22 products
Beef Cuts
Beef Cuts covers the slow-cooked and braising joints — ribs, shank, shin and brisket — alongside veal. These are the cuts built around long, low-temperature cooking rather than the grill, and form the counterpart to the Beef Steak Cuts group. Trade kitchens use this group for pot-roasts, stocks and dishes that hold well over a long service, ordering the whole joint or a boned and trimmed version depending on how the cut will be prepared.
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Cuts in this group
| Item | Typical use |
|---|---|
| Beef Ribs | Bone-in — slow-roast, BBQ, braising |
| Beef Shank | Osso buco-style braises, stocks |
| Beef Shin | Slow-braise, stewing, ragu |
| Beef Brisket | Slow-roast, BBQ smoking, pot-roast |
| Veal | Escalopes, roasting joints |
Frequently asked questions
What is Beef Cuts best suited to?
Long, slow cooking — braising, pot-roasting and BBQ smoking rather than quick grilling, which is covered by Steak Cuts.
Is veal listed separately from beef?
Veal is listed within this group as Veal rather than as its own category.
Related categories
Beef Cuts sits within the Beef range alongside Steak Cuts and Parts & Offal.