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A Complete Guide To Beef Cuts

Beef Sirloin Beef Brisket Beef Topside Beef Silverside Beef Ribs Beef Rump Beef Leg Beef Flank Beef Shin Beef Neck & Clod Beef Cheek
A clear diagram showing all cuts of a cow

Types and Cuts of Beef

Beef is one of the most versatile and widely enjoyed meats, offering a range of cuts that vary in flavour, tenderness, and cooking methods. Whether you’re grilling, roasting, braising, or slow-cooking, understanding the different cuts of beef can help you choose the right one for your dish and make the most of its unique characteristics.

This guide is designed to help you navigate the world of beef cuts, providing detailed information about where each cut comes from, its texture and flavour profile, and the best ways to prepare it. Whether you’re looking for a cut that’s perfect for a quick weeknight meal or something more substantial for a special occasion, this guide will equip you with the knowledge you need to select and cook beef to perfection.

Beef Sirloin

 

 

A clear diagram showing the sirloin cut of a cow - rustic

About the Cut

The sirloin is cut from the back of the cow (near the ribs) where the muscle is naturally tender, making it an ideal choice for steak lovers who enjoy a leaner cut without sacrificing flavour. Sirloin offers excellent value in where it’s a top-quality cut that’s incredibly flavourful, yet typically more affordable than ribeye or fillet, making it a favourite for families and frequent steak cooks.

This cut is well-loved for its hearty beef flavour and balanced texture – juicy with just enough chew to make every bite enjoyable without being overly fatty, and with a thin layer of fat on one side and gentle marbling throughout, sirloin offers a leaner beef option while still delivering on flavour, perfect for those who prefer a bit less fat in their meat. Sirloin is a high-protein, iron-rich cut with a lower fat content than some other steaks, ideal for those seeking a leaner option without losing out on taste!

Cooked rump steak on a plate.

Inspiration & Cooking Tips

We’d recommend grilling, pan-searing, or oven-roasting sirloin to medium-rare or medium as these methods bring out the best in its natural flavours while keeping it tender – just avoid overcooking! Sirloin works beautifully as a classic steak dinner, and its lean nature makes it a great choice for salads, stir-fries or even fajitas, adding a savoury boost to lighter meals. it also pairs well with flavours like garlic, rosemary or peppercorn sauce – you can also add a red wine marinade for a deeper, richer taste that brings out the natural beefiness.

Butcher’s tip! Letting sirloin rest after cooking locks in the juices, plus, slicing against the grain will ensure each piece is as tender as possible. Why not add Billy’s Steak Rub too?

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Beef Brisket

 

 

A clear diagram showing the brisket cut of a cow - rustic

About the Cut

Brisket comes from the cow’s lower chest, specifically the hardworking pectoral muscles, giving it a distinct flavour and firm texture that becomes beautifully tender when slow-cooked. This cut of beef is a cost-effective choice without sacrificing on quality, offering a large portion with deep, beefy flavour, making it a popular option for families or gatherings.

Known for its bold flavour, brisket has a firm texture that transforms into tender, juicy meat when cooked slowly, making it perfect for barbecue and pot roasts –  the cut is typically divided into the leaner flat part, which is ideal for slicing, and the marbled point cut, which is more irregular in shape and ideal for shredding after cooking. Beef brisket is rich in iron and offers a tasty meal option, though it has a higher fat content than leaner cuts, which deepens its flavour when cooked properly.

Inspiration & Cooking Tips

We recommend cooking any beef brisket slowly like smoking, braising or roasting, as the low heat breaks down connective tissues and releases the fat for the best flavour and texture – this make it ideal for barbecues, hearty pot roasts, or shredded sandwiches! It also pairs well with bold flavours like garlic, paprika, and barbecue sauce.

Butcher’s tip! Allow brisket to rest after cooking to keep the juices in, and always slice against the grain for the best, most tender results.

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Beef Topside

 

 

About the Cut

Beef topside is cut from the inner thigh of the cow, a lean muscle area with a fine grain, making it a popular choice for roasting due to its naturally tender texture when cooked right. Topside is a budget-friendly cut that provides excellent value, offering a good amount of meat that’s flavourful and versatile without the higher price of premium cuts such as sirloin.

It also has a mild beef flavour and a lean, firm texture, which becomes tender when roasted slowly, making it best-suited for classic roast beef dishes – why not have it Christmas too!? This cut of beef is a high-protein, low-fat part of the cow that’s rich in iron, making it a great choice for those looking for a leaner beef option while still enjoying a bigger meal.

