Cuts of Beef

Sirloin Steak

Very simply, a minute steak is a very thin — usually 1/4 inch thick — cut of boneless, tenderised beef, most often cut from the sirloin. Because they’re so thin, they cook evenly and quickly in, would you believe it, 4 minutes — despite the name! The low cooking time and the fact that it's been tenderised or pounded (which means it can be made from cheaper cuts of meat) mean that it’s become a favourite of home cooks everywhere!

Topside Steak

Not too dissimilar to the silverside, topside beef steaks are strong in flavour and low in price! Coming from the hindquarter, the meat is very, very lean. That means the marbling is quite minimal, but that’s why butchers tend to leave on a thin layer of fat on one side to help develop its flavour while cooking. Because it’s naturally tough, topside beef steaks are, more often than not, tenderised or pounded using a tenderiser. Once gone through this process, you’re left with a thin slice of meat. Be sure to either bake or pan-fry!

Minute Steak

Very simply, a minute steak is a very thin — usually 1/4 inch thick — cut of boneless, tenderised beef, most often cut from the sirloin. Because they’re so thin, they cook evenly and quickly in, would you believe it, 4 minutes — despite the name! The low cooking time and the fact that it's been tenderised or pounded (which means it can be made from cheaper cuts of meat) mean that it’s become a favourite of home cooks everywhere!

Diced Beef

Minced Beef

Beef Burgers

Meatballs

Ribeye Steak

The Rib-eye is a cut of beef that comes from a part of the cow which does quite a little work — just above the ribs! That means the meat is very, very, very tender and its taste is very ‘beefy’ and lusciously rich! What adds to the intense flavour of the Rib-eye are the strips of intermuscular fat (marbling) typically throughout this cut of beef. Because of this, the Rib-eye is usually recommended to be done to the point of the medium at the very least in a bid to ensure all the fat has been rendered down.

Roast

The silverside steak comes from the section of the cow which sits just above the leg. Most often used as a whole joint to roast in the oven, it’s a relatively lean cut of beef which means one should always make sure its sat in a small pool of liquid to make sure it’s not dried out when done - alternatively, you could sit by the oven and baste it continually but our experience tells us that you’ll end up with a Roast meal with a warm roast but cold or burnt potatoes!

Fillet Steak

The Fillet steak is consistently considered as the most premium, prime cut of beef. This is because of its unique tenderness which in turn owes to the fact that it derives from the part of the cow that does least work: the lower-mid back! But make no mistake, though it’s tender, it actually has a very little fat — just pure, unadulterated, tender beef! We recommend that the Fillet Steak be cooked over a blazingly hot temperature, and at a blazingly fast speed to make sure it’s doesn’t dry!

Topside Joint

This cut of beef comes from the inner thigh of the cow! If you’ve ever held a Topside steak in your hand you’ll know that it usually has a layer of slippery fat stuck to it — that’s kept on there to naturally baste the steak as it’s cooking! Topside Steaks have low-fat content so are perhaps the most flexible and easy cut of beef when it comes to cooking! You can slow cook it on low heats, but our recommendation is to go fast and at high temperatures!

Slow Roasting Joint

Rump Steak

Whilst the Filet steak is known for its incredible tenderness and fine, mild taste, the Rump is a cut of beef known for the very opposite. It’s cut from undoubtedly the most hard-working part of the cow: the bum! Rump steaks are the kebab & skewer maestro’s dream as they retain marinades expertly well yet don’t allow sauces to drown out their natural, beefy flavour. Also perfect for the BBQ season!