Choosing the right cut of beef can make a big difference to the final result. Some cuts are naturally tender and suit quick cooking, while others benefit from low and slow cooking to become rich and tender.

For quick cooking

Cuts such as sirloin, ribeye and eye fillet are ideal for grilling, pan frying or barbecuing. These cuts are naturally tender and generally only need a short cooking time.

For best results, bring the meat closer to room temperature before cooking, season well, and allow it to rest before slicing.

For slow cooking

Brisket, chuck and beef cheeks are excellent choices for slow cooking. These cuts contain more connective tissue, which breaks down during longer cooking and creates a tender, flavourful result.

They work particularly well in casseroles, braises and slow cooker recipes.

For roasting

Cuts such as topside, bolar roast and scotch fillet can all work well for roasting, depending on the result you are after.

Using a meat thermometer is one of the easiest ways to achieve the level of doneness you prefer without overcooking the meat.

Ask us if you are unsure

If you are not sure which cut will work best for a particular recipe or cooking method, feel free to ask the Meat Direct team. We can help you choose the right cut for the job.