BEEF
Beef tenderloin is a larger cut of beef consisting of the entire tenderloin muscle. This muscle is near the cow's backbone, so it hardly gets any exercise. Making it the most tender cut of beef
TENDERLOIN
TENDERLOIN
A cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce.
BEEF TONGUE
Sirloin comes from the hindquarter of the animal, where the tenderloin and top loin meet. This is a great all-rounder that is lean, tender, flavoursome and juicy steak
SIRLOIN
STRIPLOIN
T-BONE
HALF LOIN
Beef cheeks are a great lightweight alternative to traditional cuts. Beef cheeks are lower in calories and fat and higher in protein than most popular steaks. Plus, they have more immune-supporting vitamins.
BEEF CHEEKS
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Short ribs are taken from the lower part of the cow’s rib cage and are known for their meaty texture.These ribs can be cut flanken-style, where the ribs are sliced across the bone, or English-style, where the ribs are cut along the bone. Both styles are excellent for braising, slow-cooking, or barbecuing, as the meat becomes tender and succulent with longer cooking times.
RIBEYE
RIB
SHORT RIB
Brisket is a highly valuable cut because of its versatility and its ability to cater to both casual and high-end culinary needs. Whether smoked, braised, or slow-cooked, brisket has a deep, beefy flavor that stands out in any dish.
BRISKET
BRISKET
The round is located in the hindquarters of the cow and consists of several subprimal cuts, each with unique characteristics.The meat tends to be leaner and slightly tougher, but when cooked properly, it can be very flavorful.
EYEROUND
ROUND
BABYTOP
TOPSIDE
Oxtail, once considered a humble, less desirable cut, has gained popularity in recent years due to its robust flavor and the rise in interest in nose-to-tail cooking, which emphasizes using every part of the animal. Oxtail is valued not only for its flavor but also for its ability to create a rich broth.
OXTAIL
TAIL
The hind shank is prized for dishes that require long, slow cooking, such as braises and stews, where the connective tissue and bone marrow can impart rich flavors and a gelatinous texture to the dish.
HINDSHANK
HINDSHANK
Chuck is highly versatile, as it can be used for slow-cooked meals like pot roasts, ground into beef for hamburgers, or cut into steaks and roasts for grilling and roasting.
CHUCK
CHUCK
