RANGES OF ANGUS CUTS
AND THEIR PREPARATION

RANGES OF ANGUS CUTS
AND THEIR PREPARATION

In order to enjoy some good, delicious and aromatic beef dishes, we first need to know the ranges of Angus cuts we use and some basic rules for their preparation.

 

 

TOPSIDE

USUAL NAME: Topside

DESCRIPTION: It represents the cut of the beef round that includes the anatomical part formed by the inner thigh muscle. As a muscle that is very used while walking, the topside does not have so much intramuscular fat, and the texture of the muscle fibre is thicker, but with a very pronounced taste. Depending on the cutting mode, we can get well-calibrated parts with various destinations. For example, the middle part of the topside is very good for schnitzel and the sides of the topside are cut into goulash cubes. To make the most of the taste and quality of this cut, it is recommended to cook it by boiling, stewing or oven roasting.

COOKING METHOD: recommended for schnitzel, goulash, beef stew or oven dishes.

BEEF TOPSIDE PRICE: you can purchase angus topside online from HERE or from HERE.

 

 

KNUCKLE

USUAL NAME: Topside

DESCRIPTION: It is the cut of the beef round that includes the anatomical part of the femoral biceps. The “nut”-like appearance comes from the round shape of the cut. The beef is lean and tender. Knuckle isn’t very much used while walking. Thus, it is one of the most tender cuts from the round. The muscle fibre is thinner, with quite enough fat insertions, offering a special taste and juiciness.

COOKING METHOD: recommended for soup, goulash.

BEEF KNUCKLE PRICE: you can purchase angus knuckle online from HERE or from HERE.

 

 

EYE OF ROUND

USUAL NAME: Topside

DESCRIPTION: It is the fat-free cut of the beef round that comes from the outer thigh, with skeletal muscle fibre. This muscle is very much used while walking, so it is less tender. It is similar in shape to the tenderloin.

COOKING METHOD: recommended for different types of roasts.

BEEF EYE OF ROUND PRICE: you can purchase angus eye of round online from HERE.

 

 

SILVERSIDE

USUAL NAME: Silverside

DESCRIPTION: It is a cut of the beef round, leaner than the topside, coming from the same part as the bottom round steak. Although the silverside and the eye of round have different types of muscle fibres, you can cook them in the same time and mode in order to see the difference of taste and texture. Or you can prepare two different dishes.

COOKING METHOD: recommended for stews and oven roasts.

BEEF SILVERSIDE PRICE: you can purchase angus silverside online from HERE or from HERE.

 

 

OSSO BUCCO

USUAL NAME: Osso bucco

DESCRIPTION: It is a lower cut of the beef round, more specifically from the calf area. The pieces are sliced and contain bone, as well. Thanks to the tubular bone that contains marrow, by cooking the beef offers an intense taste, much different from the taste of all other pieces. The taste is not necessarily one of beef, as much as one of marrow. The texture of the fiber is very dense, with a low-fat content.

COOKING METHOD: oven roasting, stewing

BEEF OSSO BUCCO PRICE: you can purchase angus osso bucco online from HERE or from HERE.

 

 

RUMP

USUAL NAME: Rump

DESCRIPTION: Coulotte steak is the most important piece in the round of beef, finely textured and highly-marbled. It is known as an excellent steak, with tenderness similar to tri-tip steak, but with a more intense flavour. It comes from the area between the loin and thigh.

COOKING METHOD: recommended for grill, pan, oven.

BEEF RUMP PRICE: you can purchase angus rump online from HERE, HERE or from HERE.

 

 

T-BONE

USUAL NAMES: T-Bone steak, Porterhouse, Fiorentina

DESCRIPTION: It is one of the most popular steaks and comes from the part of the spine called „short loin”. The T-bone includes a T-shaped bone that has meat on both sides. On one side there is the tenderloin muscle, and on the other the strip. It has a high degree of marbling, tenderness and taste.

COOKING METHOD: recommended for grill, pan, oven.

T-BONE PRICE: you can purchase angus T-bone online from HERE or from HERE.

 

 

BONE-IN-RIB-EYE

USUAL NAMES: Bone-in Rib-eye, Costata, Cote de Boef

DESCRIPTION: With an intense marbling, this cut is one of the most tender steaks, offering a high degree of marbling and a thick fat coat. Bone in Rib Eye is a steak made of the ribbed part of the spine. The ribbed part including the rib-eye starts from the 6th rib all the way to the 13th rib. The rib eye including the bone offers by cooking different taste sensations, with small differences of tenderness.

COOKING METHOD: recommended for grill, pan, oven.

BONE-IN-RIB-EYE-PRICE: you can purchase angus bone in rib eye online from HERE or from HERE.

 

 

RIB-EYE

USUAL NAME: Rib-eye

DESCRIPTION: The rib-eye is one of the most tender, juicy and flavourful beef cuts. You can find it within the ribs of the animal, so the muscle is only a little used while moving and the tenderness degree is high.

COOKING METHOD: recommended for grill, pan, oven.

BONE-IN-RIB-EYE-PRICE: you can purchase angus bone-in-rib-eye online from HERE or from HERE.

 

 

TENDERLOIN

USUAL NAME: Tenderloin, Fillet

DESCRIPTION: The tenderloin is the most tender cut of all the carcass, lacking in fat but still juicy, with a fine, buttery texture. The tenderness of this cut is due to the fact that it is a muscle that is very little in motion. It comes from the part of the spine also known as „short loin”, situated near the spine and shaped like a fish.

COOKING METHOD: recommended for grill, pan, oven.

BONE-IN-RIB-EYE-PRICE: you can purchase angus bone-in-rib-eye online from HERE.

 

 

GROUND BEEF FOR BURGERS

USUAL NAME: Trimmings

DESCRIPTION: The trimmings are the debris of meat and fat that fall from the slicing of the main parts. They can have a flesh/fat proportion either 80/20 or 90/10, depending on the destination. Our trimmings come from a mix of neck, withers, chest and back. It is worth mentioning that this category does not refer to scrap, but to the percentage parts of each piece.

COOKING METHOD: recommended for oven, grill and stewing

ANGUS BURGER PRICE: you can purchase angus bone-in-rib-eye online from HERE or from HERE.