Beef Cuts...

Beef Cuts Cheat Sheet

Beef Cuts Cheat Sheet 

A handy cheat sheet with cooking tips and info on a selection of our favourite Cannings beef cuts.

 

 

Skirt Flank Steak

This is a flavoursome and economical cut of steak that likes to be cooked nice and fast. Make sure you slice this against the grain when serving as this has a huge impact on its texture and tenderness!

Where it’s from: The lower belly of the cow (the two lower abdominal muscles that connect the belly to the hip girdle).

What to use it for: Great for tacos, wraps, or on its own! Great with a bit of chimichurri sauce and some fried potatoes on the side.

Cook: Hot and fast - sear this steak on a ripping hot pan and cook to no more than medium rare for best results. Make sure to rest it before you cut into it!

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Eye Fillet

The King of Steak! This is probably the most popular cut at Cannings and is prized for its tenderness.

Where it’s from: From the hind quarter (it’s the strip of muscle tucked in against the backbone. It gets very little use which is why it’s so tender!)

What to use it for: The obvious answer is as a steak, which is where it really shines. If you’re feeling decadent, this cut is also GORGEOUS in stir fries due to its melt in your mouth tenderness. Because this steak has less fat or connective tissue than other cuts, it also pairs very well with flavoured butters or steak sauces when serving.

Cook: This steak is pretty versatile when it comes to doneness. Because it’s so tender, it’s gorgeous and melt in the mouth even when left fairly rare. The world is your oyster!

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Scotch fillet

A.K.A the butcher’s favourite! If you ask a butcher what their favourite cut is, 9 times out of 10 this is the answer. This steak is the perfect combo of tenderness and flavour, with a bit of extra fat to keep it nice and juicy.

Where it’s from: From the forequarter of the animal in the rib section. Did you know - scotch Fillet and Rib-Eye are actually the same cut, just with and without the bone.

What to use it for: This steak is awesome with an extra crispy crust, so salt that bad boy well and cook in cast iron with a generous lump of butter and a sprig of rosemary.

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Short Ribs

A striking and delicious slow cooking cut you may recognise from American BBQ and Korean cuisine respectively.

Where it’s from: The chuck primal, near the lower neck and upper shoulder area.

What to use it for: Slow cooked dishes, marinated in sticky sweet BBQ rub and baked or smoked on the barbeque, or braised with Korean flavours.

Cook: Low and slow 2.5 - 5+ hours

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Brisket

Brisket is a slow cooking cut synonymous with American BBQ, but can be used in a variety of slow cooked beef dishes.

Where it’s from: From the lower chest of the cow.

What to use it for: The classic American BBQ cut, perfect for marinating and smoking. Brisket is also great as a pot roast, or in pulled beef dishes.

Cook: Low and slow 4 - 10 hours

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Osso Bucco

A round cut with a section of bone in the middle, osso is great for slow cooking on the stove. The bone adds a great bit of extra flavour - and marrow! Yum.

Where it’s from: From the shank.

What to use it for: This cut shines in a classic Italian tomato sauce, served with polenta, pasta or mash.

Cook: About 2 hours.

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Chuck

Chuck beef is one of the most popular cuts for beef casseroles and is incredibly versatile. It has a great flavour and just the right amount of fat for a perfect slow cook.

Where it’s from: The lower neck and upper shoulder of the cow.

What to use it for: Casseroles, ragu, pie filling (provided you give it plenty of time to cook!), pot roast (in larger pieces).

Cook: Low and slow, 1.5 - 5+ hours depending on the size and thickness of the pieces that you’re working with. You want to cook it until the connective tissue breaks down, making the meat nice and tender. Keep an eye on the texture as you go and stop when it pulls apart fairly easily.

We use chuck tender for our Casserole Cubes, as well as stocking Chuck Steak in most stores.

 

 

Rump Steak

Rump steak, probably the most prized of the economical beef cuts! It has a great balance of flavour and tenderness and shines in all kinds of dishes.

Where it’s from: From the hindquarter and the muscle above the hip bone of the cow. 

What to use it for: Steak (awesome pub style with a bit of Diane Sauce!), sliced thin for stir fries or added to noodle soup, or for stroganoff or a quick beef curry.

Cook: This cut is at its best when cooked to medium rare, whether that’s as a steak or in a stir fry. If you use this cut for stir fries, soups and curries, it’s a good idea to cook it for the minimum amount of time you can to ensure it stays tender with a blush of pink inside.

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Oyster Blade

Oyster blade is a very flavourful cut that’s perfect for slow cooking.

Where it’s from: From just below the shoulder blade.

What to use it for: Although some people swear by oyster blade as a steak, we think it really shines in slow cooked dishes. Perfect for casseroles!

Cook: Low and slow 2.5 - 5+ hours

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