Beef Fresh Cuts

Beef Tongue
It is the tongue of a cow; quite high in fat; considered a delicacy in several countries. Often seasoned with onions and other spices. Can be cooked in a variety of ways.

Beef Ossobucco
It is the hallowed bone referring to the marrow filled shin bone of the cow. Traditionally this Milanese recipe was made using veal. Ossobucco is available at prime shops

Oxtail
It is the tail of an ox; usually able to be slow cooked for stew. Best cooked in a pressure cooker; often cooked in oxtail soup. An oxtail typically weighs 2 to 4 lbs

Beef Tripe
Tripe is a form of edible lining from the stomach of a cow. Made from the muscle wall of the first three chambers of a cow’s stomach.

Beef Kidney
It is the kidney of a cow; may be tough initially but can soften over slow cooking. Beef Kidney can be prepared in various ways in different countries.

Beef Liver
The liver of a cow; can be cooked in a variety of ways including baking, boiling, frying or even eaten raw. A slice of beef liver supplies protein.

Beef Fillet
Cut from the tenderloin of a cow; is the muscle near the kidney. It sits beneath the rib next to the backbone.

Beef Topside
It is a large lean cut of beef: 3 boneless joints. The most tenderised, it can be cut into thin strips and stir fried.

Beef Chops
They are cut perpendicularly to the spine, containing a rib that can be grilled, braid, breaded, broiled, fried or baked.

Beef Silverside
It is the hind quarter of the cow, just above the leg cut. It gets its name because of the "silverwall" on the side of the cut.

Beef Strip Loin
This is the type of cut that states from the short loin. Due to the muscles in this area doing little work, the meat is very tender.

Beef T Bone Steak
A short loin cut, it is a T shaped bone with meat on both sides; similar to a tenderloin. It is considered the highest quality.

Beef Cubes
Beef cut into small squares