Ever tried to pan fry a chuck steak or put your osso buco on the barbie? Disastrous, right?
With the aim of avoiding future meat conundrums, we’ve pulled together this nifty guide on what the main beef cuts are and how we should be cooking ‘em.
Style of cooking: Roast
Cuts to use: Blade roast, standing rib roast or rump roast.
Insider tips: Slow roasting the tougher bits of meat takes them into delicious fall-off-the-bone territory. Look for either bone-in or boned cuts. You can stuff them, marinate them, rub them with spices or simply put them in the oven and watch them .
Try: Blade Roast with Onion Compote from The Healthy Foodie.
Style of cooking: BBQ or grill
Cuts to use: Rump steak, sirloin steak or blade steak.
Insider tips: If you’ve got some mates around and need to chuck some beef on the barbie, these are by far the best cuts to use. The high heat sears and caramelises the surface of the beef, creating tender meat with a flavourful crust.
Style of cooking: Pan-fried
Cuts to use: Sirloin steak, scotch fillet steak, eye fillet.
Insider tips: Pan-frying is the quickest method of using dry heat to cook thinner cuts of beef. Preheat the pan to moderately hot and oil the meat not the pan. This is best for tender beef cuts.
Style of cooking: Slow cooked
Cuts to use: Chuck steak, boneless shin, or beef cheeks.
Stewing or slow cooking is one of the oldest methods for preparing a delicious warm meal for your family. Use the least tender cuts of beef and the bones such as oxtail and osso buco.
Thanks to the guys at Meat and Lifestock Australia who helped us pull together this info.
What’s your go-to beef cut? Let us know how you prepare it in the comments below: