Our beef cuts
Ever find yourself confused by all the different cuts of beef available in our stores? Don’t be – we’ve laid them out for you, with all the info you need to know about how to cook them.
Shoulder
The shoulder is one of the most flavoursome cuts of beef, but as a tough cut it does best with slow, moist cooking. It’s also generally sold in chunks for use in stews, or minced.Rib-eye steak
The centre of the rib is called the rib-eye – a steak you might be familiar with that's usually sold boneless. Rib-eye steaks are very tender, have wonderful fat marbling for mouthwatering juicy taste and are matured for a minimum of 28 days. Rib-eyes are delicious grilled in a pan or on the braai.Sirloin steak
Our sirloin steaks are matured for a minimum of 28 days and are best served grilled.
Rump steak
This cut of meat is from a hard-working part of the animal, so not as tender as the rib eye or fillet steak. But it’s still a very juicy and tasty cut, and our 28-days-matured steaks taste delicious. A perfect choice for grilling in a pan or on a braai.
Fillet steak
Beef fillet is a long, deliciously tender cut which doesn't need marinating and shouldn't be cooked for too long. Grilled or braaied, it's either cooked in one long piece or sliced into fillet steaks.Topside
Topside is a piece of leg that has been cut off the bone, and then tied into a roasting joint. It’s taken from the hindquarter and is very lean. If you’re wanting a classic Sunday roast, this is your cut.Shin
Shin is the perfect cut for delicious stews, potjies, or casseroles. It comes from the foreleg, and is sold bone-in. It favours a moist cooking method, to bring out its tender quality and great flavour.
Brisket
Brisket is friendly on the budget, as an economical cut. It’s taken from the forequarter, and is ideal for pot roasting or slow cooking. The results, after a few hours, will be melt-in-your-mouth delicious.