Topside comes from the inside of the hind leg, between the thick flank and the silverside.
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“ Beef tastes great but did you know its naturally rich in protein and nutrients. ”
Silverside comes from the outside of the rear leg and sits between the knuckle and the topside.
Taken from the hindquarter this is a large, lean, boneless cut of meat with very little marbling of fat and a wide-grained texture. It gets its name from the shiny silvery membrane covering its internal surface.
“Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning.”
Thickflank is a lean cut that is ideal for roasting, or can be thinly sliced to provide an inexpensive frying steak.
The thick flank is a plump, boneless cut with a medium tender, lean, fine grain. To achieve maximum flavour and texture, the thick flank is best seared then roasted.
“Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning.”
Blade steak, sometimes called top blade, is a steak cut from a muscle in the beef chuck primal cut, specifically the top blade muscle.
Blade steaks are made by cutting directly across the top blade muscle, which is actually pretty tender.
“The one negative is there's a seam of connective tissue running through the center of it, which means that every section of steak has a piece of this tough strip of gristle right in the middle”
Chuck tender sometimes also described as a mock tender, scotch tender or petite tender.
The chuck tender is a cut of meat from the beef chuck primal, consisting of the supraspinatus muscle, which is situated forward of the large chuck subprimal known as the shoulder clod.
“The chuck tender is not tender. It's a heavily exercised muscle, which is used for walking around and supporting the weight of a 1,300-pound animal.”
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer.
The Bavette steak is a french name for the Flank steak. Flank is a steak cut that is sourced from the underbelly of the animal, and is generally quite long and flat.
“It is known to be very rich in flavour and relatively loose - almost crumbling - in texture when cooked right.”
It’s often referred to as ‘the butcher’s cut’ as it’s known to be reserved by butchers for their own enjoyment!