Successful Cook BEEF (UK CUTS)
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British Prime Cuts
it is important to remember when choosing a cut of beef, that the more the muscle is used, the tougher the cut of beef it will produce. This is why the tenderest cuts of beef always come from the back end of the cow and the toughest are from legs and throat which are in contant use.
- Yellow: Neck and clod
- Brown: Chuck and blade
- Red: Fore Rib
- Pink: Thick rib
- Tan: Thin rib
- Light Blue: Brisket
- Mid Blue: Shin
- Green: Sirloin
- Royal Blue: Flank - Filet Mignon with Red Wine Sauce
- Rump
- Dark Pink: Silverside
- Orange: Topside
- Grey: Thick flank
- Olive Green: Leg