{"id":96,"date":"2009-10-06T20:11:02","date_gmt":"2009-10-06T19:11:02","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?page_id=96"},"modified":"2016-09-27T12:04:45","modified_gmt":"2016-09-27T11:04:45","slug":"beef-cuts","status":"publish","type":"page","link":"https:\/\/www.jameswhelanbutchers.com\/info\/meat-information\/beef-cuts\/","title":{"rendered":"Beef Cuts"},"content":{"rendered":"<div class=\"column col_3\" style=\"margin-left: 0;\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-97\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/beefcuts.png\" alt=\"beefcuts\" width=\"179\" height=\"464\" srcset=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/beefcuts.png 199w, https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/beefcuts-193x500.png 193w\" sizes=\"(max-width: 179px) 100vw, 179px\" \/><\/div>\n<div class=\"column col_8 cutsDescr\">\n<h3>Fillet Steak<\/h3>\n<p>This comes in various guises.<\/p>\n<ul>\n<li>Cut across into neat thick (2.5cm \/ 1 inch) slices, it becomes <strong>tournedos<\/strong>.<\/li>\n<li>A neat piece for 2-3 people, weighing perhaps 225g \/ 8 oz cut from the thick end (but with all the coarser meat trimmed from it), can be grilled, spitted or roasted as a <strong>chateaubriand<\/strong>.<\/li>\n<li><strong>Medallions<\/strong> are thin neat slices cut across the fillet.<\/li>\n<\/ul>\n<h3>Sirloin Steak<\/h3>\n<p>The name sirloin covers steak from the upper side of the true sirloin, wing rib and fore rib.<\/p>\n<ul>\n<li>The French <strong>entrecte<\/strong> means only the true tender sirloin, which is cut in individual steaks or as T-bone steaks (on the rib, with the sirloin on one side of the T and the fillet or under cut on the other).<\/li>\n<li>French <strong>cte de boeuf <\/strong>or our rib of beef are thick steaks on the rib bone, from the slightly less tender wing rib or fore rib.<\/li>\n<li><strong>Porterhouse<\/strong> is a double-sized T bone or double sized wing rib.<\/li>\n<\/ul>\n<h3>Beef for Roasting<\/h3>\n<p>Sirloin, fore rib, fillet<\/p>\n<h3>Beef for Pot Roasting<\/h3>\n<p>Topside, silverside, brisket, thick flank.<\/p>\n<h3>Beef for Stewing and Braising<\/h3>\n<p>Chuck, shin, brisket, flank, neck, topside, silverside.<\/p>\n<p><em>These cuts are also suitable for salting and boiling.<\/em><\/p>\n<h3>Beef for Grilling and Frying:<\/h3>\n<p>Fillet, rump and sirloin. But the names for steaks can be confusing: Rump steaks: (rumsteck in French): these are thick (about 2 cm \/ 3\/4 inch) slices cur across the grain of the rumps, and then, if for individual servings, cut into smaller, neater pieces.<\/p>\n<h3>Beef for Pies<\/h3>\n<p>Chuck, brisket, thick flank, shin (foreleg), shin or leg (hind leg).<\/p>\n<\/div>\n<h2>Some Popular Beef Cuts<\/h2>\n<div id=\"attachment_675\" style=\"width: 160px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6107\"><img aria-describedby=\"caption-attachment-675\" decoding=\"async\" loading=\"lazy\" class=\"size-thumbnail wp-image-675 \" title=\"Tenderloin Roast\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/tenderloinRoast_jpg-150x150.jpg\" alt=\"Tenderloin Roast\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-675\" class=\"wp-caption-text\">Tenderloin Roast<\/p><\/div>\n<div id=\"attachment_676\" style=\"width: 160px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6106\"><img aria-describedby=\"caption-attachment-676\" decoding=\"async\" loading=\"lazy\" class=\"size-thumbnail wp-image-676\" title=\"Rib Eye Roast\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/RibEyeRoast_jpg-150x150.jpg\" alt=\"Rib Eye Roast\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-676\" class=\"wp-caption-text\">Rib Eye Roast<\/p><\/div>\n<div id=\"attachment_677\" style=\"width: 160px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6109\"><img aria-describedby=\"caption-attachment-677\" decoding=\"async\" loading=\"lazy\" class=\"size-thumbnail wp-image-677\" title=\"Dry Aged Angus Striploin Roast\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/Dry-Aged-Angus-Roast2-150x150.jpg\" alt=\"Dry Aged Angus Striploin Roast\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-677\" class=\"wp-caption-text\">Dry Aged Angus Striploin Roast<\/p><\/div>\n<div id=\"attachment_678\" style=\"width: 160px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6116\"><img aria-describedby=\"caption-attachment-678\" decoding=\"async\" loading=\"lazy\" class=\"size-thumbnail wp-image-678\" title=\"Boneless Sirloin Steak\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2009\/10\/bonelessSirloinSteak-150x150.jpg\" alt=\"Boneless Sirloin Steak\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-678\" class=\"wp-caption-text\">Boneless Sirloin Steak<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>With our quality Angus Beef you can be certain that what ever cut you chose it will be delicious every time. Our quick guide to the various beef cuts available will help you to select the right meat, for any occasion and every dish  &#8211; and every budget too! <\/p>\n","protected":false},"author":1,"featured_media":0,"parent":93,"menu_order":1,"comment_status":"open","ping_status":"open","template":"","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"Beef Cuts - James Whelan Butchers Ireland - With our quality Angus Beef you can be certain that what ever cut you chose it will be delicious every time. 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