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The ultimate guide: know your cuts of beef and how to cook ’em

By Meg Yonson |


Know your beef cuts and how to cook 'em

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.

Try: Thai Beef Salad with Noodles.

thai beef salad

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.

Try: Lemon Garlic Chuck Blade Steak from Gimme Delicious.

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.

Try: Sarah’s Chinese Slow-Cooked Beef Cheeks or her Hungarian Goulash from the I Quit Sugar Slow Cooker Cookbook (now available in print!).

chinese beef cheeks

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:

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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