Shank. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow's forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores.
Tenderloin Steak
The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut.
According to The Spruce Eats, round steaks tend to have the least fat marbling, making them very tough and less flavorful than steaks coming from other parts of the cow. Because this cut is 100% muscle, round steaks cannot be cooked quickly with high heat like their fattier counterparts.
Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Learn more about this beef cut here.
The most tender cuts of steak come from the rib and loin areas of the animal. These cuts include the ribeye, tenderloin, and sirloin. These cuts are known for their tenderness because they come from muscles that do not get a lot of exercise, which makes the meat more tender.
Beef. Naturally, the toughest parts of beef are found around the legs: The shanks, the rounds, the shoulders, the brisket, and the neck. Round or Heel of Round is another incredibly tough cut of beef, which is why it usually gets made into ground beef with a sampling of other tougher muscle cuts and trimmings.
The best cuts of beef for roasting are the eye fillet, rib eye (on the bone or boneless fillet), sirloin or rump. When choosing your beef cut in store, look out for: A moderate covering of fat on cuts such as sirloin or rump – which will add delicious flavour and prevent the meat from drying out during cooking.
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks.
The Flat Iron steak comes from the chuck subprimal of the animal, and is the second most tender cut after the tenderloin. It's often considered to be an ultra-tender alternative to the ribeye.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
"Ribeye is one of the worst steaks to order," says Lisa Young, PhD, RDN, author of Finally Full, Finally Slim. "It is marbled with fat and full of saturated fat as well. This type of fat is unhealthy for the heart as it can raise your LDL 'unhealthy' cholesterol and can clog arteries."
What are the top five best cuts of steak? Japanese Kobe beef, Japanese Wagyu beef, American Wagyu beef, filet mignon, and beef tenderloin are some of the best steaks in the world based on overall quality. These cuts tend to be on the higher end of the price spectrum, too, because of their coveted textures and quality.
Tough cuts of meat, like chuck roast, brisket, hanger steak, and flank steak, aren't just cheaper than their leaner counterparts — when cooked just right, they deliver even more flavor.
The tenderloin is home to the most expensive steak cuts you can find—like the filet mignon. This perfectly round, tender medallion of beef is prized for its soft and tender texture.
Beef tenderloin is a great choice for your Christmas dinner because it's relatively easy to prepare. It also cooks quickly, has a nice presentation, and has no bones or fat to deal with. If you buy a beef tenderloin that is untrimmed, you're going to have some work to do.
Topside and Silverside
Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.
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.
What is Wagyu beef? Wagyu beef originates from Japan and is considered by many the best beef on the planet. With the name meaning “Japanese Cow” (wa = Japanese, gyu = cow), it can be found in four different types of Japanese cattle.
Ribeye steak is often referred to as the king of steaks, and for good reason. This cut of meat is renowned for its rich, beefy flavor and tender, juicy texture.
Beef brisket is one of the most flavorful cuts of meat, although it is tough and needs to be cooked in just the right way. It's also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection.