Our Guide to Beef Cuts

We created these short guides to inform and inspire you to make the best of every cut.

Topside: Sourced from the inner thigh, topside is great for roasting. The outer layer is often covered in a layer of fat that acts as a baste for the meat, ensuring it retains moisture. The meat itself is lean and so can be served rare whilst remaining tender.

Silverside: Located just above the topside, the silverside (taking its name from the shiny layer of tissue attached to the side of the joint) is also ideal for roasting. It behaves differently to topside though so requires a little more care – it needs to be basted regularly or cooked partly in liquid to ensure it does not dry out. Alternatively, it can be sliced to create minute steaks.

Brisket: The forgotten one. Brisket is often discarded to be used for pastrami, corned beef and other processed beef products. Not on our watch though. Located between the shoulders this cut has spent almost its whole life working. It is marbled with fat which means it is bursting with flavour. Roasted on a low heat it can produce one of the best roast dinners. It is becoming increasingly popular to cook brisket on the barbeque, we like to think of ourselves as the trendsetters as we’ve been doing this for a while now.

Mince: The mince in our Meat Boxes is taken from a variety of cuts and is perfect for all those family favourites: cottage pie, spaghetti Bolognese and arepas are just a few of the recipes that spring to mind. Those with more patience might even attempt home-made burgers!

Steaks: Great on the grill or barbeque. Each cut has a slightly different flavour and function. For example, rump requires care not to be over cooked but works brilliantly with a marinade and the Sirloin with its strip of fat along the outer edge creates a nice crunch when cooked at a high temperature.