In general there are 14 different cuts of meat from beef, these are Silverside & Topside, Rump, Sirloin, Fore Rib, Chuck & Blade, Neck, Thick Flank, Thin Flank, Thick Rib, Thin Rib, Brisket, Clod, Leg and Shin.
As with most large animals, different Beef cuts are better suited to different recipes and cooking methods. The most tender cuts for frying and grilling, or others that reward by slow cooking such as stews to bring out the richest and deeper flavours.
We choose meat from suppliers that have taken care to raise animals that will cook well with great flavour. Quality meat will have plenty of marbling, white lines of fat in and around the muscle that will keep the meat moist which will melt away whilst cooking and impart a real depth of flavour.
Linham’s butchers hang or age the beef which is a natural process that uses the enzymes to break down the connective tissue in the muscle, which leads to a much more tender beef on your plate secondly it also allows some moisture loss in the beef therefore concentrating the flavours
Cuts and recommended methods of cooking
Silverside & Topside – Silverside was originally salted and sold as a boiling joint or salt beef, it is a very lean piece of meat. Nowadays it is sold unsalted and is sold as a joint for roasting, we recommend basting on a regular basis whilst cooking. Topside is also a very lean joint of meat and often has a layer of fat tied around it to help baste and keep it moist whilst roasting. It is also a suitable cut into steaks for frying and grilling or in stir fries.
Rump – This is a prime cut of meat however it is often cheaper than Sirloin or Fillet as it is not as tender. It is often stated that rump has far superior flavour to Sirloin or Fillet. Rump is cooked by frying, stir-fry, grilling or on the barbeque.
Sirloin – A prime cut which is suitable as a Sunday roast. Sirloin steak comes from the same area but cut into steaks such as T Bone, Porterhouse and Entrecote which are suitable for frying, stir-fries, grilling and barbequing. Beef Fillet also comes from this area, and is the most prized cut of beef. It is very tender therefore requires quick cooking under the grill or frying. Larger pieces are used in recipes such as Beef Wellington. Other names for cuts are Filet Mignon, Tenderloin, Tournedos and Chateaubriand.
Fore Rib – Is general sold as boned and rolled, French trimmed or on the bone, it has good marbling throughout the flesh and with excellent fat cover on the outside, therefore making it ideal to roast. It can also be cut into steak ribeyes for grilling, frying or on the barbeque.
Chuck & Blade – This cut is sold as braising steak, it is a little tenderer than stewing steak. Cooked in stews, casseroles and also braised. Blade steak is also known as Flatiron steak.
Neck – This is generally sold as stewing steak. Long and slow cooking in stews or casseroles will release good flavours
Thick Flank – This joint is known as top rump which is good slow roasted or braised in pieces. It is also sold as stir fry strips or flash fry steak.
Thin Flank – Cuts from this area are known as Skirt or Hanger steak. It has plenty of fat marbling which keeps meat moist while cooking and provides good flavour. Good for grilling, frying or on the barbeque.
Thick Rib – This is braising steak which is more tender than stewing steak, best method to cook is in stews, casseroles and braising.
Thin Rib – This is one of the denser cuts of meat, it is generally made into mincemeat, which can be cooked in many different ways depending on recipe used
Brisket – This is usually sold boned and rolled and sometimes salted. It is also made into corned beef. It can also be used as a lean mince. The joints are suitable for slow cooking or pot roasting and the mince can be cooked in a variety of different ways.
Clod – This is a economical cut from the middle of the shoulder, and tends to be less flavoursome. Usually sold as stewing steak or made into burgers. Generally cooked slowly in stews or for burgers they are fried, grilled or on the barbeque.
Leg & Shin – Is generally sold as a stewing steak. Best suited to long and slow cooking to break down the connective tissues and dense fibres within the meat.