Cuts from the shin consist of lean meat with a high proportion of connective tissue suitable for slow cooking methods such as stews, casseroles, soups and stocks. The chuck produces a fairly lean cut which is often sold as chuck steak and diced chuck. It is suitable for braising, stewing and used for pie fi llings.
Shin beef is also known as gravy beef and is from both the front and hind legs. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups. Richly flavoured, it has little fat but contains a lot of connective tissue that softens during long, slow cooking.
Beef Shin. Also known as the shank, this is a cut of beef taken from the lower leg of a steer. The shin is a highly worked muscle that is supported by high levels of connective tissue.
Chuck is a cut from the neck bones to under the shoulder of the cow. As with the blade, the chuck is very tasty with a good level of fat and gelatine content. Both cuts are great for slow roasting or diced for braising/stewing. The most suitable cookery method for a whole chuck is slow roasting.
Leg. The leg is similar to shin, so cook it slowly in plenty of liquid.
Go for the chuck
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
Forequarter Cuts: Beef Chuck
Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat. This primal cut has a good deal of connective tissue.
The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
Also Known As Boneless Chuck Filet Steak; Boneless Chuck Slices; Boneless Steak Bottom Chuck; Chuck Filet; Chuck Roll; Delmonico Steak; English Steak; London Broil; Shoulder Steak; Shoulder Steak Half Cut; A low-cost alternative to the Rib Eye Steak.
The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).
(SHIN-bone) The larger of two bones between the knee and ankle. Also called tibia.
The Beef Shin is commonly used in making slow-cooked soups and stews, providing a flavorful cut to enhance and add much flavor to the foods being prepared.
Leg & Shin - Generally sold as stewing steak it is best suited for long, slow cooking to breakdown the high proportion of connective tissues and denser fibres, it also makes for thick sauces and gravy.
Go for the chuck
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm.
Shin of Beef is a bargain cut from the top of the foreleg, that is delicious when cooked very slowly. A favourite ingredient of celebrity chefs it can be braised with wine and vegetables and makes and excellent choice for stew.
Chuck is an inexpensive beef that comes from the muscle between the neck and shoulder blade of the beef cattle. That's why other names for chuck roast include blade pot roast. Roasts and steaks are most popular cuts of chuck.
Also Known As: Center Cut Chuck Roast; Chuck Center Roast; Chuck Pot Roast; Pot Roast. Great, rich flavor perfect for slow and low cooking. Butcher's Note. The cut location is from the center portion of the Chuck Roll so it can be called Chuck Center Roast.
Beef chuck roast—sometimes called a blade roast—is a fatty cut of beef that comes from the area between a cow's neck and shoulder. Chuck roast is an inexpensive and relatively tender roast you can use as a flat-iron steak or as ground beef.
Beef Chuck Roast
Other cuts that are either the same (under a different name) or come from the same area are the chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast, or seven-bone roast. Some butchers also sell the chuck generically labeled as “pot roast.”
A marbled cut of steak
According to Beef It's What's For Dinner, chuck eye is a low-cost alternative to ribeye that's savory and tender. This is because chuck eye is cut off the fifth rib of the cow, and ribeyes come from ribs number six and 12, as noted by Grillin Fools.
What is brisket called in Australia? Brisket is still called 'brisket' here in Australia. Traditionally, a brisket cut refers to beef, but it can now be made from lamb, veal, or even buffalo.
The best cuts of stew meat are lean with a high concentration of collagen-rich connective tissues—such as chuck or shoulder cuts—that also have some fat marbling for flavor. Lean cuts of meat come from parts of the animal that have lots of muscle, like the legs.