Types in Beef

Steak The basis of any steak night. Ribeye Well marbled with lots of flavour. Beef tenderloin The most tender cut of beef. Roast beef A large lean cut of beef, served warm or cold. Picanha Rump cap with its fat layer, a Brazilian grill classic. Brisket Brisket is full of connective tissue: the patience job of the barbecue. Burger Made from minced beef, so different safety rules apply than for a whole steak. Côte de boeuf Bone-in rib, thick enough to cook gently. Flank steak Coarse grain and lots of flavour; do not take it past medium.