More about cuts
Learn more about cuts of beef
We like to use the whole animal. In our farm shop you can buy both a beef fillet and tallow or why not marrow bones to cook stock.
Many slightly less common cuts are great to prepare if you have a little more time for preparation. For example, Flat iron steak and Flap steak.
Here you can download the cut chart from Swedish meat association.
Cuts and what they are suitable for
Brisket
At the front of the brisket is the brisket tip, a dark flavorful piece of beef. The brisket tip is ideal for slow cooking. The meat becomes so soft that it can be cut in half with a spoon and left in the pot you get a rich broth.
The brisket can be used for pulled beef or for a BBQ brisket. The brisket has a long cooking time of 2-15 hours.
Rib eye
Rib eye is like the steak, it is both flavorful and tender, but has a deeper flavor and more interspersed fat (10%) and a continuous tendon that runs through each slice.
The marbled fat makes it particularly suitable for grilling.
It is best to salt the meat slices about 15 minutes in advance. A slice of 1 1/2 cm should be fried for 2-3 minutes per side on a little below the hottest position of the plate. Salt and white or black pepper are common seasonings, but also garlic, herbs such as thyme and rosemary.
Flank steak
Flank steak is a cut of meat that has become more popular in recent years. Much because it’s nice to grill.
With a fat content of 5% and is slightly resistant and hard.
Flank steak is oblong in shape, which makes it easy to get the meat evenly cooked, in both pan and grill. Feel free to marinate in a mild marinade for a couple of days. Whole it is grilled for about 8 minutes on each side, sliced about 3 minutes.
Flat iron steak
The detail is called part of the top blade or shoulder and is also commonly called hoobo steak in Sweden. An elongated and narrow detail that sits on the animal’s shoulder blades.
You can braise the whole piece, or you can divide the piece along the tendon. Then you get two oblong pieces, 3-4 centimeters thick that can be grilled or pan-fried and served with a good sauce or a herb butter.
Beef knuckle
It is a large round part from the back and belly of the animal. Just after the roast beef but before the oxtail. And a more educational name would be thigh steak.
A beef knuckle is excellent to cook as a pot roast in moist heat for a long time, about 1 hour per kilo. But it can also be cooked in dry heat as it is in the oven, but then at a low temperature.
Chuck steak
Chuck steak or roll is suitable for those who like hearty slow cooks with deep flavors, it is really the right choice. It is a tough and flavorful meat that needs time to become tender.
The huck steak are versatile but need time. The meat goes well with stews such as the swedish beef stew, kalops and Boeuf bourguignon. The chuck roll can also be ground to make ground chuck burgers.
Inner thigh
The inner thigh is the inside of the thigh. It’s actually two muscles that are tightly connected. And the fibres go in the same direction, so you can cut whole slices without them falling apart.
The inner thigh is very lean, with a fat content of 2-3%.
The meat can be cooked as a whole roast, diced and shredded and flash-fried or turned into sauté. It’s also perfect as a minute steak, stroganoff, or sailor steak.
Flap steak
Flap steak sits after the flank steak of the animal. It has slightly coarser fibres than flank steak. The swedish name is kållap wwhich comes from the English “collop” which means slice of meat.
The evenly thick shape makes the part easy to grill whole in pieces. Grill or fry it on high heat for 1-2 minutes per side, then move to indirect heat or oven.
Butchers steak
The butchers steak is a detail is located between the animal’s lungs. It is a muscle that holds together a number of internal organs and it has relatively coarse fibers with a strong, tasty and slightly sweet taste.
The butchers steak is excellent for grilling or frying as a whole. Thanks to its characteristic taste, usually only salt and pepper are needed as seasoning.
Shoulder clod
The shoulder includes the upper part of the front leg and a piece of the rib cage. The cut of shoulder clod or shoulder is boneless meat from this area.
The meat has a fat content of around 4% and is therefore quite lean. It is short-fibre and rich in connective tissue.
