Beef cuts
The list below shows the cuts that we usually have available. If you would like to know more about a certain cut of beef, or what might work best for what you want to cook, then do ask.
We take great care to make sure that your Native Beef is the best beef you have ever tasted. We won't tell you how to cook it (there's a world of cook books and the internet for that!) but we would offer some advice on preparation:
We take great care to make sure that your Native Beef is the best beef you have ever tasted. We won't tell you how to cook it (there's a world of cook books and the internet for that!) but we would offer some advice on preparation:
Two general bits of advice
- Remove your beef from its vacuum pack and allow it to come up towards room temperature before cooking. This will allow the fibres that have contracted in the pack and the fridge to relax, and will lead to a more tender piece of meat on the plate.
- When carving or cutting beef: cut across the grain not along it. This will give you a better texture.
Native Beef standard cuts
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More about cuts and cutting methods
There is more than one way to cut beef, and traditional methods vary from country to country. Traditional English cuts include the prime steaks (fillet, sirloin, rib and rump), roasting joints, as well as brisket, shin and other diced forequarter cuts for stewing. These are all cuts we would not be without! But we also use a method called seam cutting, and other techniques from around the world, which allow us to cut a greater variety of steaks.
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There is a bit more information about some of the steaks you may be less familiar with below.
- Centre cut steak - This cut should be cooked no more than medium for best results. From the thick flank area, this is a full flavoured cut.
- Denver steak - This cut is well marbled, succulent and flavoursome. It is popular in the US as a steak that is tasty and value for money.
- Flat Iron steak – This cut is from the feather blade (just behind the shoulder). Carefully cut, it is a succulent steak in the shape of an old fashioned iron. This is a staple of the North American restaurant menu and is excellent for marinating.
- Blade – This is from the same part of the animal as the Flat Iron Steak, but has a piece of connective tissue running through it. It is an economical piece of beef with loads of flavour. It braises well. It also tastes great grilled or fried, but cut around the chewy part and cook to no more than medium.
