Dry heat (grilling, frying, roasting) is best for the tender cuts, moist heat from braising, stewing or casseroling, for less tender.
Here are the 26 best ways to cook beef:
Aitch-Bone (or Silverside)
Piece cut from butt or thigh of a beef animal. It can be bought pickled or fresh. 1.5kg to 2kg (3lb to 4lb). Very little fat, full and meaty; if the pickled, fresh-cut surface is bright pink. Simmer (if pickled), pot-roast (if fresh), roast (if yearling beef).
Good-quality steak cut from the middle portion of the beef carcass. 2 to 4 slices per 500g (1lb). Selvage (edge) fat about 5mm (¼in) thick, creamy-yellow color; specks of fat scattered throughout flesh. Barbecue, grill, fry.
Cut from the shoulder of a beef animal. 2 slices per 500g (1lb). Meat should be red, with fine grain; fat creamy-white, firm, not oily. Grill, fry (yearling beef), otherwise casserole, braise.
Piece cut from the shoulder of a beef animal, sold fresh or pickled. 1.5kg to 2kg (3lb to 4lb). See Bladebone Steak. Pot-roast (if fresh), simmer (if pickled), roast (yearling beef).
Steaks cut from fore or hind end of beef animal 1½ to 2 slices per 500g (1lb). See Bladebone Steak. Braise.
Small, thin pieces of steak cut from hind part of a beef animal. 2 to 4 slices per 500g (1lb). See Barbecue Steak. Fry or grill.
Brisket (corn roll)
Breast portion cut from a beef animal; usually pickled and rolled. 1.5kg to 2kg (3lb to 4lb). The outer surface is moist; not too much fat; when freshly cut, meat is bright red. Simmer.
Cut from the thigh of a beef animal; sold in the piece or as steaks. 1.5kg to 2kg (3lb to 4lb) or 1½ to 2 slices per 500g (1lb). See Bladebone Steak. Fry, barbecue, grill (yearling beef); otherwise braise, casserole, pot-roast (in the piece).
Seen on restaurant menus, is not a term used in butchers’ shops. It can be a thick piece of rump, fillet, boned sirloin or scotch fillet steak, into which pocket is cut; oysters are filled into the pocket. Grill or pan-fry.
Cut from the neck of a beef animal. 1 to 2 slices per 500g (1lb). The flesh is firm, with coarse grain: red color, little fat. Braise, stew.
Cut from the loin or adjacent ribs of a beef animal; may or may not contain bone. 500g (1lb) each. See Barbecue Steak. Grill.
Corner Cut (topside)
Firm, meaty piece cut from the thigh of a beef animal. 1.5kg to 2kg (3lb to 4lb). The flesh is firm with coarse grain: some surrounding fat. Roast or pot-roast.
CrossCut Blade (bone-in or bone out)
Steak cut from the shoulder of a beef animal. 1½ to 2 slices per 500g (1lb). See Bladebone Steak.
Small pieces of steak put through cubing machine: fibers are broken; steak is flattened and made thin. 4 to 6 slices per 500g (1lb). Should be thin for quick cooking; red color. Fry. grill.
Seen on restaurant menus, is not a term used in butchers’ shops. Entrecote is boned-out sirloin steak.
Eye Fillet Steak
A long, thin piece of oval-shaped steak from the inside loin of a beef animal. 4 slices per 500g (1lb). Small round slice of meat; little fat, very tender. Grill or pan-fry.
A small, tender piece of meat generally 1kg to 1.75kg (2lb to 3½lb) Roast.
This steak, situated beneath rump steak, is an extension of eye fillet steak 3 slices per 500g (1lb). Not so small and round as eye fillet but otherwise similar. Grill, barbecue, pan-fry.
Gravy Beef (shin beef)
From fore and the hind leg of a beef animal. It is rich in gelatin. No fat; flesh dark red, with white fibers. Simmer.
Mignon (or Filet Mignon)
Seen on restaurant menus, is not a term used in butchers’ shops. It is a small piece of filet steak trimmed to a round shape.
Any good grilling steak cut thinly or cubed. (See Cube Steak.) 4 to 6 slices per 500g (1lb). Fry. grill. (Thinly cut, cooks quickly.)
New York Cut
Rump Steak with tail end trimmed off. Grill or pan-fry.
From Beef. 750g to 1kg (1½lb to 2lb). Some fat. Stew.
Oyster Blade Steak
Cut from the shoulder of a beef animal. 2 to 3 slices per 500g (1lb). See Bladebone Steak. Grill, fry.
This can vary, according to States. It can be a boned-out sirloin (entrecote) or first three to four cuts from the rump end of sirloin, which contains the full eye fillet; steaks are cut very thick. Creamy-white fat; ample meat; flesh red in color. Grill or pan-fry.
Roast Beef (rolled)
Roll of beef from the middle portion of the carcass; firmly secured with skewers and/or string. A light covering of creamy fat; specks of fat in the lean of flesh: red color. Roast.