There are several cuts of beef, each with its unique texture, flavour, and cooking method.

Here are just some of the most common cuts:

➡️ Ribeye: This cut comes from the rib section and is well-marbled with fat, making it tender, juicy, and flavourful. It’s best cooked on high heat, such as grilling or broiling.

➡️ Sirloin: This cut comes from the top in the back. It doesn’t have much fat, and it has just the right amount of tenderness and flavour.

➡️ T-Bone: This cut comes from the short loin and includes a T-shaped bone with meat on either side. One side is the tenderloin, while the other is the strip steak. It’s best cooked on high heat, such as grilling or broiling.

➡️ Chuck Roast: This cut comes from the shoulder and is a tough cut that requires slow cooking to become tender. It’s often used for pot roasts or stews.

➡️ Flank Steak: This cut comes from the abdominal area and is a lean cut that’s often used for fajitas or stir-fry. It’s best cooked quickly on high heat and sliced thinly against the grain.

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