Cheek Blade / Chuck Cube Roll / Ribs STRIPLOIN / SHORTLOIN RUMP SILVERSIDE / TOPSIDE TENDERLOIN SKIRT KNUCKLE BRISKET SHIN PLATE FLANK SHIN OTHER
 
EXPLORE ALL THE DIFFERENT

Cuts of Beef

Click on the different sections of the cow to learn about the different cuts of beef. Find more information, nutrition and recipes on each cut.

Cuts from the

Cheek


Cuts from the

FLANK


Cuts from the

OTHER PARTS


Cheek


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Cheek RECIPES


Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavours a tough cut of meat. The savoury sauce is the bonus. 

Barbacoa is a traditional Mexican beef dish that uses Beef Cheeks which are typically braised or stewed in a liquid. In this version, the beef cheeks are seasoned, smoked and then braised in a flavourful stock until fork-tender.  

For this recipe it is best to braise the beef cheeks and make the mushroom broth one day in advance. 

Blade / Chuck


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Blade / Chuck RECIPES


Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavours a tough cut of meat. The savoury sauce is the bonus. 

Tshoem, which means simply "curry" in Bhutanese, is a wonderful hearty dish for a cold night. 

Serve with Chilean Pebre. 

Cube Roll / Ribs


Chuck Short Ribs are removed from the Chuck and include the ribs, intercostal muscles and a major portion of the muscle overlying the ribs. Slow cooked, beef chuck ribs are both tender and flavoursome. Grilling chuck ribs prior to consumption assists with the caramelisation of marinades and fat.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Cube Roll / Ribs RECIPES


German Beef/Cabbage Soup-is a delicious and quick (30) minute stovetop recipe for a hearty, sweet-and-sour soup 

A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish 

Stew Beef and Rice can easily be made ahead by a day then covered and refrigerated until ready to reheat before serving. 

Striploin / Shortloin


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Striploin / Shortloin RECIPES


  • 2850 ml water
  • 680 g lean beef for soup, cut into 0,5" bite-size pieces (see photo #2. I used 0,5" thick bottom round steak)
  • 1 14.5-ounce can tomatoes, petite diced or crushed
  • 1 8-ounce can tomato sauce
  • 30 ml tomato paste
  • 2 tablepoons beef base or equivalent beef bouillon cubes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 5 ml dried basil leaves
  • 5 ml salt
  • 2,46 ml black pepper
  • 2,46 ml red pepper flakes (more or less, to taste)
  • 1 bay leaf
  • 240 ml carrots, diced (about 3 medium)
  • 240 ml celery diced (2 large stalks)
  • 180 ml (or 170 g) small shell macaroni uncooked
  • 230 g fresh green beans, trimmed and cut into 1" pieces
  • 1 15.5-ounce can light red kidney beans, drained and rinsed
  • 59 ml fresh parsley, snipped
  • Parmesan cheese, fresh shaved or grated
 

A twist of on the traditional caldereta. 

Rump


The Rump is prepared from the Hindquarter and is removed by separating the Rump from the Shortloin. The rump consists of a number of hindquarter muscles. Compared to some of the muscles making up the other hindquarter primal cuts the rump muscles do less work on the animal and are therefore reasonably tender. A boneless cut, the Rump is very flavoursome and well suited to roasting.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Rump RECIPES


  • 500 g of beef (choice of round, sirloin or tenderloin), sliced
  • 0,25-inch thick
  • 59 ml. of calamansi (native lemon) juice
  • 0,25 c. of dark soy sauce
  • freshly-ground pepper
  • 5 ml. of minced garlic
  • 2 large onions, cut into rings
  • 30 ml. of cooking oil
 

Cooking this chunk of meat low and slow will produce an excellent result. 

Cubes of beef stewed in a red wine sauce! Hearty and flavourful, this can be made in a Dutch oven or crock pot. 

Silverside / Topside


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Silverside / Topside RECIPES


A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish 

Stew Beef and Rice can easily be made ahead by a day then covered and refrigerated until ready to reheat before serving. 

Beef Sinigang | 60 MINS

Sour tasting yet very appetizing beef soup dish. 

Tenderloin


The Tenderloin is located in the hindquarter of the animal and does very little work. As a result the tenderloin is very lean and tender, and should be cooked using very hot temperatures to sear and retain moisture. A denuded tenderloin has been trimmed of the silverskin and can be roasted whole.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Tenderloin RECIPES


These deliciously tender Cola Braised Boneless Beef Short Ribs are a very easy slow braised recipe for a fabulous everyday family dinner! Bake in the oven or a crock-pot. 

This savoury, red-hot dumpling starts with authentic ground beef, herbs, spices, and condiments and delivers a fresh, beefy aroma. Keep the ground beef cooking to get a bold flavour. 

Skirt


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Skirt RECIPES


Stew Beef and Rice can easily be made ahead by a day then covered and refrigerated until ready to reheat before serving. 

A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish 

Brisket


Brisket consists of well exercised muscles located in chest and underside regions of the carcass. It is removed from the forequarter between the 1st rib to the 13th rib. This cut is best slow cooked and braised as it contains connective tissue that needs softening. Brisket is flavoursome and is perfect for shredding.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Brisket RECIPES


Shin


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Shin RECIPES


These deliciously tender Cola Braised Boneless Beef Short Ribs are a very easy slow braised recipe for a fabulous everyday family dinner! Bake in the oven or a crock-pot. 

Cooking this chunk of meat low and slow will produce an excellent result. 

This savoury, red-hot dumpling starts with authentic ground beef, herbs, spices, and condiments and delivers a fresh, beefy aroma. Keep the ground beef cooking to get a bold flavour. 

Plate


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Plate RECIPES


German Beef/Cabbage Soup-is a delicious and quick (30) minute stovetop recipe for a hearty, sweet-and-sour soup 

Cubes of beef stewed in a red wine sauce! Hearty and flavourful, this can be made in a Dutch oven or crock pot. 

Ras el Hanout spice rub is a North African spice mix made from up to 50 different spices. 

This savoury, red-hot dumpling starts with authentic ground beef, herbs, spices, and condiments and delivers a fresh, beefy aroma. Keep the ground beef cooking to get a bold flavour. 

Flank


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Knuckle


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Knuckle RECIPES


Cooking this chunk of meat low and slow will produce an excellent result. 

Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavours a tough cut of meat. The savoury sauce is the bonus. 

Ras el Hanout spice rub is a North African spice mix made from up to 50 different spices. 

Other


Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
0g
Fat
0g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Other RECIPES


Broiled Beef rib ("sokalbigui") is also the popular dishes. The recipe is very close to that of barbequed Beef. However the taste is quite different. 

Beef Sinigang | 60 MINS

Sour tasting yet very appetizing beef soup dish. 

Bone in Blade Steak (Y-Bone Steak)


Y-bone steak comes from the shoulder blade and is a very under rated steak. If your on a budget this steak ticks all the boxes, its tasty, its tender and best of all its great price.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.3g
Fat
26g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Bone in Blade Steak (Y-Bone Steak) RECIPES


Siamese version of Laotian Laap or Goy 

German Beef/Cabbage Soup-is a delicious and quick (30) minute stovetop recipe for a hearty, sweet-and-sour soup 

Blade Roast


The Blade roast is a flavoursome cut of meat that is best cooked by moist heat methods such as braising or roasting in liquid. Slow cooking helps to soften the connective tissue located between the muscles of this cut.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.3g
Fat
26g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Blade Roast RECIPES


Melt-in-your-mouth beef dish with a Mexican flare and creamy mash to satisfy the palates of your residents. 

Portuguese boiled dinner. It takes a bit of time, but it's well worth it. Perfect for a cool autumn evening or winter night's supper. 

Barbacoa is a traditional Mexican beef dish that uses Beef Cheeks which are typically braised or stewed in a liquid. In this version, the beef cheeks are seasoned, smoked and then braised in a flavourful stock until fork-tender.  

Boneless Blade Steak


Blade steak is from the shoulder region and is made up of several muscles with layers of fat and connective tissue within them. Blade steak is a versatile cut with a great flavour which can be cooked as is, cut into strips for stir-fries or diced for slow-cooking.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.4g
Fat
22g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Boneless Blade Steak RECIPES


Braised Beef | 170 MINS

 

Serve with Chilean Pebre. 

