Cuts Of Beef

21st September 2021

Across the world, beef is used in many different ways and in many different dishes. But in order to get the right flavour for the dish, you need to be using the right cut of beef. But how do you know which is the right cut if you don’t know all the cuts that are on offer? We have pulled together the key pointers to the most popular cuts here in the UK!


The fillet steak is still regarded as one of the king cuts of steak on the market. This prime cut is associated with high-class dishes due to its higher price per cut. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender. It also contains very little fat, which means that shorter cooking times are required to get it to the perfect texture.


Rib-eye is increasing in popularity thanks to its richer flavour. Cut from just above the ribs, the area does little work, meaning that the cut should be incredibly tender. The ribbons of fat that run throughout this cut help to add to the incredible flavour, including the eye of fat in the centre. This eye of fat means that the cut is ideally cooked to at least a medium to help it render down.


A classic cut that most people will have tried. A firm favourite in many restaurants thanks to its lower price and a higher level of flavour. This cut is not quite as tender as the fillet, however, it certainly makes up for this in the flavour. Cut from the backside of the cow, it’s a muscle that’s used a fair amount during the animal’s life, which means it’s tougher than other ‘prime’ steaks. However, it is still tender enough to be fried quickly and served to any specification, including rare.


The sirloin cut sits nicely between the rump and fillet in terms of tenderness and flavour. Cut from between the rib and the back where the fillet is cut from, this cut can also be sold as a boned joint ready to be roasted.


T-bones are one of the few cuts of beef that are always served on the bone (which is shaped like a capital T, hence the name). On one side is a piece of sirloin and on the other is a smaller piece of fillet, which means there’s more variety, flavours and textures going on. The flavour of a T-bone steak is big and bold, gaining an extra boost from being cooked on the bone. This means it won’t get overpowered by sauces, which can often mask the flavour of the meat itself.

There are a wide variety of cuts available, if you want further information, please speak to our team of expert butchers today who will be happy to assist you. Here are a few other cuts that you will often hear about here in the UK.

  • Topside
  • Tongue
  • Necks and clod
  • Chuck steak & blades
  • Silverside
  • Fore rib
  • Thick rib
  • Thin rib
  • Brisket (Skirt steak)
  • Shin and leg
  • Flank
  • Thick flank
  • Feather blade

Hospitality Cuts

In the hospitality industry, you may have a dish listed on your menu, but are unsure of which cut you need to bring out the flavours, our team are on hand to help you get the best cut, as fresh as possible, every time.
If we have created your menu, we will already know which cut is the best for you and can work with you to ensure this is included in regular deliveries. Ensuring that your customers can enjoy the best tasting dish, every time.

For more information on the best cuts of beef, please get in touch with our friendly team today who will be happy to assist you.