Beef Rib


Beef Rib – Perfect Sunday Roast

Usually a very large cut of meat, consisting of up to seven ribs, the standing rib roast is very popular as a traditional Sunday roast as it stays moist and tender through the long cooking process. The rib-eye steak comes from the boneless cross-section of the ribs.

Find out how to cook a standing roast here:

“One of the grandest roasting joints of all, the forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. Rib-eye steaks are the boneless steaks cut from the forerib.”


 Cooking Beef Rib

For a simple rib roast watch this video.


Beef Brisket


Brisket – Cooked to perfection

The brisket is taken from the lower chest of the cow and is a very popular meat for BBQs in America. It is an expensive cut of meat, but it can be quite tough so it must be cooked correctly in order to be soft and tender.

Find suggested cooking methods here:

“A cut of beef taken from just below the shoulder along the length of the chest/breast. It’s a fairly firm cut, so it’s inexpensive, and benefits from long, slow cooking. Sold on the bone, or boned and rolled, it’s often cooked in one piece. Delicious pot roasted, poached or braised and used in casseroles or stews.”


Cooking Beef Brisket

For a perfect BBQ recipe watch the video below.

Minced Beef


Minced Beef – Endless possibilities

Often made from mincing a variety of  steaks, beef mince is an incredibly popular and versatile choice of meat, an inexpensive choice that will go far to feed all the family. It is used in classic dishes such as shepherds pie, lasagne and chilli and is also used to make burgers and meatballs.

Find more information here:

“Although any cut of beef may be used, chuck steak is one of the most popular choices (because of its richness of flavor and balance of meat and fat). Rump steak is also frequently used.”


Cooking Minced Beef

Cookalong with Gordon to make an easy spaghetti bolognaise.


Diced Beef



Diced Beef – Food for the whole family

This beef is different kinds of diced steak that has been cut in to cubes, though braising steak is usually used. This type of beef is usually utilised in stews and casseroles; the slow cooking allowing it to become tender and delicious.


Cooking Diced Beef

For a great beef stew recipe watch the video below.




Silverside – Perfect for Roasting

Also from the hindquarters of the cow is the silverside of beef, often sold rolled in a sheet of fat to prevent the meat from drying out. It is fairly inexpensive, lean, boneless and suited to long, slow cooking.

Find some interesting facts here:

Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. It gets its name because of the ‘silverwall’ on the side of the cut; this is a long fibrous “skin” of connective tissue, which has to be removed as it is too tough to eat.”



Sirloin Steak


Sirloin Steak – Steak or Joint

The sirloin is another cut of beef also taken from the rear of the cow. It is leaner than a rib-eye steak and can be quite tender when roasted.

Find more information here:

“A prime cut of beef from the back, sold as roasting joints, either on or off the bone, and as sirloin steaks. Other terms for cuts from the sirloin include entrecôte, contrefilet, T-bone, porterhouse, and fillet.”


Cooking Sirloin Steak

Watch the video to find out how to pan fry a sirloin steak:


Fillet Steak



Fillet Steak – Worth the extra money

Taken from the tenderloin, a fillet of beef is often considered the most sought after cut of beef, also making it the most expensive. The extremely tender texture of the beef is the most sought after quality.

Discover more qualities of the cut here:

“The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. It is very lean with almost no fat running through it, which means it has less flavour than other cuts; it’s the meat’s soft texture that is most prized. It is usually the most expensive piece of beef available and should be cooked with care so as not to destroy its virtues. A whole fillet of beef will weigh around 2kg/4 1/2lbs and can serve 8-10 people.”

Cooking Fillet Steak

Check out Gordon Ramsay’s simple recipe for the perfect fillet steak.

Rump Steak


Rump Steak – Tasty & Popular

As suggested, the rump cut comes from the back of the cow and is a very popular cut of meat; it is slightly less expensive than sirloin but just as tasty.

Here is more information about this popular cut:

“A tender cut of beef from the lower back of the cow, sold as roasting joints and steaks. It’s slightly less tender than sirloin but still only needs quick cooking. Rump steaks can be grilled or fried and are usually accompanied with sauces such as peppercorn or red wine sauce. Rump steaks are also good used in stir-fries and kebabs.”

Cooking Rump Steak

Watch the video below to find out how to perfectly cook your rump steak.



Braising Steak


Braising Steak – Inexpensive & Delicious

Braising steak is one of those inexpensive cuts of meat that can feed a whole family and is also one of the tastiest cuts of meat when cooked properly.

Here is what others have to say about this cut of meat …

A generic term for several cuts of beef that suit long, slow cooking. The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking. In return these fairly inexpensive cuts will reward you with a rich, unctuous dish that’s full of deep flavour. Look for a good marbling of fat through the meat, as well as some layers of fat or connective tissue – these will break down during cooking and add flavour. Stewing beef is often sold ready-diced into fairly small pieces which will break down almost completely during cooking. If you want larger chunks in your dish, or if you know what cut you want, ask your butcher to cut the beef to order.

Read more here …

Cooking Braising Steak

In this cooking video youwill learn the best way to cook braising steak to get the most from this inexpensive cut of beef.




Beef  in all its forms continues to be one of the most popular meats and we have a wide range of beef cuts including:

Beef Cuts