Skip to content
The Dublin Butcher, homeSearch products

Free cooking guide

The Beef Guide

Every cut on the counter: where it comes from and what to do with it.

Every beef cut behaves differently because of where it comes from. The muscles along the back do little work, so they are tender and cook quickly. The shoulder, legs and shin work hard all day, so they are full of flavour and need slow, gentle cooking. Once you know where a cut sits, you know how to cook it.

Get the printable PDF

The whole guide, designed to print or keep on your phone. Pop in your email and we'll send you the link.

Free. We'll email you a download link.

The cover of The Beef Guide: Raw beef cuts on butcher's paper: steaks, a rib roast, chuck and short ribs.Illustration

Part 1

Where the cuts come from

The animal, split into the areas a butcher works from.

12345678
  1. 1Neck and chuck (shoulder)Chuck steak
  2. 2RibScotch fillet, Standing rib roast
  3. 3Loin (sirloin and fillet)Eye fillet, New York, T-bone, Eye fillet roast
  4. 4RumpRump, Rump cap
  5. 5Leg (topside, silverside)Veal schnitzel
  6. 6Brisket
  7. 7Short ribs, plate and flankShort ribs
  8. 8Shin (osso buco)Osso buco
Tender cuts come from along the back; slow-cooking cuts from the shoulder, legs and underside.

A simple rule: the further a cut is from the middle of the back, the harder that muscle worked, the more connective tissue it has, and the longer and gentler it needs to cook. Cooked slowly, that connective tissue melts and turns the meat soft and rich.

Part 2

Steaks

Quick, hot cooking. The Steak Guide has the full method and temperatures.

  • Scotch fillet

    Also called ribeye (off the bone)

    From The rib section, along the top of the back just behind the shoulder.

    TendernessVery tender

    FatRich, well marbled

    Best for
    Rich flavour and a forgiving cook. The all-rounder.
    How to cook it
    Hot pan or barbecue, to medium-rare or medium.

  • Rump

    From The rump, at the top of the back leg, where the back meets the hip.

    TendernessTender

    FatSome fat

    Best for
    Big beefy flavour with a little more chew. Great value for a crowd.
    How to cook it
    Pan or barbecue, then slice thinly across the grain.

  • Eye fillet

    Also called tenderloin

    From The tenderloin, a long muscle tucked under the backbone in the loin. It does almost no work, so it is very tender.

    TendernessThe most tender

    FatLean

    Best for
    The most tender steak, lean and mild. A special occasion steak.
    How to cook it
    A short, very hot sear, to medium-rare or medium.

  • New York

    Also called sirloin or porterhouse

    From The sirloin (striploin), along the middle of the back in the loin.

    TendernessVery tender

    FatSome fat

    Best for
    A firm, fine texture with a strip of fat along one edge.
    How to cook it
    Crisp the fat edge first, then cook the faces.

  • T-bone

    From The loin, cut across the backbone, so it has sirloin on one side and fillet on the other.

    TendernessVery tender

    FatSome fat

    Best for
    Two steaks in one: sirloin on one side of the bone, a little fillet on the other.
    How to cook it
    Keep the fillet side towards the cooler part of the grill.

  • Rump cap

    Also called picanha

    From The top of the rump, the muscle that sits under the thick layer of fat.

    TendernessTender

    FatRich, well marbled

    Best for
    Juicy, full of flavour, with a thick cap of fat. Made for the barbecue.
    How to cook it
    Fat side down first, then slice into steaks.

Part 3

Roasts

Big pieces for the oven, cooked to temperature and rested.

  • Standing rib roast

    Also called rib roast on the bone

    From The rib section: the scotch fillet with its rib bones left on.

    TendernessVery tender

    FatRich, well marbled

    Best for
    A showpiece roast for a crowd. Rich, juicy and easy to carve between the bones.
    How to cook it
    Brown it in a hot oven, then roast gently to temperature (the Roast & Christmas Guide has the figures). Allow about one rib for every two people.

  • Eye fillet roast

    Also called whole tenderloin

    From The tenderloin, the long muscle under the backbone in the loin.

    TendernessThe most tender

    FatLean

    Best for
    An elegant roast that slices beautifully. Lean, so it needs care.
    How to cook it
    Tie it so it cooks evenly, sear it all over, then roast hot and fast. Take it out at medium-rare and rest it.

Part 4

Slow cooking

Hard-working cuts that turn meltingly tender with time.

  • Chuck steak

    From The chuck, the shoulder of the animal, with plenty of connective tissue.

    TendernessNeeds slow cooking

    FatSome fat

    Best for
    Stews, pies and braises. Full of flavour.
    How to cook it
    Brown it in batches, then cook it covered and slowly, about 2 to 2½ hours, until a fork slides in.

  • Short ribs

    From The ribs, lower down the side of the animal.

    TendernessNeeds slow cooking

    FatRich, well marbled

    Best for
    Rich, sticky braises.
    How to cook it
    Brown them, then braise covered for 3 to 3½ hours, until the meat comes away from the bone.

  • Osso buco

    From The shin, cut across the bone, so each piece has the marrow in the middle.

    TendernessNeeds slow cooking

    FatLean

    Best for
    Italian-style braises. The marrow enriches the sauce.
    How to cook it
    Brown it, then braise gently with wine and stock for 2 to 2½ hours.

Part 5

Mince, burgers, sausages and veal

The quick weeknight end of the counter.

  • Lean beef mince

    From Trimmings from several cuts, minced.

    FatLean

    Best for
    Bolognese, meatballs, tacos, cottage pie and burgers.
    How to cook it
    Brown it in a hot pan in batches, so it fries rather than stews. Always cook mince right through, to 75°C.

  • Beef burgers

    From Beef mince, shaped into patties.

    FatSome fat

    Best for
    The barbecue and quick dinners.
    How to cook it
    A medium-hot barbecue or pan, turned once or twice, cooked to 75°C in the centre.

  • Beef sausages

    Comes as: Thick or thin

    From Seasoned beef mince in a casing.

    FatSome fat

    Best for
    Thick for the barbecue; thin for the kids, hot dogs and breakfast.
    How to cook it
    Medium heat, turned often, never pricked. Done at 75°C in the centre.

  • Veal schnitzel

    From Thin slices of veal (young beef), usually from the leg.

    TendernessVery tender

    FatLean

    Best for
    A quick dinner, crumbed and pan-fried, or with a simple sauce.
    How to cook it
    Thin, so it cooks in a few minutes a side in a hot pan with a little oil.

Part 6

Which cut for the job

What to ask for, at a glance.

You are cookingAsk us for
A special steakEye fillet or scotch fillet
Steak for a crowdRump or rump cap
A Sunday roastStanding rib roast or eye fillet
Stews and piesChuck steak
A slow braiseShort ribs or osso buco
A quick weeknight dinnerMince, burgers or sausages

Keep it in the kitchen

The Beef Guide as a printable PDF, free. We'll email you a link to download it.

Free. We'll email you a download link.

Christmas and everyday favourites

Illustration