Oyster Blade Steak


The oyster blade is the muscle that sits below the shoulder blade, bisected by a long line of thin connective tissue. When separated from the shoulder, it's cut into steaks. When cooking oyster blade steak it is important to score or remove the centre gristle to prevent curling when cooking. Cut into thin strips, oyster blade steaks are also suited to stir-fries.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
3.2g
Fat
24g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Chuck


The chuck contains a mix of meat, fat and connective tissue that when braised or stewed is flavoursome and tender.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.1g
Fat
23g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Chuck RECIPES


Opt for beef chuck steak or shin. Great to eat when the weather is chilly. 

Diced Chuck


Chuck Diced is used in casseroles or slow moist cooking methods such as braising. The connective tissue gently melts allowing the meat to become very tender as well as adding to the flavour.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.1g
Fat
23g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Porterhouse (Sirloin Steak Bone-in)


Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
3.4g
Fat
24g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Porterhouse (Sirloin Steak Bone-in) RECIPES


Sirloin Roast


The Striploin is also known as the Sirloin and runs near the spine on the hindquarter of an animal. As a larger portion this cut can produce a tender, flavoursome roast.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
2.5g
Fat
24g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Sirloin Roast RECIPES


  • 500 g of beef (choice of round, sirloin or tenderloin), sliced
  • 0,25-inch thick
  • 59 ml. of calamansi (native lemon) juice
  • 0,25 c. of dark soy sauce
  • freshly-ground pepper
  • 5 ml. of minced garlic
  • 2 large onions, cut into rings
  • 30 ml. of cooking oil
 

T-Bone Steak


The T-bone steak consists of two primals, the Tenderloin and Striploin. Named for its T-shaped bone this steak is best grilled or barbecued.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
5.5g
Fat
23.5g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Rump Steak


Rump steaks are cut from a whole D-Rump and are generally known as 'full face' rump steaks. The fat layer from the rump cap is usually retained. Rump steaks are best grilled or barbequed and offer a strong meaty flavour.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.6g
Fat
20.2g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Rump Steak RECIPES


  • 500 g of beef (choice of round, sirloin or tenderloin), sliced
  • 0,25-inch thick
  • 59 ml. of calamansi (native lemon) juice
  • 0,25 c. of dark soy sauce
  • freshly-ground pepper
  • 5 ml. of minced garlic
  • 2 large onions, cut into rings
  • 30 ml. of cooking oil
 

Rump Roast


Rump roast is a boneless piece of beef, cut from the hindquarter that covers the hip bone. Itís made up of three of the five rump muscles that do little work resulting in a mix of textures and levels of tenderness. Full of flavour, rump roast is succulent and tender when roasted or diced for casseroles.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.3g
Fat
22.5g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Rump Roast RECIPES


Cook a classic ale casserole with chunks of meaty beef 

Portuguese boiled dinner. It takes a bit of time, but it's well worth it. Perfect for a cool autumn evening or winter night's supper. 

Rump Medallion


Beef Rump medallions are cut from the Eye of Rump where the Rostbiff has been trimmed of the 'undercut' muscles and connective tissue and portioned length-ways into logs. Portions cut from these logs are known as Beef Rump medallions. The medallions are perfect for pan-frying, grilling or the barbecue.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.6g
Fat
20.2g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Rump Medallion RECIPES


  • 500 g of beef (choice of round, sirloin or tenderloin), sliced
  • 0,25-inch thick
  • 59 ml. of calamansi (native lemon) juice
  • 0,25 c. of dark soy sauce
  • freshly-ground pepper
  • 5 ml. of minced garlic
  • 2 large onions, cut into rings
  • 30 ml. of cooking oil
 

Tenderloin Steak


Tenderloin Steaks are suited to grilling or pan frying and preferably served medium rare. Centre cut tenderloin portions are taken from the middle section of the tenderloin that consists of one muscle. The butt end of the tenderloin contains two other muscles that are not included when cutting centre cut steaks.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
6.6g
Fat
28.1g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Tenderloin Steak RECIPES


Want to serve a piece of steak that your guests will be talking about for months? 

