Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tenderer cut of beef is to be selected. On the other hand, if the beef is to be made into a stew or for braising, then a tougher cut of beef is to be selected. This way you get the best in flavour, juiciness and tenderness out of the beef and you pay the right amount of money for what you are cooking.
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OVEN ROASTS
An oven roast is a cut of beef that is usually a minimum of 8cm thick. The best roasts are obtained from the loin and rib primal cuts. They are very tender and expensive. The tenderloin, prime rib (pictured), ribeye and striploin are among the best oven roasts and benefit from the dry heat of roasting, but only if the meat is not overcooked.
Cuts such as the rump and chuck can also be used and are less
expensive but lack tenderness in comparison. Some of the cuts
from the round, such as the topside or eyeround, are slightly tougher and arebetter suited to braising than oven roasting.
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POT ROASTS
A pot roast is basically a cut of beef that is often browned
then cooked / braised in liquid in a pot. Beef cuts from the chuck, blade and
round are most often used for this. The chuck section has more fat than the
round, which makes chuck roasts more flavourful than round roasts. Among the
chuck cuts to look for when preparing pot roast are the chuck, chuck tender and
oyster blade.
Most of the round cuts, which are often mistakenly purchased
as oven roasts, are better suited to pot-roasting and braising. Some of the
best pot roasts from the round include the rump, tri-tip, eye round, and
topside.
The brisket cut (pictured) is also used for pot roast
because it is tough. The moist heat of braising will help to tenderise the
meat.
PAN FRY / GRILL
A simple cooking method such as pan fry or grill needs thinner
cuts that are between 1 to 1.5-inches thick. Look for boneless cuts with a good
bit of fat marbling - fat adds a rich flavour and helps the steak to maintain
the juiciness during the cooking process. Such tender cuts that are best suited
for pan frying, generally command the highest prices at the market. These cuts
include ribeye, sirloin, and tenderloin. Less-costly alternatives for thinner
steaks, such as flank or flat-iron, may just make for an equally-tasty steak in
the right hands!
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STIR FRY
When choosing beef for stir-frying, select cuts that are tender and benefit from the quick, high heat cooking process of stir-frying. The beef should be cut into small thin strips and should have little fat. The strips will ensure that the meat will cook thoroughly, even when it is only cooked for a short time.
At Huber’s, we recommend using the rump and short rib meat which is medium priced. The rump being leaner and the short rib meat more marbled and flavourful. The most tender beef cuts to use for stir-fry are tenderloin and sirloin but are expensive. You can use tougher, less expensive cuts, such as chuck, skirt and flank, but they should be tenderize first using a marinade. Cutting the meat across the grain into small strips also makes a tougher cut a bit more tender.
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Stew meat
Beef for stewing can be purchased ready trimmed and cubed in Huber’s Butchery stores. It is labeled "Beef cubes for stewing". We mostly use shin shank and chuck tender which is a leaner cut. If you want something more moist and flavourful, look for stew meat which has more marbling and connective tissue such as the shin shank, oxtail and brisket.
Almost any tough cut can be used because the stewing process helps to tenderise the meat.
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Minced meat
Depending on the usage, you may buy minced beef which contains at least 15% fat or you may purchase Weight Watcher minced beef which has not more than 5% fat but costs more. For burgers, minced beef with fat is more suitable because the fat gives more flavour and juice. Our minced beef is made of chuck.
