Bord Bia - Irish Food Board
The flavour shows where the best grass grows
Our cattle have been lucky enough to graze on lush grassy pastures for most of the year. And that’s what makes our beef so juicily succulent and mouth-wateringly flavoursome!
But there’s plenty to be said for knowing your way around a steer, as different cuts have different tastes and textures. So to make the most of your beef, it pays to consider where the cut has come from and what cooking methods will bring out the best qualities.
Fancy some beautiful beef tonight but wondering which kind of piece to go for? Our handy guide is here to help you discover which cuts are good for what and why!
These are the most used muscles in a steer’s body so the cuts are extra-tasty. Containing mostly muscle from the shoulder, chuck requires good trimming and slow cooking. This breaks down the tough connective tissues in the meat and creates rich, intense flavours and a soft, flaky texture. The best cuts for mincing, casseroling or braising.
Heavy marbling – thanks to exercise – makes this cut perfect for slow roasting and with the bone in, you can expect a sweeter, richer, more intense flavour. Trimmed well, it makes a fantastic centrepiece to feast on. Roast it on a high heat or cut the rib from the joint and grill on the barbecue. One rib serves two.
This is the most versatile cut from the shoulder and has heavy marbling and extra fat content for a sublime eating experience. This prime joint of beef is the perfect choice for a slow roast. Roast it at a high temperature and the rich flavours will deepen and intensify even further.
Cut from the short loin, the striploin consists of a muscle that is little used, so is particularly tender. It’s also a fairly sizeable muscle so can easily be divided into larger portions. This is best roasted with some fat covering it to give extra flavour. But if the beef is well aged, then just cut into steaks and it’s good for the grill!
The tenderloin is the least used muscle in a steer’s body and meltingly tender. This delicately flavoured cut is low in fat but if left to age, it can still be rich and flavoursome. It’s a very popular prime cut for grilling, frying (serve as rare as you dare) or can be left whole for a very special roast.
This traditional cut from the loin has always enjoyed a loyal following and was favoured by royalty in early days. Slightly less moist than a rib eye steak, due to a lower fat content but more flavourful than fillet, sirloin is a prime steak cut full of taste. If the beef is well aged, you’ll get maximum tenderness too. Grill it, stir-fry or barbecue.
This traditional roasting joint comes from the hind and has minimal marbling, making it extra-lean. Roasting it slowly with a little liquid, or an extra layer of fat, will help the joint tenderise, keep the meat moist and give excellent flavour. It’s great served rare and can also be thinly sliced for grilling or frying.
Like topside, silverside is another lean cut from the hind. Not only is it economical but cooked correctly, it can be one of the most flavoursome of cuts. With an added layer of extra fat tied on to seal in the moisture and flavour, this is ideal for pot roasting. Coarsely minced it also makes fantastic burgers, which can be served as pink as you like.
The eye round is the eye muscle from the bottom part of the round (the rear portion of the steer). It’s a boneless, very lean joint and so needs a moist, slow heat to tenderise the beef. Ideal for pot roasting and braised dishes.
This is a more economical cut than a rib of beef and its heavy marbling and extra fat content make it the perfect choice for slow roasting. With the bone left in, the beef takes on a sweeter, more intense flavour. Roast it slowly with a little liquid and this will help the joint tenderise and give excellent flavour.
Derived from the leg, shin is the least tender of beef cuts but left alone to cook slowly in a fragrant liquor, the most intense flavours and wonderfully sticky textures are created. Perfect for a winter’s stew or hearty soup, this makes a wonderfully aromatic braised dish.
Low in marbling and generally a less tender cut from the breast, brisket is ideal for pot roasting and long, slow cooking methods. Prepared in this way, the beef will just fall from the bone and its rich, distinct flavours will be released in full.
Flank is a very versatile cut and like topside, has minimal marbling which makes it extra-lean. It’s often used for ground mince but more than stands up on its own. You might have it stuffed, rolled and cooked slowly as a pot roast or why not try marinating then grilling the beef and serving very thinly sliced?
This is probably the most tender part of the round (the hind section of the steer where muscle is built up). The meat here is tasty, yet lean so it will need a slow cooking method to make it more melting. Round cuts are popular for pot roasting but you might also slice this into steaks for braising.