Eye Fillet - Centre Cut


The eye fillet centre cut is tender and juicy with a delicate flavour. Cut from the centre of one of only two tenderloins, it comes from the muscle that does the least amount of work. With little or no fat or connective tissue, this cut is very lean. It can be oven-roasted, cut into steaks, or sliced into strips for stir-fries.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
1g
Fat
23g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Butt Fillet


The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because itís so lean and tender, it is best suited to fast, hot cooking methods ensure it retains moisture, flavour and tenderness.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
7g
Fat
21g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Outside Skirt


Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
13.7g
Fat
18.7g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Outside Skirt RECIPES


Siamese version of Laotian Laap or Goy 

German Beef/Cabbage Soup-is a delicious and quick (30) minute stovetop recipe for a hearty, sweet-and-sour soup 

This savoury, red-hot dumpling starts with authentic ground beef, herbs, spices, and condiments and delivers a fresh, beefy aroma. Keep the ground beef cooking to get a bold flavour. 

Topside Roast


The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well-used muscle, itís extremely lean with a lot of connective tissue. Topside roast also performs well diced and cooked low and slow in a casserole or braise.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
3.8g
Fat
22.3g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Topside Steak


After removal of the Topside Cap, the Topside is trimmed and then portioned for schnitzels or sandwich steaks. These steaks need to be thin when cooked at high temperatures due to the high connective tissue content. Steaks can be further sliced and diced for stir fry and casseroling respectively.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4g
Fat
22g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Silverside Steak


Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Itís named after the silver wall of connective tissue that sits on the side of the cut, removed before cooking. Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning. The resulting texture melts off the fork. Carve it fat side up, across the grain to ensure maximum tenderness.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
2.3g
Fat
24g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Eye of Round (Girello)


Eye Round is a single muscle that is removed from the Outside and can be used for a small roast or slow, low moist heating methods.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
3g
Fat
22g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Eye of Round (Girello) RECIPES


  • 500 g of beef (choice of round, sirloin or tenderloin), sliced
  • 0,25-inch thick
  • 59 ml. of calamansi (native lemon) juice
  • 0,25 c. of dark soy sauce
  • freshly-ground pepper
  • 5 ml. of minced garlic
  • 2 large onions, cut into rings
  • 30 ml. of cooking oil
 

Cubes of beef stewed in a red wine sauce! Hearty and flavourful, this can be made in a Dutch oven or crock pot. 

Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavours a tough cut of meat. The savoury sauce is the bonus. 

This is a great winter dish, very rich and nourishing. 

Gravy Beef (Boneless Shin)


Beef Shin Meat is derived from the muscles removed from the fore and hind shank bones. Shin meat contains a lot of connective tissue and therefore needs to be cooked using a long, low moist cooking methods.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
13g
Fat
20g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Gravy Beef (Boneless Shin) RECIPES


Beef Sinigang | 60 MINS

Sour tasting yet very appetizing beef soup dish. 

Beef Pho is a soup that can be served with sauce. 

Opt for beef chuck steak or shin. Great to eat when the weather is chilly. 

Osso Bucco (Shin Bone-In)


Shin slices are derived from the shank and can be deboned if required. Osso bucco is usually cut from the Hind Shank due to the consistent circular shape of the bone. Osso bucco cut from the Hind shank is ideally cooked by moist cooking methods such as stewing and braising. The bone can be removed from the shanks to create 'gravy' steaks.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
3g
Fat
21g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Osso Bucco (Shin Bone-In) RECIPES


Beef Sinigang | 60 MINS

Sour tasting yet very appetizing beef soup dish. 

Opt for beef chuck steak or shin. Great to eat when the weather is chilly. 

Rolled Brisket


Filled with flavor, Rolled Brisket is a Beef cut that is preferred by many due to its low price. The cut has a significant amount of fat, which adds to its richness and tenderness. The Rolled Brisket comes from the Brisket (breast) section and is cut from the rear portion of lean meat and fat closest to the plate layers. The breast and rib bones are removed.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
16g
Fat
22g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Rolled Brisket RECIPES


Cook a classic ale casserole with chunks of meaty beef 

Beef Sinigang | 60 MINS

Sour tasting yet very appetizing beef soup dish. 

This Instant Pot Chili recipe combines chunks of tender beef with a smoky chili paste sauce.  

This savoury, red-hot dumpling starts with authentic ground beef, herbs, spices, and condiments and delivers a fresh, beefy aroma. Keep the ground beef cooking to get a bold flavour. 

Round Steak


A round steak is a beef steak from the \"round\", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
2g
Fat
20g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Round Steak RECIPES


This is a great winter dish, very rich and nourishing. 

