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Scotch fillet steak, also known as ribeye steak, is a cut of beef that comes from the rib section of the animal. It is a popular cut of steak due to its rich, beefy flavor and marbling, which makes it tender and juicy when cooked properly.
Silverside roast is a cut of beef that comes from the hindquarter of the animal, specifically the hind leg. It is a lean cut of meat that is popular for roasting and is often used for making corned beef.
Eye fillet steak, also known as tenderloin steak or filet mignon, is a cut of beef that comes from the loin section of the animal. It is one of the most prized cuts of steak due to its tenderness, mild flavor, and relative lack of fat marbling.
Minute steak is a thinly sliced cut of beef that is typically taken from the round or the sirloin. It is called “minute steak” because it is a thin cut that cooks quickly, often in just a minute or two on each side.
Traditionally, osso bucco is made with veal shanks, but it is also possible to make it with beef shanks. The beef shanks are cut in a similar way to the veal shanks and have a similar marrow-filled bone in the center. However, beef shanks are generally larger and have more connective tissue, so they require a longer cooking time to become tender.
Round steak is a cut of beef that comes from the hindquarters of the animal, specifically from the round primal cut. It is a lean, flavorful but less tender cut of meat that is best cooked using moist heat methods or by mechanical tenderization to break down the connective tissue and make the meat more tender.
Gravy beef is a cut of beef that comes from the tougher, more muscular parts of the animal, such as the shoulder or hindquarters. It is a relatively inexpensive cut that is typically used for slow cooking, such as in stews, soups, and casseroles.
Oyster blade steak is a cut of beef that comes from the shoulder blade of the animal, specifically from the blade roast. It is a flavorful and relatively tender cut of meat that is often used for grilling, broiling, or pan-frying.
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