A complete guide to cuts of beef

The rib of beef also known as prime rib or standing rib roast comes from the rib section of the cow. It typically consists of between 2 and 7 ribs and is known for its rich flavour, tenderness, and marbling making it juicy and succulent when cooked well. 

The Texture of the rib is typically tender and juicy, with a good balance of fat that adds to its flavour and tenderness. When cooked well it will come out most and slightly pink in the centre, with a crusty exterior. 

There are various methods to cooking a rib of beef, the most common and preferred method is roasting. 

Iconic Dishes

There are a few iconic quintessentially British dishes that the rib of beef feature in. These are prime rib, beef wellington, and standing rib roast. 

These dishes highlight the rich flavour and tenderness of the rib of beef 

The fillet, also known as beef tenderloin, is a lean and tender cut taken from the tenderloin muscle of the cow. This cut is prized for its tenderness, as it comes from a muscle that is not weight bearing and therefore contains less connective tissue. 

Texture

The texture of a fillet is very tender, with a fine grain and minimal marbling compared to other cuts of beef. It is typically known for its buttery texture and melt-in-your mouth quality.

There are several popular methods for cooking the fillet all with the intention of preserving its tenderness and flavour. These include grilling, pan-searing, roasting and sous vide.

Fillet is a feature of many iconic dishes including fillet mignon and beef wellington. These dishes showcase the tenderness and versatility of the fillet, making it a favourite for upscale dining and special occasions. 

Short rib is a cut of beef taken from the brisket, chuck, or rib area of the cow. They are called “short” ribs because they are cut into short lengths, usually about 2 to 4 inches long, containing a portion of the rib bone. Short rib is known for its rich flavour and tenderness, but also for containing a good amount of connective tissue, requiring slow cooking for it to break down and become tender. 

Texture

The texture of short rib varies on how it is cooked. When slow cooked properly, they become tender and moist, with a melt-in-your-mouth consistency. These are known for a rich, meaty flavour and marbling, which adds to the succulent nature of the beef. 

The most common cooking method for short ribs is braising. This is a process that involves searing the meat then simmering it in a flavourful liquid for an extended period of time. 

Short ribs are featured in a variety of dishes from different cuisines. These include braised short ribs, barbacoa, and Korean Galbi. 

These iconic dishes highlight the versatility of short ribs, making them a popular choice for hearty, comforting large meals. 

Chateaubriand refers to a thick centre-cut portion of beef tenderloin, typically intended to serve two or more people. It is named after Françis René de Chateaubriand, a French author and diplomat. 

Texture

It is considered one of the most luxurious cuts of beef prized for its tenderness and melt-in-your-mouth texture and subtle beefy flavour. It has a fine grain, and minimal marbling resulting in a buttery and succulent mouthfeel. 

How to cook

Chateaubriand is often cooked using dry-heat methods such as grilling, broiling, or pan searing to preserve its tenderness and delicate flavour. 

Iconic Dishes 

Chateaubriand is often featured in upscale dining dishes such as Chateaubriand steak, tournedos rossini and steak Diane. These dishes highlight the exquisite flavour and texture of Chateaubriand, making it a favourite for special occasions and fine dining experiences. 

Brisket is a cut of beef taken from the breast or lower chest of the cow. It is a somewhat tougher cut of meat that is well-marbled with fat and contains a significant amount of connective tissue. Brisket is especially popular in barbecue, where it is often slow cooked to achieve tenderness and develop a rich flavour. 

Raw brisket has a coarse texture with long muscle fibres and connective tissue throughout. Due to a high collagen content, brisket can be tough if not cooked properly. When cooked low and slow, the connective tissue breaks down, resulting in a tender and juicy texture. When cooked well it should be moist, tender, and easy to pull apart with a fork. 

The most common cooking method for brisket is smoking or slow-roasting, which both allow ample time for the tough connective tissues to break down and the flavours to develop. 

Brisket is featured in various iconic dishes from different culinary traditions, including Texas barbeque, braised brisket, and corned beef and cabbage. These dishes highlight the versatility of brisket and how it makes a great comfort and barbecue meat. 

Rolled Sirloin is a cut of beef taken from the sirloin primal cut of the cow. It is a versatile and flavorful cut that is mainly suited for roasting. The sirloin is located between the tenderloin and the round (rear leg) of the cow. It is known for its tenderness and rich beefy flavour. 

The roasting sirloin texture can vary depending on factors such as marbling, ageing, and cooking method used. Generally it is moderately tender with a good balance of lean meat and fat. When cooked properly, it can be juicy and flavourful with a slightly firmer texture compared to other cuts such as tenderloin or ribeye.

Roasting is the main and best method for cooking sirloin, as it allows for even cooking and the development of a flavourful crust. 

Iconic Dishes 

Rolled sirloin is often featured in classic British dishes such as beef wellington and Sunday Roasts. A rolled sirloin is a great option for special occasions and gatherings.