| Shank |
Lower part of the hind legs (hindquarter) |
Very tough, with lots of collagen and bone |
Intense, enriched by bone marrow |
Stews (Irish stew), broths, osso buco |
Slow and moist (4-8 hours) |
| Silverside |
Outer part of the hind leg (hindquarter) |
Lean, tough, with some collagen |
Intense, robust |
Corned beef, stews, roasts |
Slow (3-4 hours), boiled |
| Topside |
Inner part of the hind leg (hindquarter) |
Lean, moderately tough, little collagen |
Robust, less intense than silverside |
Roast beef, steaks, ground beef, stews |
Slow (3-4 hours), grilling (if thinly sliced) |
| Rump |
Upper part of the hip (hindquarter) |
Lean with some fat, moderately tender |
Intense and juicy due to marbling |
Rump steak (grill), rump roast, skewers |
Quick (3-5 min/side), slow (4-6 hours) |
| Sirloin |
Upper part of the back (hindquarter) |
Tender, juicy, with good marbling |
Intense but balanced |
Sirloin steak, sirloin roast, carpaccio |
Quick (3-5 min/side), roasting (20-25 min/500 g) |
| Fillet |
Inner part of the back, under the sirloin (hindquarter) |
Extremely tender, with minimal fat |
Delicate, needs seasoning |
Beef Wellington, fillet steak, carpaccio |
Quick (2-4 min/side), oven |
| Neck |
Front part of the forequarter |
Very tough, with lots of collagen and tendons |
Intense, robust |
Stews (Irish stew), broths, ground beef |
Slow and moist (4-6 hours) |
| Chuck/Shoulder |
Upper part of the forequarter |
Moderately tough, with collagen and marbling |
Intense, robust |
Stews, roasts, ground beef, steaks |
Slow (4-6 hours), grilling (if thinly sliced) |
| Brisket |
Lower part of the forequarter (chest) |
Tough, with lots of collagen and fat |
Intense, ideal for slow cooking |
Corned beef, stews, slow roasts, pulled beef |
Slow (6-10 hours), smoking, braising |
| Fore Rib |
Middle part of the forequarter (ribs 6-9) |
Tender, with good marbling and fat |
Intense and juicy |
Rib roast, ribeye steak, côte de boeuf |
Roasting (20-25 min/500 g), grilling (3-5 min/side) |
| Shin |
Lower part of the front legs (forequarter) |
Very tough, with lots of collagen and bone |
Intense, enriched by bone marrow |
Stews (Irish stew), broths, osso buco |
Slow and moist (4-6 hours) |
| Plate |
Lower part of the forequarter, below the fore rib |
Tough, with collagen, fat, and short ribs |
Intense, ideal for slow cooking |
Short ribs, stews, slow roasts, ground beef |
Slow (4-6 hours), braising |
| Flank |
Lower part of the forequarter, near the abdomen |
Lean, fibrous, with little fat |
Intense, but less juicy |
Flank steak (grill), stews, fajitas |
Quick (3-5 min/side), slow (3-4 hours) |
