Butchery: Beef Cuts - BeeftalkSA

Beef Cuts

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.

Beef Cuts

Slices with bones are great for potjies.

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

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.

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

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

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

Makes great oven roastsand steaks. Are best grilled or pan-fried.

Ideal for pot roasts, corned beef and braising.

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

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

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

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

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

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

The rib eye or ribeye (also known as Scotch fillet) is a beef steak that can be grilled, pan fried or braaied.

A rump roast is best cooked in the oven; steaks can be pan-fried, cubed for kebabs, and cut into strips for stir fries.

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

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.