Serve with Chilean Pebre. 

Knuckle Medallion


Knuckle steaks are also known as 'Round steaks', 'Minute steaks' or 'Medallions'. They are best suited to moist, slow cooking methods however they can be roasted if sealed by pan frying first to prevent them from drying out. Knuckle steaks can also be used for schnitzel.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
5.9g
Fat
20.1g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Knuckle Medallion RECIPES


New York Cut (Striploin Steak Boneless)


Prepared from the Shortloin by removal of the Tenderloin and all bones. Also known as Porterhouse, Sirloin or New York Cut. Excellent for grilling and barbecuing.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
15.5g
Fat
20.6g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

New York Cut (Striploin Steak Boneless) RECIPES


Inside Skirt


Inside skirt found opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry. This cut comes from the short primal plate section right under the rib primal with a higher fat content. Skirt Steak is a thin, flavorful cut that's best when marinated and seared over high heat.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
8.1g
Fat
21.2g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Inside Skirt RECIPES


This savoury, red-hot dumpling starts with authentic ground beef, herbs, spices, and condiments and delivers a fresh, beefy aroma. Keep the ground beef cooking to get a bold flavour. 

German Beef/Cabbage Soup-is a delicious and quick (30) minute stovetop recipe for a hearty, sweet-and-sour soup 

Siamese version of Laotian Laap or Goy 

Chuck Neck Roast


Chuck neck roast is rich in flavor and tender after slow-cooking.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.3g
Fat
26g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Chuck Neck Roast RECIPES


Beef Pot Roast | 120 MINS

 

Point End Brisket


Point End Brisket is part of the brisket closest to the head of the animal. Usually this is sold as 'deckle off', where the connective tissue holding the muscles to the rib cage is removed. Slow cook this cut to render down the fat and connective tissue.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
20.9g
Fat
17.6g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Point End Brisket RECIPES


Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven 

This is a great winter dish, very rich and nourishing. 

A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish 

Navel End Brisket


Navel End Brisket is part of the brisket closest to the navel of the animal. The Navel End Brisket usually contains more fat than the Point End Brisket. Slow cook this cut to render down the fat and connective tissue.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
6.8g
Fat
33.1g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Navel End Brisket RECIPES


This is a great winter dish, very rich and nourishing. 

German Beef/Cabbage Soup-is a delicious and quick (30) minute stovetop recipe for a hearty, sweet-and-sour soup 

This Instant Pot Chili recipe combines chunks of tender beef with a smoky chili paste sauce.  

Bolar Blade


Bolar Blade is prepared from a whole Blade by removal of the Oyster Blade along the natural seam.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4.5g
Fat
22g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Oyster Blade


Oyster Blade Steak is removed from the Bolar Blade by separation along the natural seam. Roasting assists with the breakdown of the connective tissue in this cut.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
10g
Fat
21g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Oyster Blade RECIPES


Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven 

  • 2850 ml water
  • 680 g lean beef for soup, cut into 0,5" bite-size pieces (see photo #2. I used 0,5" thick bottom round steak)
  • 1 14.5-ounce can tomatoes, petite diced or crushed
  • 1 8-ounce can tomato sauce
  • 30 ml tomato paste
  • 2 tablepoons beef base or equivalent beef bouillon cubes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 5 ml dried basil leaves
  • 5 ml salt
  • 2,46 ml black pepper
  • 2,46 ml red pepper flakes (more or less, to taste)
  • 1 bay leaf
  • 240 ml carrots, diced (about 3 medium)
  • 240 ml celery diced (2 large stalks)
  • 180 ml (or 170 g) small shell macaroni uncooked
  • 230 g fresh green beans, trimmed and cut into 1" pieces
  • 1 15.5-ounce can light red kidney beans, drained and rinsed
  • 59 ml fresh parsley, snipped
  • Parmesan cheese, fresh shaved or grated
 

A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish 

Chuck Tender


The chuck tender gets its name from its shape - long and narrow with a pointed tip, similar to a Tenderloinórather than its tenderness. The muscle is very lean and should be slow-cooked rather than roasted or grilled.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
5.3g
Fat
19.5g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Chuck Tender RECIPES


Siamese version of Laotian Laap or Goy 

This is a great winter dish, very rich and nourishing. 

