Beef Cuts Chart

Beef Cuts chart

Make more of delicious versatile beef by knowing more about cuts of beef

Ask your butcher about all the different cuts and ways in which you can enjoy South African Beef at it's best.

Beef up on all your meals with versatile, delicious, wholesome, nourishing South African Beef. Roasted, grilled, barbecued, stir fried, minced or baked, beef always adds flavour and flair to the meal.South African Beef can also be enjoyed as cold cuts in salads, sandwiches and snacks. It's at the centre of a successful braai and ideal for hearty roasts, stews and potjies.

Some cuts are more suitable for moist cooking but may be tougher. Other cuts may be tender and are best prepared by grilling or on the braai. Ensure that you transform beef into a mouthwatering meal, buy choosing the right cut for the dish you want to prepare. For perfect portions, preparation and versatility, South African Beef offers a host of imaginative meal solutions. Click here to get the Beef Cuts Poster

 

Beef Up on:

Neck

Neck

Best in casseroles, stews or braised. Bones with meat are good for stews, roasts, soups, and sauces.

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Hump

Hump

Best in pot roasts, as corned beef, or braised.

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Shin

Shin

The shin consists of a large proportion of bone and a lot of white connective tissue (collagen). which makes this a tough but tasty cut.

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Bolo

Bolo

If whole, it makes a good pot roast, sliced for braising, cubed for stewing and turned into a steak beef olive for frying.

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Chuck

Chuck

When rolled it makes a good pot or oven roast. If sliced it should be braised, and cubed for a good stews.

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Prime Rib

Prime Rib

Rolls and roasts are great for oven roasting. Steaks and rib eye steaks are good for grilling, braaing and pan-frying.

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Flat Rib

Flat Rib

Slices with bones are great for potjies.

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Brisket

Brisket

Ideal for pot roasts, corned beef and braising.

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Thin Flank

Thin Flank

The roll is best cooked pot roast style. Short ribs can be braised, or cured for "soutribbetjies".

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Fillet

Fillet

Considered the most tender cut of beef. One large cut should be oven roasted. Steaks can be grilled, pan-fried or braaied in true South African style.

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Rump

Rump

A rump roast is best cooked in the oven; steaks can be pan-fried, cubed for kebabs, and cut into strips for stir fries. There's nothing better than a hearty braaied rump steak.

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Sirloin

Sirloin

Famous for it's T-bone steaks, this cut is tender with a fine texture, The T-bone, Porterhouse and fillet steaks and strip loin are great when grilled or pan-fried. The roll makes a great oven roast or braai.

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Thick_Flank

Thick_Flank

Cut into square cubes thick flank is ideal for stews. Sliced 15mm thick, it is best served braised.

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Topside

Topside

Roasts and rolls make great pot roasts. Stewing steak should be braised and cubes stewed.

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Silverside

Silverside

Can be smoked, or cured for biltong or corned beef, roasted in the oven, stewed or pan-fried.

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Wing Rib

Wing Rib

Similar to prime rib, makes great oven roastsand steaks. Are best grilled or pan-fried.

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Aitchbone

Aitchbone

Kept whole it can be pot-roasted. Alternatively it can be cured for corned beef.

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Rib-eye

Rib-eye

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