal and are usually cooked by dry-heat methods. You can find tender steaks at different price points.

Premium steaks, such as strip (top loin), T-Bone, Porterhouse, ribeye, rib and tenderloin, usually have a higher price per pound, but you can also find tender steaks that are a good choice for family meals such as ranch (shoulder center), top sirloin, flat iron (shoulder top blade), chuck eye and round tip.

Less-tender steaks are from the more exercised fore- and hindquarters of the animal and benefit most from moist-heat cooking. These cuts include full-cut round, eye round and bottom round; chuck shoulder, chuck 7-Bone, chuck arm and chuck blade; flank and skirt. Some of these less tender cuts, including top round steak, may be cooked with dry heat after tenderizing in a marinade.


beef brisket

Brisket is a boneless meat cut from the breast underside of the forequarter.  Most often it is prepared stewed or braised and comes in several variations of the cut- whole, half point cut, flat cut and middle cut. All cuts have a layer of fat that can be trimmed, but it is from this layer that a lot of the flavour and tenderness when cooked is derived.  It is from the brisket that corned beef is made.


ground beef

Ground or minced beef is generally made from chuck or round steak because of its flavour and good fat to meat ratio.  It is relatively inexpensive and fast cooking, and is used in popular recipes like lasagne, bolognaise, hamburgers and cottage pies.  The colour of the beef may vary from red to brown, a natural result of exposure to oxygen.


pot roast

Ground or minced beef is generally made from chuck or round steak because of its flavour and good fat to meat ratio.  It is relatively inexpensive and fast cooking, and is used in popular recipes like lasagne, bolognaise, hamburgers and cottage pies.  The colour of the beef may vary from red to brown, a natural result of exposure to oxygen.


beef stir fry

Ground or minced beef is generally made from chuck or round steak because of its flavour and good fat to meat ratio.  It is relatively inexpensive and fast cooking, and is used in popular recipes like lasagne, bolognaise, hamburgers and cottage pies.  The colour of the beef may vary from red to brown, a natural result of exposure to oxygen.


oven roast

Ground or minced beef is generally made from chuck or round steak because of its flavour and good fat to meat ratio.  It is relatively inexpensive and fast cooking, and is used in popular recipes like lasagne, bolognaise, hamburgers and cottage pies.  The colour of the beef may vary from red to brown, a natural result of exposure to oxygen.