Flank Steak


Taken from the muscle beneath the loin in the abdominal area. The flank steak is incredibly lean, and practically free of connective tissue so very little trimming is required. Flank steaks are incredibly flavoursome and easy to cook. Due to the coarse grain that runs along the length, Flank Steaks are ideal when prepared with rubs & marinades.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
6.2g
Fat
22.1g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Flank Steak RECIPES


Serve with Chilean Pebre. 

Flap Meat


A boneless cut with a hearty texture that's a good source for fajita meat. Marinate and grill or broil.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
6.3g
Fat
22.4g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Flap Meat RECIPES


Rostbiff


The Rostbiff is prepared from the Rump by removal of the Rump Cap along the natural seam. The Rostbiff contains very little subcutaneous fat. The flavours of this cut come to life when roasted.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
1g
Fat
27g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Rostbiff RECIPES


  • 2850 ml water
  • 680 g lean beef for soup, cut into 0,5" bite-size pieces (see photo #2. I used 0,5" thick bottom round steak)
  • 1 14.5-ounce can tomatoes, petite diced or crushed
  • 1 8-ounce can tomato sauce
  • 30 ml tomato paste
  • 2 tablepoons beef base or equivalent beef bouillon cubes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 5 ml dried basil leaves
  • 5 ml salt
  • 2,46 ml black pepper
  • 2,46 ml red pepper flakes (more or less, to taste)
  • 1 bay leaf
  • 240 ml carrots, diced (about 3 medium)
  • 240 ml celery diced (2 large stalks)
  • 180 ml (or 170 g) small shell macaroni uncooked
  • 230 g fresh green beans, trimmed and cut into 1" pieces
  • 1 15.5-ounce can light red kidney beans, drained and rinsed
  • 59 ml fresh parsley, snipped
  • Parmesan cheese, fresh shaved or grated
 

Stew Beef and Rice can easily be made ahead by a day then covered and refrigerated until ready to reheat before serving. 

Opt for beef chuck steak or shin. Great to eat when the weather is chilly. 

Tri Tip


The Tri-tip is a flavoursome triangular and flat shaped cut removed from the Rump. It can be roasted whole or cut into small steaks for grilling or barbecuing.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
11g
Fat
26.1g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Tri Tip RECIPES


Topside


Also known as Beef Inside. The muscles of the Topside are well exercised and therefore are quite lean and contain connective tissue. Best cooking methods for this cut as a whole portion are braising and casseroling.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
3.8g
Fat
22.3g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Topside RECIPES


Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven 

A twist of on the traditional caldereta. 

Outside


Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. Lean and benefits from tenderization.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
5.3g
Fat
22.1g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Outside RECIPES


Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven 

Stew Beef and Rice can easily be made ahead by a day then covered and refrigerated until ready to reheat before serving. 

Outside Flat


The Outside Flat is derived from the Outside after the Eye Round has been removed. It is commonly used for corned beef or cooked using slow moist cooking methods as its dense lean muscle structure means its prone to drying out.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
6.3g
Fat
24.5g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Outside Flat RECIPES


Stew Beef and Rice can easily be made ahead by a day then covered and refrigerated until ready to reheat before serving. 

Cook a classic ale casserole with chunks of meaty beef 

Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven 

Knuckle


The beef Knuckle is derived from the Thick flank by removal of the Knuckle cap. The Eye of Knuckle is the centre muscle that contains less connective tissue than the other thick flank muscles and is well suited to moist slow cook methods.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
5g
Fat
21g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Knuckle RECIPES


Beef Pho is a soup that can be served with sauce. 

Heel Muscle


The heel muscle is seam cut and two tender muscles are removed to use this pavť. A section of coarse grain meat is removed.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
5g
Fat
24g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Heel Muscle RECIPES


Plate Short Ribs


The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs, exhibiting good beef flavour the plate short ribs are good braised or on the grill with your favourite rub.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
17.9g
Fat
17.9g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Plate Short Ribs RECIPES


These deliciously tender Cola Braised Boneless Beef Short Ribs are a very easy slow braised recipe for a fabulous everyday family dinner! Bake in the oven or a crock-pot. 

Beef Sinigang | 60 MINS

Sour tasting yet very appetizing beef soup dish. 

Broiled Beef rib ("sokalbigui") is also the popular dishes. The recipe is very close to that of barbequed Beef. However the taste is quite different. 

