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Know the Cut: A Guide to Beef Cuts and How to Prepare Them

At Clayton’s Organic Beef, we believe in knowing your cuts and cooking them right. Each cut of beef has its own unique texture, flavour, and best cooking methods to bring out its full potential. Let’s dive into some of the finest cuts and how to make the most of them.

Sirloin

A great balance of tenderness and flavour, the sirloin is a versatile cut that works well for both quick cooking and more refined dishes. Located along the back of the cow, just behind the ribs, sirloin offers a hearty and juicy bite.


Best Cooking Methods:

  • Pan-seared – Heat a pan over medium-high heat, add a splash of oil, and sear the steak for about 3-4 minutes per side for medium-rare. Let it rest for a few minutes before serving.
  • Roasted – Season with salt, pepper, and your favourite herbs, then roast in a preheated oven at 180°C (350°F) for 20-25 minutes until cooked to your desired doneness.




Ribeye

Richly marbled and packed with flavour, the ribeye is a favourite for steak lovers who enjoy a juicy, buttery bite. Cut from the rib section, its natural marbling ensures tenderness and full-bodied taste.


Best Cooking Methods:

  • Grilled – Preheat the grill to high, season the steak well, and cook for about 4-5 minutes per side for a perfect medium-rare. Let it rest before serving.
  • Pan-seared – Use a hot skillet with butter or oil, sear each side for 3-4 minutes, then finish in the oven for a more even cook.




Eye Fillet

The most tender and lean cut of beef, known for its delicate texture and subtle flavour. Cut from the loin, this premium steak is ideal for special occasions and refined palates.


Best Cooking Methods:

  • Grilled – Cook over high heat for 3-4 minutes per side to achieve a nice crust while keeping the inside tender and juicy.
  • Pan-seared – Sear in a hot pan with butter, garlic, and fresh herbs, finishing with a quick baste for extra flavour.




Rump

A budget-friendly, lean cut with bold flavour, the rump is perfect for steak lovers who want great taste without breaking the bank. Sourced from the hindquarters, it’s slightly firmer than other premium cuts but still delicious when cooked right.


Best Cooking Methods:

  • Roasted – Season well, place in a roasting tray, and cook at 180°C (350°F) for 40-50 minutes for a medium roast. Slice thinly against the grain for tenderness.
  • Slow-cooked – Braise in a slow cooker with broth, wine, and aromatic vegetables for 6-8 hours until fork-tender.




Chuck

A hardworking cut that’s full of flavour and marbling, chuck becomes melt-in-your-mouth tender when cooked low and slow. Found in the shoulder, chuck is a great option for hearty, comforting meals.


Best Cooking Methods:

  • Braised – Brown the meat in a pot, add liquid (broth, wine, or tomatoes), cover, and simmer for 2-3 hours until tender.
  • Slow-cooked – Cook on low in a slow cooker for 6-8 hours with onions, garlic, and herbs for a deeply flavoured dish.





Brisket

Tough but full of rich beefy flavour, brisket becomes incredibly tender when cooked low and slow. Taken from the lower chest, this cut is a barbecue favourite that’s worth the wait.


Best Cooking Methods:

  • Smoked – Rub with a blend of spices, smoke at 110°C (225°F) for 10-12 hours until fork-tender, and slice against the grain for the best texture.
  • Slow-cooked – Cook in a covered dish with stock and aromatics at 150°C (300°F) for 6-8 hours until beautifully tender.




Ready to Cook?

Now that you know your cuts, it’s time to fire up the grill, pan, or slow cooker and enjoy premium organic beef at its best. Whether you’re after a juicy steak or a slow-cooked masterpiece, Clayton’s Organic Beef has the perfect cut for you.


Find your local stockist here and taste the difference!


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Our Ultimate Guide To Finding The Perfect Beef Cut

By Lauren Branch • February 25, 2021
You’re at your local Clayton’s Organic Beef stockist, wanting to pick a perfect cut of beef to treat your family. You’re looking for a steak that won’t break your budget but is still ­packed with flavour. Until it dawns on you, you have no clue what the difference is between a rib-eye and a flank steak. If you have found yourself in this situation, don’t despair because we are here to help! There are four main sections of beef – the chuck, the rib, the loin and the round. Each section has different cuts, dependant on the locations of the cow’s body, and vary in how to be best cooked. 
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