Topside of beef served on a metal plate

Inspiration & Cooking Tips

We’d suggest slow roasting beef topside, ideally with added fat or frequent basting to keep it tender and it’s best served medium-rare to medium for the most amount of meaty juice. Topside is perfect for a traditional Sunday roast or sliced thinly for sandwiches, salads and cold cuts, making it a great addition to a range of meals and a favourite for the whole family. It also pairs well with flavours like rosemary, thyme and mustard – marinating it beforehand or using a rich gravy adds depth and keeps the meat moist.

Butcher’s tip! Marinate topside for added tenderness, and cover it with a layer of fat or bacon while roasting to keep it juicy (but it can easily become tough if overcooked or cooked quickly at high temperatures, so bear this in mind when planning your dish). Rest it for at least 15 minutes after cooking, then slice thinly against the grain for the best flavour and texture.

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Beef Silverside

 

 

A clear diagram showing the silverside cut of a cow - rustic

About the Cut

Silverside, cut from the hindquarter just above the leg, is a lean, versatile cut that really shines when prepared with a bit of patience. Its naturally firm texture transforms beautifully with slow cooking, making it a great choice for those who appreciate classic beef flavour without excess fat. Known for its excellent value, silverside provides a generous portion at an affordable price – ideal for family roasts or gatherings where taste and quantity matter.

With a mild, traditional beef taste, silverside is at its best when cooked slowly (the cut is covered with a layer of silvery skin and connective tissue, which should be removed before cooking to prevent it from becoming chewy), allowing its natural flavours to deepen and its texture to tenderise. Its high protein and iron content make it a nutritious and tasty choice, especially for those looking for leaner options that don’t want to compromise on taste!

Home Cured Salt Silverside of Beef

Inspiration & Cooking Tips

With beef silverside having minimal marbling, it means that it benefits from cooking methods that keeps it moist, such as braising or roasting with added liquid. This cut is also perfect for a hearty roast beef, a flavourful pot roast, or served cold and thinly sliced for sandwiches, and when paired with bold flavours like garlic, bay leaves, red wine, or perhaps  a mustard or herb crust to bring out its savoury character, silverside is truly incredible!

Butcher’s tip! Slow-cook silverside with a splash of liquid for extra tenderness, and after cooking, allow it to rest for 10-15 minutes to lock in those flavourful juices. For the most tender results, slice thinly against the grain, ensuring each piece is as deliciously tender as possible.

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Beef Ribs

 

 

About the Cut

Beef ribs are cut from the rib section of the cow (thick rib, thin rib and fore rib), known for their rich flavour and marbling that makes them perfect for slow cooking. These ribs are taken from a well-used area of the animal, which gives them a deep beefy taste and hearty texture that’s ideal for slow-cooked dishes. Beef ribs offer great value, delivering big flavours and generous portions at a reasonable price, making them a popular choice for gatherings where you want to impress without breaking the bank!

With generous marbling and a good amount of fat, beef ribs stand out for their ability to retain moisture and absorb smoky or savoury flavours during cooking, and where he fat renders down over time, it creates a succulent and melt-in-your-mouth result.

Inspiration & Cooking Tips

Slow cooking is the key to getting the best out of beef ribs, whether smoked, braised, or cooked in the oven, making them ideal for barbecues, slow-cooked roasts, or braised dishes. They’re also delicious with sides like coleslaw, cornbread, or roasted vegetables for a classic, comforting meal! Beef ribs pair well with bold flavours like garlic, smoked paprika, and black pepper, or tangy barbecue, Chinese, hot and spicy sauces or a dry rub with a touch of sweetness that will improve their natural richness.

Butcher’s tip! For tender, flavourful beef ribs, season them well and cook low and slow – ideally for several hours. Baste with a bit of sauce in the final stages for a sticky finish, and let them rest before serving to lock in all the juices.

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Beef Rump

 

 

A clear diagram showing the rump cut of a cow - rustic

About the Cut

Beef rump (sometimes known as the rump roast or round steak) is cut from the rear of the cow, just above the hind legs, where the muscle has a balance of leanness and flavour, making it a versatile option that’s well-suited to a variety of cooking methods. This versatile cut provides a budget-friendly option for those seeking quality without the cost of premium steaks, making it a popular choice for mid-week treat.

Known for its full, beefy taste and slightly firmer texture, rump is juicy (when cooked to medium or medium-rare) with just the right amount of chew, perfect for anyone who enjoys a hearty steak! High in protein and iron, this leaner cut is both flavourful and nutritious, making it a great choice for a substantial meal that isn’t too heavy on fat.

