Angus Beef Cuts

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Neck/Chuck/Shoulder

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This is the best cut for mincing, casseroling or braising. Very good flavour, trim well.

 

Rib of Beef

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This has the very best flavour. Roast on a high heat or cut a rib from the joint for the barbecue, one rib will serve two persons.

 

Rolled Rib

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Prime roasting joint, roast at a high heat.

 

Striploin, Fillet and  Sirloin

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Striploinstriploin

 

Roast in the piece or cut into steaks.  It is best with some fat covering for flavour.  It is also important that it is well aged (3 weeks).

 

Filletfillet

Prime cut for grilling, frying or leave in the piece for a special  roast.

 

Sirloinsirloin

Prime steak cut, very important that it is well aged for maximum tenderness.  Ideal for barbecue  kebabs.

 

Topside, Eye of the Round and Silverside

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Topsidetopside

This is the most tender part of the round, can be thinly sliced and stir-fried.

 

Eye of the Roundeye-round

Very lean joint, to pot roast, season and brown in hot oil, then cook slowly with root vegetables in a covered dish with some liquid – wine, stock, stout or water.

 

Silversidesilverside

It is another cut from the round. Same cooking method as eye of the round (pot roast) or can be very thinly sliced and stuffed for paupiettes.

 

Ball of the Round

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This is a popular cut, pot roast or sliced into steaks for braising.

 

Flank

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This can be stuffed, rolled and cooked slowly as a pot roast or it can also be marinated (Chinese flavours are very good), then grilled and very thinly sliced.

 

Brisket

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Ideal for pot roasting, long slow cooking.

 

Diced Shin

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This makes a wonderful braised dish.  It must have a very long slow cooking time. Add lots of root vegetables, garlic, herbs, plus wine, stock, stout or water.

 

Top Rib/Housekeepers Cut

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Roast slowly with small amount of liquid – water, stock or wine. This will help to tenderise the joint, excellent flavour.