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Oh the Roast Beef of Old England - Choosing the Best Cut

The names of the different cuts of meat are often confusing to people living outside of Great Britain as they vary in different countries around the world. This guide should help you identify cuts as similar as possible, that are available in your neck of the woods, to the ones in the beef recipes on this site.

Braising steak

Chuck, blade or thick rib. Suitable to braise, stew, casserole.

Brisket

Sold boned and rolled and may be salted. Suitable to roast, pot roast, boil if salted.

Fillet steak

Has little or no fat and ideal for those who like 'tender' steak. The cut for tournedos or Châteaubriand. Suitable to grill, fry, in Beef Wellington.

Flash Fry Steaks

Thick flank, topside or silverside beef. Good value but not as tender and succulent as rump or sirloin. Suitable to grill, fry, stir fry

Forerib

Traditionally sold on the bone but now often sold boned and rolled. A moist, succulent cut as it is 'marbled' with fat. Suitable as a joint to roast, steaks to grill, fry.

Mince (Coarse)

Clod, neck, thin rib, thin flank. Known as 'ground' beef in the US. Extra lean mince is also available. Choose coarse for Cottage Pie. Suitable to dry fry.

Mince (Fine)

Clod, neck, thin rib, thin flank. Known as 'ground' beef in the US. Extra lean mince is also available. Choose fine for burgers. Suitable to dry fry.

Rump steak

Usually cheaper than sirloin or fillet, it is often considered the best steak for flavour, though not as tender as fillet. Suitable to grill, fry, barbecue, stir fry.

Silverside

Traditionally a salted joint for boiling. Today a very lean joint, usually sold unsalted. Suitable to pot roast and roast. Must be basted frequently and cooked slowly if roasting.

Sirloin

Sold boned and rolled. Suitable as a joint to roast.

Sirloin Steak

The cut for 'T' bone, Porterhouse and Entrecôte. Suitable to grill, fry, barbecue, stir fry.

Stewing beef

Shin, leg, neck or clod. Cheaper than braising steak, it requires long, slow cooking for best results. Suitable to braise, stew, casserole.

Thick flank (top rump)

Similar to topside, though topside is a better choice for roasting. Suitable as a joint to roast; as steaks slowly fried over a low heat or braised.

Topside

A very lean cut often sold with a layer of fat tied around it. Suitable as a joint to roast, pot roast; steaks to fry, grill, stir fry.