Beef Cuts
Beef cuts refer to specific meat parts of bovine meat that are sliced into standard size and for specific cuisine. Beef cuts can be classified as either primal cuts or secondary cuts, and Australian beef cuts are largely based on the British beef cuts. Other countries, such as the United States, have their own standard beef cuts. In spite of the many differences, there are also some general similarities when it comes to beef cuts.
Roast beef cuts, steak beef cuts and short rib beef cuts are some examples of meat cuts that are common in various countries. Some beef cuts are further processed into corned beef and beef jerky or mixed with trimmings, internal organs and blood to make sausages. In Australia, there are over 20 standard primal beef cuts. Some popular beef cuts typically found in butcher shops include:
- Rump steak
- Eye fillet
- Sirloin
- Silverside
- Blade steak
- Chuck steak
- TopsideTenderloin
- Ribs
Butchers are very familiar with the various types of beef cuts, and aside from the standard size ranges and specific sources of the various beef cuts, the beef cuts are intended for specific cuisines.
If you want to learn more about beef cuts, you can browse butchers.com.au for more details. We also have comprehensive directory listings of butchers and butcher shops.
