At Woodhouse Butchery we are proud of our Beef and will always cater to your requirements with regard to preferred cuts and ageing. We are pleased to offer advice where needed on these matters based on our own tastes. Our Beef is matured in our Dry Ageing Cabinet on the bone for a minimum of 28 days. We can age specific cuts for longer periods if requested. Just let us know what you are thinking and we will advise accordingly.
Cooking beef need not be difficult, every cut of meat has it's virtues; fat content, taste, cooking time and style. Knowing which part to use for different dishes makes all the difference. Use this guide to help decide how to choose the right cuts for your dishes!
Chuck cut is the cut often known as the shoulder, is the cut next to the neck. Although chuck cuts are flavourful, they are not as tender as the loin and the rib cuts and they can become rather tough if not cooked properly. This primal cut has a good deal of connective tissue. that makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderise tough cuts.
The Rib-eye is a classic cut of beef that comes from the fore rib which does quite a little work, just above the ribs! That means the meat is very tender and has a wonderful rich flavour thanks to the marbling of fat. Rib eye steak has recently been voted as the most popular steak. With melting fat and flavoursome meat we can quite understand why.
Côte de Boeuf is a decadent choice for a special occasion. This cut is essentially a thick rib eye steak from the fore rib with the bone still attached, adding depth to the flavour when cooked.
The Sirloin Steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. Like the Rib-eye, you want to make sure you cook this cut of beef long enough for the fat to melt.
T bone steak is one of the most easily-identifiable steaks. The T-Bone Steak is cut from the rump end of the Sirloin and contains a portion of both the sirloin and the fillet separated by a t-shaped bone.
Fillet steak is consistently considered as the most premium, prime cut of beef. Low in fat and extremely tender, fillet steaks are melt in the mouth flavoursome. It comes from the part of the animal that does least work: the lower-mid back!
Rump Steak is a prime cut, full of flavour, but less expensive as it isn’t as tender as sirloin and fillet. Cut into steaks, the flavour of the rump is often preferred over other steaks by many. It’s cut from undoubtedly the most hard-working part of the cow: the bum!
This cut of beef comes from the inner thigh of the cow! It is quite tender and makes an excellent roasting joint.
This is a cut of beef also called flank steak of a cow. Flank steak is sourced from the underbelly of the cow, and is generally quite long and flat. It is known to be very rich in flavour and relatively loose “almost crumbling” in texture when cooked right.
Also known as the shank, tThis is another inexpensive but flavoursome cut. Taken from the lower leg of a steer. The shin is a highly worked muscle that is supported by high levels of connective tissue. This connective tissue is broken down through slow cooking over a low heat and results in a moist, tender meat with rich flavour.
A cut straight from the breast, low in marbling and ideal for pot roasting. Prolonged, slow roasting results in a rich, indulgent meat that just falls from the bone, releasing its flavours in full. A perfect cut for creating warming winter dishes.