At some point in our lives, we have visited an Australian butchers store and immediately we are bombarded with a variety of choice between one cut of beef from another. The price becomes our compass to indicate to us if we made a wise choice, including if the meat we chose will satisfy our hunger.
It is no secret that the finer cuts of meat cost a lot more, but the price tag is not the only way for you to know if you will be receiving your dream dinner before sitting down at the table. We have compiled a list of the different cuts of pure beef you are likely to come across in a butcher;
- Bonanza Cut
Traditionally, the Bonanza cut is mixed with the spare cuts to be grounded. It is a quarter-moon shape cut that is left on the ribs after the flank steak has been cut out, and it competes with the filet mignon for juiciness, marbling and tenderness. Despite its small size, chefs are always on the lookout for it as it is a massive addition to the high-end cuts.
- Filet Mignon
The filet mignon is the cut of beef that others aspire to match because of its richness and perfection in both tenderness and presentation. It is a snake-shaped cut of meat running along both sides of the spine and is cut from the smaller end of the tenderloin. When it is cut correctly, it is not more than 500 grams per animal.
However, as it is taken from a non-moving part of the animal, it is not a flavourful cut on its own. If its preparation is enhanced, it will generally compensate for that.
- Oyster Steak
Known as the spider steak in Australia, the oyster steak is a new craft cut found on inside of a cows hip on both sides. It is a small, semi-circular cut that with a net of fat running through the muscles and is prepared effortlessly with a quick pan sear.
- Prime Rib
A prime rib is one half of the rib portion of a cow, and it is cut from the “prime” area found along the ribcage from the 6th to the 12th rib. The tougher meat left from the 1st to the 5th ribs is best served in dishes such as the pot roast.
Your butcher will trim the ribs of the fatting, leaving the bones exposed and clean, allowing for it to be roasted whole and sliced into thick pieces when serving.
- New York Strip
The New York strip is cut from the short loin of the cow. It is a particularly tender cut of meat that does not include any bones as compared to its neighbouring cut, the T-bone. This type of cut has a think layer of fat that runs along one long edge of the cut, including fine marbling throughout.
- Merlot Cut
A merlot cut is found in the heel of a cow, between the shank and the bottom round. This cut is identical in shape and size to the flank steak with the difference being that is has a finer grain and is more tender. Though it is the most affordable as compared to other similar cuts of tender beef, you can not find it in grocery stores. It is located at speciality butchers and on restaurant menus.