CHOOSING AND USING CUTS OF BEEF

Cuts of Beef have evolved through the centuries to reflect changing cooking methods and tastes in people's homes. Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; that you only get the meat you want to eat, which is sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.

HOVER YOUR MOUSE OVER ANY CUT TO SEE WHAT IT LOOKS LIKE
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More about Braising Steak	More about Centre Cut Steak	More about Fillet Steak
More about Flat Iron Steak	More about Beef Mini Roast	More about Minute Steak
More about Rib Eye Steaks	More about Rump Steaks	More about Beef Shin
More about Silverside of beef	More about Sirloin Steaks	More about Topside of Beef