Long cooking times on low heat apply to the shoulder and pith pipe. Browning the meat and then simmering it with a little liquid – i.e. braising – is an ideal method, which produces dark flavorful stews, such as beef stew or red wine stew.
Fillet of beef
Beef tenderloin is one of the few pieces that hardly requires a description. It’s the only muscle on the inside of the animal’s skeleton, so that’s probably why it’s so tender and tasty! The mild and round meat taste does not require any complicated seasonings.
Beef tenderloin can be cooked whole, in thick or thin slices, strips or in cubes. It can even be scraped into steak tartare. The most common is probably that you fry it in fairly thick slices, then you get both a delicate frying surface and a tender and juicy interior.
Oxtail
The oxtail is flavorful with fine marbling and coarse fibers. It is rich in marrow and is mainly used in soups, broths and stews.
Traditionally, oxtail is simmered for soups and stews. The oxtail is also excellent for cooking rich and tasty stock. Traditionally, they build on the deep taste with quite a few flavor additions such as onion, carrot and red wine.
Rump steak
Rump steak or Picanha as it is also called in south america has a coat that sits on the top of the roast beef. The top of the roast beef is not a fat coat like on the steak but a thin muscle that lies on top of the roast beef. The rump steak is separated from the roast beef by a film and is one of the most tender details of the roast beef.
The rump steak is great for grilling. In addition to grilling with a fat coat, it is also excellent to make a stew or to fry the meat in a hot pan to the desired internal temperature.
Roasted
Roast is a cut that comes from the smaller and more tender muscle part of the roast beef on the beef. It is cooked in the same way as beef tenderloin.
Sliced roasted can be grilled as medallions or pan-fried. Whole pieces can be pan-fried under a piece of aluminum foil or grilled on an outdoor grill. It can also be browned in a pan and then roasted in the oven.
Roast beef
The roast beef is characterized by high quality and is considered one of the most valuable details when cutting beef. Roast beef is often cooked as a whole piece, but can also be cut into slices before cooking.
Roast beef can be cooked whole, in slices and in strips. These can be quick-fried or used in not too slow-cooked pots. Warm roast beef is served in 1/2 cm thick slices with sauces that are preferably flavored with red wine and with boiled vegetables. Cold roast beef is served in thinner slices as a spread or on a buffet.
Sirloin steak
We cut sirloin steak with a coat for a juicier cooking. The steak row combines the best qualities that beef can have, as it is both tender and flavorful.
Sirloin steak in pieces is excellent for cooking in the oven, while steak in slices is best for frying in a pan. Slices of steak are also fine to grill. Do not cook for too long, otherwise the meat will lose both taste and juiciness.
Shortribs
Rib steak or short ribs in English is a tasty and exciting detail that is excellent for grilling.
Shortribs can be simmered in stew (pot roast) on the stove or in the oven until the meat detaches from the bone. They can also be grilled, but it requires a long time over low heat. Leave the connective tissue and fat in place as it adds flavor and makes the meat tender.
Skirt steak
A thin thin muscle is a thin muscle below the ribs. It can be divided into inner and outer brisket and cooked much like flank steak.
Tallow
The tallow is the fat of cattle and is excellent to digest and use in cooking. The tallow is naturally composed of a high percentage of saturated fat, which makes it well suited for cooking at high temperatures such as frying or deep-frying.
To be able to use the tallow for frying, you first need to melt it. First, cut off any connective tissue or streaks of flesh that may remain on the fat, then cut it into cubes that are allowed to melt in a thick-bottomed pot over low heat or in a hot water bath.
Outer thigh
The outer thigh is a long and coarse muscle that sits on the outside of the hind legs of the bovine. This detail is rich in connective tissue, is quite coarse but has a low fat content. Therefore, the outer thigh is best cooked in a pot or oven.
The outer thigh is harder than the inner thigh and requires long cooking in moist heat to become tender. It can be used with advantage for a traditional beef roast. The outer thigh is best suited as smaller pieces in a pot.