Richly flavored and well-marbled, with a tough texture. Steaks from the chuck are best when marinated and then grilled, pan-fried or braised. Thicker cuts like bolar blade or the whole chuck are great for slow cooking methods like roasting.




One of the most flavorsome cuts, with a tougher texture that makes it best suited for slow, moist cooking. Braising (or pot roasting) works well, as does conventional roasting with plenty of basting. 




Skirt and Flank Steaks are favored for their taste rather than their texture, so they should be marinated very extensively before cooking. After doing so, broiling works a treat. They are also popular choices for cutting up, flash-frying and putting in fajitas, tacos and even Chinese stir-fries. 




Ribs themselves should ideally be cooked long and slow: well-seasoned, oiled, wrapped in foil and then placed in an oven or under a grill. Rib Eye Steak, meanwhile, is heavily marbled and perfect for grilling or frying in a small amount of butter and/or oil. 




One of the most utilized sections of the cow. Tenderloin is tender and flavorsome enough to simply grill or pan-fry. It is also the cut of choice for dishes that require lightly cooked or raw, thinly sliced beef like Carpaccio. T-Bone, NY Strip and Porterhouses are also extremely tender. After seasoning and oiling they are well suited to pan-searing (an initial high heat to trap juices, followed by a lower heat). Sirloin Steak itself is full of flavor, but a little tougher: best when broiled or braised for a soft, tender texture.




Whole Rump should be braised, or marinated and then slow-roasted. Rump Steak is great for frying or grilling. The rump also includes Beef Oxtail, a gelatin rich, cheaper cut that makes it very tender when slow cooked and an ideal base for stock, stew or soup. 




Whole Shank and Shank Steak are very well-marbled, making them particularly rich and flavorsome. They are also a little tough, so are best slow cooked with moist methods like broiling to give them a soft, buttery texture.