When the steaks are high
we always
make the cut
Our primary cuts
From forequarter to hindquarter and everything in-between, we give you all the options so you can choose your beef wisely. Our main cuts include rump, sirloin, topside, silverside and fillet.
RUMP
Rump comes from the upper part of the hindquarter and the muscle above the hip bone. This boneless cut may be a little tough, but it is packed with flavour. It is a popular cut due to its great taste and can be aged further in a vacuum bag for up to 3 weeks to seal in its tenderness.
Best for
1. Medium-rare steak served with any side dish
2. Braising and roasting with low levels of moisture
TOPSIDE
The topside comes from the top of the hind leg. The cut is very lean and makes for versatile preparation as it can be easily cut into smaller pieces. Due to its natural toughness, its steaks are strong in flavour and, as a result, low in price.
Best for
1. Whole roast
2. Sausages and boerewors
silverside
Silverside comes from just above the hind leg. It is lean and boneless with a wide-grained texture. The cut is similar to topside but is less tender. It is appropriately named as the cut has a shiny membrane around it.
Best for
1. Whole roast
2. Biltong
Shin
This cut comes from the hind leg. Much like the shank, its meat surrounds the bone and has a section of leg bone. The cut is amongst the toughest because the leg muscle is constantly in use. This makes it less popular but also very affordable and flavourful.
Best for
1. Hearty and slow-cooked dishes like stews and soups
2. Extracting flavour and nutrients to make beef stock
SIRLOIN
Sirloin comes from the upper part of the cow directly behind the rib. Its cuts are naturally lean and moderately tender with a bold, beefy flavour. Sirloin steaks with more marbling are more succulent and are usually enjoyed as a larger T-bone steak. The cut as a whole is an excellent choice for steaks and roasts. It can be aged further in a vacuum bag for up to 3 weeks to increase its tenderness.
Best for
1. Medium-rare T-bone steak served with any side dish
2. Pot or oven roast
Fillet
Fillet comes from the lower middle of the back. It is boneless and is the most premium and tender of all cuts. Its tenderness makes it very versatile and widely used in restaurants. The cut is usually more expensive and smaller than other cuts. When properly prepared, a fillet steak will melt in your mouth.
Best for
1. Medium-rare fillet steak served with any side dish
2. Oven roast
Flank
Flank comes from the cow’s abdominal muscles. The cut is lean, fleshy and has a distinctive coarse grain which allows it to soak up seasoning and marinades generously. It is full of flavour, and its versatility makes for easy preparation.
Best for
1. Stir-frys
2. Boned and rolled pot-roast
Prime rib
This cut comes from the primal rib section. The muscles around this area are not used much, which makes it amongst the most tender and best cuts of meat. We can thank its generous marbling and cap of fat for its delicious flavour and moisture.
Best for
1. Searing, roasting medium-rare and serving with beef jus
2. Braaing whole or in thick 3cm slices
Short Rib
This cut is located just under the prime rib and also forms part of the chuck section. It gets the rich marbling of rib steaks with the bold, beefy flavour of chuck roast. The cut is amongst five short ribs that are too small to be used as good steaks. Essentially, short ribs are just ribs…that are short.
Best for
1. Parboiling ribs, marinading and then braaing
2. Braising with plenty of stock or wine or beer
Flat Rib
This cut is located just under the short rib. Its lean and naturally flavourful taste makes it a favourite for the braai. It often contains ribs with two thin muscle layers separated by a layer of connective tissue and fat.
Best for
1. Marinading or seasoning and braaing
2. Potjies, with cuts that have bones
Chuck
This cut comes from around the shoulder area. Its high amount of connective tissue can make it a bit tough, which means this cut needs a bit more TLC through slow cooking to make it tender and fall off the bone.
Best for
1. Braising and slow cooking
2. Pot or oven roast
Blade
This cut comes from the shoulder, much like the chuck, but is below closer to the breast. Its rich and deep flavour makes it the perfect cut for dishes that require slow cooking, and the use of simple ingredients complements it.
Best for
1. Hearty and slow-cooked dishes like stews
2. Stir-frys
Brisket
This cut is from the breast section right beneath the ribs. Brisket can be a large cut of meat, meaning it is a tough cut but offers a great deal of flavour. It is tough and higher in fat, so it needs to be cooked over a few hours. But its rich and strong flavour makes it worth the wait.
Best for
1. Pastrami and corned beef
2. Braising and slow cooking
Shank
The shank comes from the foreleg, right in front of the brisket. It is the meat surrounding the bone and has a section of leg bone. The cut is amongst the toughest on cows because the leg muscle is constantly in use. This makes it less popular but also very affordable and flavourful.
Best for
1. Hearty and slow-cooked dishes like stews and soups
2. Extracting flavour and nutrients to make beef stock
Rump
sirloin
Topside
Silverside
