Get to know the different cuts of beef

At Spinneys, we work with a number of meat producers around the world to ensure we always have the very best beef in our stores. One such farm is the family-run Stanbroke facility in Australia that supplies us with exceptional, juicy beef that you’ll love.

Most countries have their own style and interpretation of cuts. However, although they have small differences in terminology, the UK and US descriptions are most commonly used as reference points.

With this in mind, we’ve broken down the jargon so you can understand the different cuts and find your ideal cut to add to your basket.

Head and Cheek

Meat from the tip of the cow is typically tender. It’s used to create barbacoa, which is the shredded beef that is used in Mexican cuisine when filling tortillas and burritos.

Tongue

Known as a delicacy in multiple regions around the world, tongue is an unusual and slightly rare cut. It is tender and packed with vitamins and nutrients, and carries a mild flavour.

Neck

This is another soft cut of beef that melts in the mouth. It’s usually served on the bone, which makes it an ideal ingredient when used in broths or soups.

Chuck

Although it’s often referred to as the 'poor man’s ribeye', chuck steak is just as delicious. It’s also the best type of minced beef for making homemade burger patties.

Brisket

This is a cut that needs to be slow-cooked to unleash its wonders. Smoked brisket is a staple of the US barbecue scene and is characterised by how it breaks down into tender flakes.

Shank

Derived from the leg, shank is one of the tougher cuts because the muscles around it are used constantly by the animal. It benefits from long cooking times in liquid-based recipes such as a stew.

Rib

As you might’ve guessed, the classic rib-eye comes from this area that’s considered an all-rounder for flavour and texture. It’s also where our enormous tomahawk steak comes from.

Plate

On its own, this lesser-known cheap cut of beef is fairly average. But when smoked or cured it takes on a different, much tastier form. It’s commonly used for pastrami, skirt steak and ground beef.

Flank

The tenderness of flank steak is brought out by grilling or frying. It’s a cut that is usually chopped up for the likes of fajitas and Asian stir fries.

Sirloin

Sirloin steak is one of the most widely available and is the bodybuilders' cut of choice thanks to it being lean and succulent.

Tenderloin

Your tasty fillet is housed in this section of the cow. It’s generally more expensive than other cuts because it’s so soft and packed full of flavour.

Top Sirloin

Not quite on a par with the tenderloin, but top sirloin can be incredibly juicy and tender. In terms of value for money, it’s hard to beat as it can be prepared in a number of ways.

Bottom Sirloin

Characterised by its large size and chewy texture, bottom sirloin is a cut that works brilliantly in stews or pot roasts.

Short Loin

T-bone, porterhouse and strip steak are just some of the cuts that come from the short loin. The steaks that are derived from here are soft, tender and full of flavour.

Round

Sliced from the upper leg area, this is a lean and slightly tough cut. It’s the meat that is usually used in beef mince production and the dried variety such as jerky.

Oxtail

Although it can be served in a number of ways, this less popular cut of cattle is mostly used within oxtail soup. You can also make delicious slow-cooked stews with it.