Beef Cuts - Irish Beef France

So, what's our secret?

So, what’s our secret? Unlike many countries in Europe, in Ireland our cattle spend most of the year grazing on lush, grassy pastures. But there’s plenty to be said for knowing your way around a steer, as different beef cuts can have wildly differing tastes and textures. So, to make the most of your beef, it pays to consider where the cut has come from and what cooking methods will bring out the best qualities.

The leanest and most tender of all steak cuts. A prime fillet melts in the mouth but remember to cook it super-hot and serve it rare or medium rare. When left to age it becomes ever more complex, deep and flavoursome.

Beef shin comes from the foreshank of the cow and is a cheap and tough cut of meat. Cook it low and slow, a method which will break down the fibres and create a texture perfect for stews, thickening the sauce as it cooks

This is a big fella and perfect for a special occasion, giving you the best of both worlds with flavoursome sirloin on one side and tenderloin on the other. The grill or barbecue is often the place for this cut. Keep an eye on the two sides cooking at slightly different rates.

Silverside is another lean cut from the hind. Not only is silverside economical, but when cooked correctly and with care, it can be the epitome of full bodied, rich flavour. Ideal for pot roasting, but can also be minced to create fantastic burgers.

Sirloin cuts are lean but full of flavour with high protein and low fat content. Versatile for all sorts of dishes from stir fry to kebabs or just served as a steak, the beefier flavour stands up well to flavoured sauces; try with blue cheese for an indulgent treat.