When you visit a quality butcher, you’ll find a range of beef cuts we’ve all grown to know and love.
From beef chuck and brisket to rump and rolled sirloin, we’ve covered the different kinds of butcher’s cuts and how to use them at home.
Peter Bouchier combines the highest quality produce with a premium shopping experience. Visit us in-store for all your beef needs.
Best beef cuts to slow cook
Slow cookers have become one of the most popular kitchen appliances – and for a good reason! You can put everything in a pot and forget about it until the timer goes off.
Beef is one of the most versatile meats for slow cooking. You can buy cheaper cuts of beef which, when cooked ordinarily, can be chewier than rib eye or sirloin steaks. In fact, economical beef cuts often come from the locomotor muscles (the parts of the animal which often experience a lot of exercise).
These muscles have stronger connective tissue between the muscle fibres. The tissue breaks down slowly in the cooking process, and the end result is tender and juicy beef which melts in your mouth.
Peter Bouchier supplies the best cuts for slow cooking, including:
- Gravy beef
- Beef cheek
- Beef tail
- Chuck steak
- Bolar blade
- Oyster blade
- Flank steak
- Short ribs
Tips for how to achieve the best results when slow cooking beef:
- Brown the beef first: This caramelises the meat and adds extra flavour.
- Don’t overfill the pot otherwise very little steam escapes
- Don’t lift the lid – slow cooking timers depend on the build-up of heat
Next-day leftovers from slow cooked meals are often better so make sure you cook your meal a day or so before you plan to eat it!
Best beef cuts for roasting
Oven roasting is a great alternative if you don’t have the time for a slow cooked meal. Similar to the types of beef cuts you’d use in slow cooked recipes, the best cuts to use for roasting are found in the more heavily worked parts of the animal.
Pre-marinade your beef with olive oil, red wine, teriyaki sauce, whichever you like. Beef muscle is made up of proteins which allow for the absorption of marinades, and roasting will bring out the best, juicy flavours.
- Rolled sirloin
- Fresh silverside
- Rib roast
Best beef cuts for grilling
The best type of cut to use for grilling depends on how well you like your meat done. The longer you cook a piece of meat, the more liquid is lost, so a cut of beef with more collagen in the muscle, like rump steaks, will work best if you like your beef medium-to-well-done.
If you like yours rare, then you’ll want to choose a cut of beef which comes from a less-worked part of the animal. Cuts from the rib or chest are more tender than other parts. The best beef cuts for grilling include:
- Rib eye steak
- T-bone steak
- Rump steak
- Eye fillet
- Flat iron steak
- Sirloin steak
- Hanger steak
Did you know: Flat iron steaks have gained popularity thanks to the way we now cut them. Flat iron steaks come from the oyster blade muscle which has a long strip of sinew running through it.
By dividing the top blade muscle in a particular way, we can avoid the sinew – and the end result is a piece of well-marbled, tender beef perfect for grilling – and cheaper.
Best beef cuts for frying
Sometimes, nothing beats a plain and simple pan-fried steak. If you choose a tender beef cut like a porterhouse or rib eye steak, you only need to cook the beef for a short amount of time before the best flavours start to melt in the pan. Rub a little salt and pepper in the meat before frying and you've got yourself a perfectly delicious piece of meat.
Other cuts perfect for frying include:
- Round steak
- Rump steak
- Tri-tip steak
Whether you're looking for the perfect beef cut for your next Sunday roast or if you want a prime cut of beef for a quiet meal at home, Peter Bouchier has the perfect beef cut in stock for you.
We're experts – we know and love our meat. We source only the highest quality meats, ensuring all produce is free-range and grass-fed wherever possible. Visit our stores in Malvern, Toorak and Melbourne CBD to get your beef cut today.