• Ribeye: Cut from the rib section, this is a rich, flavourful, and tender cut. It's marbled with fat, making it perfect for grilling or pan-searing.

• Sirloin: Located near the cow's rear, the sirloin is leaner but still tender. It's great for grilling and can be cut into steaks or roasts.

• Tenderloin (Filet Mignon): The most tender cut, taken from the short loin. It's lean and mild in flavour, best suited for quick cooking methods like grilling or pan-searing.

• Brisket: Cut from the cow's chest; it's a tougher cut with loads of flavour. It's ideal for slow cooking or smoking.

• Chuck: From the shoulder area, chuck is a tougher cut with a lot of connective tissue. It's great for braising, slow cooking, or grinding into mince.

• Flank: A long, flat cut from the cow’s belly, it’s lean and has a strong beefy flavour. Best when marinated and cooked quickly on high heat.

• Shank: Taken from the cow's legs, this is a tough, sinewy cut. It's perfect for slow-cooked dishes like osso buco.

• Round: Cut from the cow's rear leg, it's lean but less tender. Best for roasting, slow cooking, or making jerky.

A guide to beef cuts