Inspiration & Cooking Tips

Rump responds well to grilling, pan-searing, or roasting, with medium or medium-rare cooking recommended to keep it at its best – a quick rest after cooking helps lock in the juices, ensuring each slice is tender and flavourful. Ideal for classic steak dinners, rump is also delicious sliced thinly for stir-fries or served cold in salads and sandwiches. A simple marinade of olive oil, lemon juice, and herbs enhances its natural taste, while a classic mushroom sauce brings a bold finish for a romantic meal!

Butcher’s tip! For the best flavour, marinate beef rump steal with olive oil, garlic, and herbs for an hour before cooking. After cooking, rest it for 5-10 minutes, then slice thinly against the grain to maximise tenderness and juiciness.

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Beef Leg

 

 

A clear diagram showing the leg cut of a cow - rustic

About the Cut

Beef leg, also known as the shank, is cut from the lower part of the cow’s leg, both front (foreshank) and back (hindshank). Known for its deep, rich flavour, this cut is perfect for slow-cooking methods that transform its tough connective tissue into tender, melt-in-the-mouth meat. Beef leg is lean with plenty of collagen, making it ideal for hearty dishes like stews, soups, and braises where it can shine with a gelatinous, satisfying texture.

With its firm, dense structure, beef leg is a highly flavourful but less tender cut due to the constant use of these muscles. This cut is also high in protein and iron, offering a nutritious choice for those who enjoy bold, savoury flavours.

cooked cut of beef leg

Inspiration & Cooking Tips

Slow roasting, braising, or simmering in stews are ideal methods to bring out the best in beef leg, helping break down the muscle fibres and connective tissue for a tender result. For complementary flavours, try pairing beef leg with rosemary, thyme, or bay leaves, along with a splash of red wine or beef broth to build a deep, savoury base

Butcher’s tip! Marinate beef leg with olive oil, herbs, and a touch of vinegar to improve tenderness. After cooking, let it rest and then slice thinly against the grain for tender, flavourful servings.

 

 

Beef Flank

 

 

A clear diagram showing the flank cut of a cow - rustic

About the Cut

Beef flank is cut from the cow’s lower abdomen, a hardworking muscle that gives it a rich, beefy flavour and a distinct grainy texture. Known for its versatility, flank is a lean cut that offers great value and is perfect for a variety of cooking methods, especially those that highlight its unique texture without requiring the premium cost of cuts like ribeye or sirloin.

With a bold beef taste and a firm, coarse texture, flank is best when cooked quickly over high heat or marinated and then sliced thinly across the grain to enhance tenderness. This cut is naturally low in fat but high in protein and iron, making it an excellent choice for those looking for a flavourful yet lean beef option that can feed a crowd.

cooked cut of beef flank

Inspiration & Cooking Tips

With beef flank’s lean and slightly coarse texture, it benefits greatly from quick, high-heat cooking methods like grilling or searing, or from being marinated to increase tenderness. Flank is perfect for dishes like fajitas, stir-fries, or steak salads, where its bold flavour and unique texture can shine. It pairs wonderfully with marinades featuring soy sauce, citrus, garlic, or even a hint of chilli for extra depth and flavour.

Butcher’s tip! Marinate flank for at least an hour to tenderise the meat, then cook it quickly over high heat to medium-rare or medium. After cooking, let it rest briefly, then slice thinly against the grain for the most tender, flavourful results.

 

 

Beef Shin

 

 

A clear diagram showing the shin cut of a cow - rustic

About the Cut

Beef shin, also known as beef shank, is cut from the lower leg of the cow, a hardworking muscle that develops a deep, rich flavour and a dense, firm texture. Known for its high collagen content, shin transforms beautifully when slow-cooked, making it an affordable and flavourful option for hearty dishes without the cost of premium cuts like ribeye or fillet.

With its bold beef flavour and coarse texture, beef shin is ideal for slow-cooking methods such as braising or simmering, which break down the collagen and connective tissue, resulting in tender, melt-in-the-mouth meat. This cut is naturally low in fat, high in protein, and rich in iron, making it a nutritious choice for those looking for a robust, comforting meal.

cooked cut of beef shin

Inspiration & Cooking Tips

With beef shin’s dense texture and high collagen content, it benefits immensely from slow-cooking methods like braising or simmering, which break down the connective tissue and release rich, flavourful juices. Beef shin is perfect for hearty stews, slow-cooked casseroles, or nourishing soups, where its deep flavour and gelatinous texture can shine. Pair it with robust flavours like garlic, rosemary, red wine, or bay leaves for a dish that’s truly comforting and full-bodied.

