Hump, rump, ribeye and more… how well do you know your beef cuts?
Even those who’ve been cooking tender roasts and braaing juicy steaks for years may not know just how much can be done with other, budget-friendlier beef cuts.
If you’re not exactly sure about the many beef cuts available (and the best ways to cook them), you’re certainly not alone.
To make matters worse, there’s a vast array of different naming and butchering traditions that only add to the confusion. And these differences can be pretty vast depending on where you are in the world and what cuisine is preferred.
But why should you know these cuts? Simple: many of us don’t realise that the budget-conscious options can produce amazing results.
With this in mind, we’ve put together a concise guide (thanks to Karan Beef) that should clarify things a bit more in a hot minute.
Beef cuts
1. Hump
The hump is a boneless cut, and its size varies depending on breed. As muscles close to the neck do a lot of work, their texture is coarser than more tender cuts further down the back. It has a generous helping of fat in the muscle (marbling), which means that it’s a tasty cut.
2. Neck
The neck is definitely a flavour filled cut, and the bone and white connective tissue make it perfect for casseroles, goulash cubes, minces and stock for stews, roasts, soups and delicious sauces.
3. Shin
As expected, the shin contains a lot of bone, but the white tissue adds to its taste. It’s often used in braising, soup and mince.
4. Bolo
The bolo is bright red, boneless, coarsely textured, and doesn’t have a significant amount of intramuscular fat. Nonethless, it comes in handy for pot roasting, braising, stewing, mince and quick one minute steaks.
5. Chuck
Chuck contains backbone, the blade bone, six to seven ribs and six vertebrae. Its several layers of muscle, however, make it a wonderful cut for pot roasts, oven roasts, goulash cubes, braising, soup and mince.
6. Flat rib
In addition to its ribs, the flat rib cut has two muscle layers, separated by a layer of connective tissue. If you’re a potjie lover (and who isn’t?) this one is definitely a cut to keep in mind.
7. Brisket
The brisket is a large cut, containing ribs and breast bone. The texture of the meat is quite coarse, and it’s subdivided into three smaller sections (point- and mid-brisket, and the naval end). It’s a truly great cut for pot roasts and braising.
8. Prime rib
One of the most popular (and mouth watering) cuts out there. Prime rib has three to four rib bones and ‘eye’ muscle. On top of the eye muscle are several flat muscle layers, connective tissue and fat. The rich fat gives the cut exceptional flavour, and it’s a favourite for oven roasts, prime rib steaks and rib eye steaks.
9. Thin flank
The thin flank is boneless except for a triangular shaped collection of a few short ribs. It’s often used for post roasts, and the short ribs are a delicious choice for casseroles and braising. The thin flank can also be minced.
10. Wing rib
The wing rib, situated next to the prime rib, is often looked to for oven roasts, club steaks and Scotch fillet steaks. The cut contains three to four rib bones (amongst a few others), and resembles the prime rib. Its eye muscle is larger, though, and it doesn’t have the extra layers of muscles.
11. Strip loin
Strip loin (sirloin) is the stuff of pure culinary delight. Its meat is finely textured, tender and juicy. The T-shaped bone separates fillet from eye muscle. If you’re a fan of T-bone roasts, those delicious T-bone steaks, well marbled Porterhouse steaks, fillets or strip loin, this is the cut you’re on the lookout for.
12. Rump
The rump needs little introduction. This well marbled cut gives us melt-in-your-mouth roasts, rump steaks, kebabs and stir fry strips. The rump is tender, consisting of a few loosely connected muscles, and contains part of the fillet.
13. Fillet
When you need to impress VIPs, whether family, friends, a romantic partner or your boss, the fillet has you covered. It extends parallel to the vertebral column from the rump to the wing ribs. The fillet is lean, boneless and exquisitely tender (the most tender cut available). You couldn’t do better for an oven roast, and its Mignon, Picata and Tournedo steaks are the stuff of dreams.
14. Silverside
The silverside derives its name from the silvery colour of the connective tissue covering one of its three muscles (this can be seen in the image). It’s a popular choice for DIY biltong, and makes for a top notch pot roast. The meat has a coarse texture, but the Prego steaks and goulash cubes you can get out of it certainly won’t disappoint.
15. Topside
The topside is another popular choice for biltong lovers, and it remains a very versatile cut. The meat is coarse, without much marbling, but it makes an excellent pot roast, stewing slices or cubes, mince and Holland steaks.
16. Aitchbone
The Aitchbone forms part of the Silverside.
17. Knuckle
The knuckle has three ring layers, and the inner most muscle – the mock fillet – is tender and deliciously flavoured. The cut is great for pot roasts, Holland steaks, goulash cubes and mince.
Ask for Karan Beef
Getting some great ideas for your next masterpiece?
Remember that with the right cut and your own culinary creativity you can wow family and guests without breaking the bank.
Get to your nearest Karan Beef branded store and ask your butcher for the very best!
