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Beef Cuts      
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1. Ox Cheek
Normally used by the French, needs to be slow cooked.

2. Neck & Clod
Cheaper cut for dicing and mostly used for mince nowadays.

3. Blade
Great for dicing and mince but also great for braising.

4. Thick Rib
Cheaper cut of meat traditionally but again used for mince these days.

5. Shin
A flavoursome part of the animal that needs to be slow cooked to release the flavours.

6. Forerib
'The mans choice of cut!' Can be barbequed, pan fried, roasted and turned into ribeye.

7. Thin Rib
A very American dish, ideal for slow cooking, barbeque or braising.

8. Brisket
Used in Chinese cooking and often for mincing and barbequing.

9. T-Bone
Some of the best known steaks come from this part of the animal, entrecote, fillet, sirloin....

10. Flank
We remove the middle section to produce flank steaks and the rest is used in minced beef.

11. Rump
Traditionally served on the bone but nowadays served boneless and cut into steaks.

12. Silverside
Slightly tougher than a sirloin but still full of flavour.

13. Thick Flank
Makes a very good lean mince.

14. Leg
Ideal for braising.

15. Topside
Good for stir fries and beef stroganoff.

16. Ox Tail
When braised is full of flavour.
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