Guide to Beef Cuts

It should perhaps be entitled, guide to the beef cuts we produce rather than a comprehensive list of beef.  But that felt a little long winded.  Dexters are a small breed, and our master butcher tailors the cuts he produces accordingly.

Roasting/Topside/Top Rump Joint

All of these joints can be roasted relatively quickly.  Because we hang our meat to improve texture and flavour, we recommend quite hot and really quite quick.  For example, 1kg joint. Roast at 220C for 40 mins, then let it rest for 20 mins.  Don't skip the resting as the joint continues to 'cook' during this period.

Slow Roasting/LMC

Strangely LMC stands for Leg of Mutton, but both joints are for slow roasting.  Take some onions, root veg, rosemary, mustard or red wine, throw it in a casserole pan, and forget about it for the afternoon.

Or you could go Mexican Shredded Beef and make nachos, burritos, enchiladas, quesadillas ...


Brisket is another slow roasting joint so you could do all of the above with it, but the reason it has its own little section is because this is also the cut which you can marinade or brine, or both, for bresaola, pastrami, and the slightly more homegrown corned beef.





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Fillet, Ribeye, Sirloin, Rump Steaks

We're not even going to pretend to tell you how to cook your steak, because we can't agree in our house.  Essentially fillet is the most melt in your mouth cut, then ribeye and sirloin and then rump.  Rump is often said to have the most flavour, then sirloin and ribeye, and finally fillet.  But we happen to think they're all delicious.

Frying Steak, Stir Fry Steak

Thinly cut steaks or strips which fry quickly.  Good for stir fries, sandwiches, topping salads and buddha bowls.

Top Rump, Braising Steak, Stewing Steak/Beef, Shin

Somewhere out there chefs and butchers are rolling their eyes as we lump these cuts together.  They all need slow cooking, but if you want to get technical about it, top rump and braising steak need to be cooked in a covered pot with some liquid where as stewing steak/beef and shin needs to be totally immersed.  Either way think red wine and mustard, or tomatoes and rosemary.  Sometimes we make slow cooked bolognese with these cuts.  Or should it be ragu?  No doubt more eye-rolling from the professionals ...