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Beef Cuts

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Allow 250-375g (8-12oz) meat on the bone and 125-175g (4-6oz) meat off the bone per person.
Cooking method Cuts
Roast Aitchbone cut, topside, forerib on bone, top rib, back rib, wing or prime rib, fillet, sirloin, top rump, silver side
Casserole/Pot roast Chuck, blade, leg, shin, topside, skirt, brisket, clod, flank, silverside, neck
Grill/Fry/Barbecue Steaks (T-bone, fillet, sirloin, rump, minute, porterhouse), spare rib

© 1991 All rights reserved. Published by Websters International.

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