Buy quality Australian beef in Singapore! Beef Cuts explained!
- hi25701
- Mar 24, 2022
- 4 min read
Updated: Mar 25, 2022
Let's "Meat" over a BBQ! Great for Family get-togethers!
What Cuts Of Beef Are Available?
The most important thing you need to learn first are the eight cuts of beef available on a cow. Once you know these and get to know their profiles, you'll be able to prepare them correctly.
The 8 cuts of beef are loin, brisket, chuck, shank, round, short plate, flank, and ribs. These are the ones you'll want to remember.
Choosing the Right Cut Of Beef
When it comes to choosing the right cut of beef, you'll want to consider the dish that you plan to prepare. Begin with the end goal in mind so that you can work your way backward to the raw ingredients you'll be cooking with.
It's important to know the characteristics of each type of beef. Here are some guidelines:
Loin- generally a tender, flavorful cut. A lot of loin cuts (tenderloin, T-bone steaks), are the expensive ones you see at nice restaurants or steakhouses. Sirloin is the rearmost cut of the loin region and the least tender of the two sub regions (though arguably more flavorful). Sirloin is typically best for grilling and almost never used for slow cooking. Common cuts include sirloin steak, top sirloin, bottom sirloin, tri-tip roast and tri-tip steak. Short loin is similar to sirloin cuts, but is closer to the center of the cow and more tender than sirloin cuts as a result. Like sirloin, it dries out very fast so it’s typically best grilled or fried. Common short loin cuts include NY strip, T-Bone, porterhouse, tenderloin filet, filet mignon and strip loin.
Brisket- A barbecue favorite, the brisket cut belongs to a cow’s breast. Brisket is known for its fatty, tough texture, but if prepared correctly (low and slow) it can be cooked to melt-in-your-mouth perfection. Just be careful when slow cooking – with brisket, there’s a slim margin between juicy and dry! That’s why you should always tenderize and marinate this cut before slow cooking to soften it up.
Chuck- Chuck comes from the shoulder. It is tougher than the loin, but also incredibly flavorful. It is a versatile cut that can be used in a number of different dishes. The types of portion cuts you can find for chuck are ground chuck (hamburgers), chuck short ribs, shoulder tender medallions, chuck pot roast, shoulder steak, flat-iron steak and stew meat, amongst others.
Shank- Shanks are the "forearm" of the cattle. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow’s forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores. However, if you can find it, it’s a great inexpensive option for beef stock or lean ground beef. You’ll often find this cut used for stew or soup meat, or prepared as the popular Osso Buco dish.
Round- The round primal region is an inexpensive, lean cut. Located near the cow’s hind legs, it’s typically a tough cut of beef. Often what you'll see sold as ground beef, but also includes some of the tender cuts that cost a lot when you eat out. The common round cuts you can expect to find in stores are round steak, eye of round, tip roast, tip steak, top round and bottom round roasts.
Short Plate- The shortcuts are found underneath the ribs. It's not a lean cut of meat, but can be used for things like fajitas or short ribs.
Flank- The flank primal cut is located just below the loin. This region has no bones, but is flavorful despite its toughness. In the past, it was typically the least expensive cut one could find in a store. However, as the recent demand for lean meat increased, so did the demand for flank steak – driving its popularity and price up. Typically you’ll only find one of two flank cuts: a flank steak or a skirt steak, both of which are best grilled at high heat.
Ribs- Not everyone is a fan of beef ribs, but cooked correctly, they can be quite delicious. As the name implies, the rib primal cut refers to meat cut from the cow’s ribs and backbone. Of the 13 pairs of ribs on a cow, only the last six are classified in this section – the rest are grouped with chuck and short plate! Rib cuts are notable for their fatty marbling, tenderness, and distinctive flavor. Rib cuts tend to be a little pricier than most and are often better slow-cooked than grilled. The types of portion cuts you can find for ribs are beef short ribs, ribeye steak, cowboy steak, ribeye roast, ribeye filet and back ribs.
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Facility They have a 5,300 square foot facility located on Burn Road, Singapore certified by the Agri-Food & Veterinary Authority (AVA) of Singapore.
Halal Certified Butchery The cut products are meticulously prepared such that all the sinews are removed in the end product. We are ISO 22000 certified and all our products are Halal-certified too.
This is a perfect steak tasting box that any meat lover you know would truly appreciate. Our butchers’ specially curated box has a mixed variation of breed, cut, grade, grain fed and grass-fed steak. More than 2.2 kg worth of quality beef steak for the grill, barbecue or on a cast iron pan! Barbecue box for a party of up to 6-7 persons.
Experiment with different cuts with a fair comparison of the same YP grade, grass-fed, Australian and Angus breed. Have a tasting steak session and identify the cut you like most!
Cooking methods: Over the grill, barbecue, pan sear over iron cast pan, sous vide
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