Butcher’s tip! Sear beef shin before slow cooking to increase flavour, and cook it bone-in for added depth. Allow it to simmer slowly for several hours, then rest briefly before serving for a rich, tender finish that melts in the mouth.

 

 

Beef Neck & Clod

 

 

A clear diagram showing the neck and clod cut of a cow - rustic

About the Cut

Beef neck and clod are cut from the shoulder area of the cow, where the muscles are well-developed, resulting in a rich, beefy flavour and a firm, slightly coarse texture. Known for their versatility, these cuts are affordable and offer excellent value, making them popular for slow-cooked dishes, stews and soups that bring out their unique flavour without the cost of premium cuts.

With their bold taste and high collagen content, beef neck and clod are best suited to slow cooking methods such as braising or stewing, which break down the connective tissue, creating tender, flavourful meat. These cuts are naturally lean, high in protein, and rich in iron, making them a nutritious choice for those looking for a hearty, satisfying meal ideal for feeding a crowd.

cooked cut of beef neck and clod

Inspiration & Cooking Tips

With beef neck and clod’s dense texture and high collagen content, they’re ideal for slow-cooking methods like braising, stewing, or simmering, which break down the connective tissue to create tender, flavourful meat. Beef neck and clod work wonderfully in hearty dishes like casseroles, stews, or slow-cooked roasts, where their rich flavour and gelatinous texture can shine. Pair them with flavours like garlic, thyme, red wine, and bay leaves to build a deep, savoury taste.

Butcher’s tip! Sear beef neck and clod before slow cooking to lock in flavour, then cook gently for several hours to achieve a melt-in-the-mouth texture. Let the meat rest briefly before serving to increase tenderness and juiciness in every bite.

 

 

Beef Cheek

 

 

A clear diagram showing the cheek cut of a cow - rustic

About the Cut

Beef cheek is cut from the cow’s facial muscles, a hardworking area that develops an intensely rich, beefy flavour and a unique, melt-in-the-mouth texture when cooked slowly. Known for its depth of flavour, beef cheek offers excellent value and is best suited for slow-cooking methods that increase its tender, juicy quality without the premium price of cuts like ribeye or sirloin.

With a robust beef taste and a naturally high collagen content, beef cheek transforms into a tender, silky dish when braised or stewed over low heat. This cut is lean yet rich in protein and iron, making it a great choice for those seeking a flavourful, comforting meal that stands out for its luxurious texture and satisfying taste. Perfect for crowd-pleasing dishes, beef cheek brings a gourmet touch to any meal.

cooked cut of beef cheek

Inspiration & Cooking Tips

With beef cheek’s rich flavour and high collagen content, it truly shines when slow-cooked, allowing the connective tissue to break down into a tender, silky texture. Beef cheek is perfect for braises, stews, or slow-cooked dishes, where its deep, beefy flavour can take centre stage. It pairs beautifully with bold ingredients like red wine, garlic, thyme, and bay leaves, which complement its savoury depth.

Butcher’s tip! For the best results, marinate beef cheek overnight in red wine, garlic, and herbs to infuse it with extra flavour. Slow-cook until tender, then shred or slice for a rich, mouthwatering texture that’s sure to impress.

 

 

Family-Run Butchers Since 1976

The Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise to deliver the perfect cut of beef. Reared in the county of Hampshire at Chalcroft Farm, our cows have a uniquely sweet and meaty flavour that makes you craving more – our deep family history means we know what makes a good cut of beef!

With a focus on providing the freshest and tastiest meat in combination with a professional service, we’re proud to be the sole meat suppliers for over a 1100 commercial customers across the UK and also provide a home delivery service too!

What is the most tender cut of beef?

The most tender cut of beef is the tenderloin, also known as fillet mignon or whole fillet of beef. Located along the spine, this muscle does minimal work, resulting in a buttery-soft, tender texture.

What are the different types of steak?
  • Rump
  • Ribeye
  • Fillet Mignon
  • Fillet
  • Sirloin
  • T-Bone
  • Porterhouse
  • New York Strip
  • Hanger
  • Flank
  • Skirt
  • Tomahawk
  • Flat Iron
Which is better, topside or silverside?

Topside is generally better for cooking to medium rare or well done, while silverside is better for slow cooking and braising (and can sometimes be cheaper), so it really depends on your cooking preference!

What is the toughest cut of beef?

The toughest cut of beef is generally considered to be the shank, which comes from the cow’s leg muscles. Due to the constant use of these muscles, the shank has a dense, coarse texture with a high amount of connective tissue and collagen.

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