A Guide to Beef Cuts: What to Cook with Each
Understanding the different cuts and which is suited to each cooking method — steak, roast, braise, and more — the complete guide to smart buying and cooking.
Ribeye and Entrecôte: The Premium Cuts
Ribeye and entrecôte are the cuts with the highest marbling — intramuscular fat that delivers richness and juiciness. Both are suited to pan-searing or grilling over high heat. They require no long marinade — simple seasoning with salt and pepper is entirely sufficient.
Shank and Chuck: Cuts for Slow Cooking
Shank (osso buco) and chuck are cuts rich in collagen that slowly breaks down into gelatin during long cooking. They are not suited to quick grilling — but after hours of braising in an aromatic liquid they become tender and deeply flavourful. These are the ideal cuts for a Shabbat stew.
Tenderloin and Sirloin: Lean and Delicate Cuts
Tenderloin is the leanest cut — almost no marbling, which makes it very tender but less rich in flavour. Sirloin sits between tenderloin and ribeye in marbling and taste. Both are suited to quick cooking over medium-high heat. Given their delicacy, avoid overcooking — medium-rare is recommended.
Short Ribs: The Cut That Conquered the World
Short ribs have become one of the most popular cuts in the world. They have large bones, layers of fat and rich meat, and are suited to slow oven roasting, smoking, or grilling over indirect heat. By the end of cooking the meat simply falls from the bone.
This article was written for culinary inspiration and education. BEND&LEVI.