German Beef/Cabbage Soup-is a delicious and quick (30) minute stovetop recipe for a hearty, sweet-and-sour soup 

Ribeye (scotch Fillet) Steak


A Rib Eye steak is portioned from an OP Rib and contains a Rib bone. The standing rib muscles are not required to do much work on an animal and therefore are very tender. These steaks are best grilled or barbecued.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
10.4g
Fat
32.5g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Ribeye (scotch Fillet) Steak RECIPES


Ribeye Roll


This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
2.6g
Fat
28.2g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Ribeye Roll RECIPES


Ras el Hanout spice rub is a North African spice mix made from up to 50 different spices. 

Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavours a tough cut of meat. The savoury sauce is the bonus. 

Chuck Ribs (Back Ribs)


Back Ribs are the rib bones after removal of the rib set from the prepared rib. The meat is contained between the ribs and is very flavoursome. Back ribs are best slow cooked or braised to soften the connective tissue that holds the meat to the ribs.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
9.4g
Fat
20g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Chuck Ribs (Back Ribs) RECIPES


Broiled Beef rib ("sokalbigui") is also the popular dishes. The recipe is very close to that of barbequed Beef. However the taste is quite different. 

Beef Sinigang | 60 MINS

Sour tasting yet very appetizing beef soup dish. 

Short Ribs


Short Ribs contain rib bones left after the removal of the Prepared Ribs, Chuck and Brisket from the Forequarter. Beef Short Ribs contain good layers of muscle and fat and are ideally slow cooked initially to soften the connective tissue prior to barbecuing or grilling.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
9.4g
Fat
20g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Short Ribs RECIPES


Broiled Beef rib ("sokalbigui") is also the popular dishes. The recipe is very close to that of barbequed Beef. However the taste is quite different. 

German Beef/Cabbage Soup-is a delicious and quick (30) minute stovetop recipe for a hearty, sweet-and-sour soup 

Tomahawk Steak


Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast. Tender bone-in steak from the Rib with a long bone and marbling that adds flavor. Simply season and grill.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
12.7g
Fat
21.6g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Tomahawk Steak RECIPES


Rib Cutlet - Cowboy Steak


Tender, bone-in steak with a frenched rib presentation that is great for the grill.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
20.4g
Fat
19.5g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Rib Cutlet - Cowboy Steak RECIPES


Cube Roll Roast (Scotch Fillet / Ribeye)


The Cube Roll Roast is also known as the Scotch Fillet or Boneless Rib Eye. It is best cooked as a roast and served medium rare.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
16g
Fat
18g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Cube Roll Roast (Scotch Fillet / Ribeye) RECIPES


Cooking this chunk of meat low and slow will produce an excellent result. 

Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavours a tough cut of meat. The savoury sauce is the bonus. 

Ras el Hanout spice rub is a North African spice mix made from up to 50 different spices. 

Hanger Steak


The Hanger Steak comes from the upper (lumbar) portion of the diaphragm. Not usually known as a tender cut, the Hanger needs to be cooked quickly over a high heat. For maximum tenderness slice against the grain before serving.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
8g
Fat
24g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Hanger Steak RECIPES


Siamese version of Laotian Laap or Goy 

German Beef/Cabbage Soup-is a delicious and quick (30) minute stovetop recipe for a hearty, sweet-and-sour soup 

Serve with Chilean Pebre. 

Cheek


Cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. This cut responds well to moist, slow extended cooking methods. As the collagen breaks down, it produces a tender and flavoursome result. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole.

Cooking Methods

Nutrition Facts:

per 100g

0g
Carbs
4g
Fat
20g
Protein

All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only.

Cheek RECIPES


Melt-in-your-mouth beef dish with a Mexican flare and creamy mash to satisfy the palates of your residents. 

Braised Beef Cheeks (Brasato di Guanciale di Manzo), a slow cooked Italian casserole dish using Barolo wine. This melt-in-the-mouth main course recipe is wonderful served with either potatoes or polenta. 

Barbacoa is a traditional Mexican beef dish that uses Beef Cheeks which are typically braised or stewed in a liquid. In this version, the beef cheeks are seasoned, smoked and then braised in a flavourful stock until fork-tender.  

For this recipe it is best to braise the beef cheeks and make the mushroom broth one day in advance.