Australian Beef

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Great Idea

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Great Idea

NVestibulum rutum, mi nec elementum vehicula, eros quam gravida nisl, id fringilla neque ante.

Great Idea

NVestibulum rutum, mi nec elementum vehicula, eros quam gravida nisl, id fringilla neque ante.

The Primal Cut of Meet

chuck

Chuck

The chuck is a thick, soft and juicy meat. It is popularly used in various stews, such as stewing in stock to make it soft, or in various baked dishes, such as marinating with sauces, wine, adding fried onions and carrots and baking it, or eating it with various hot pot dishes, such as shabu, sukiyaki, etc. The distinctive feature of the chuck is that it has collagen that dissolves quickly and has membranes, so it should not be cooked over high heat. Instead, it should be cooked slowly. The aforementioned dishes will result in meat that is juicy and has a more delicious meat flavor.

Rib

Rib meat is a prominent part, which is the meat attached to the ribs and has a lot of fat attached, making it especially fatty and tender. It is further divided into different types. An example that we often hear is Rib Eye, which is the meat near that area without the rib bones attached. It is suitable for making steak because it has a little bit of fat marbling. Other parts include Short Rib, which is a curved piece of meat attached to the ribs that is popularly used for grilling dishes with various sauces. Prime Rib, or another name that many people are familiar with, has similar characteristics, which is Tomahawk, or bone-in rib meat trimmed with cap, which has a similar texture to Rib Eye, but its highlight is that it has a long rib bone attached. It can be used to make a variety of menus, such as steak, frying, grilling, and it is suitable and delicious in every menu.

rib
loin

Loin

The loin is a very large part of beef. Therefore, it can be divided into many different parts, such as striploin, tenderloin, or another popular and well-known type of meat, T-Bone. This part of the meat has a distinctive T-shaped bone and has meat attached to both the loin and tenderloin. Different types of loin are popularly used to make steaks because they are perfectly tender. It is recommended to eat Medium Rare, which is juicy. The tenderloin is the meat inside the cow. It is a part that does not move much, so it is softer. Most people like to use this part to make grilled dishes such as barbecue, etc.

Round

The hip or Round is a part of beef that is likely to please health-conscious and weight-controllers because the hip meat contains less fat. It is the part of the meat that the cow moves constantly. It can be divided into 3 main parts: Sirloin, Top Round, and Bottom Round. Because the hip meat has less fat, it is tough. Therefore, it is often cooked with moisture and cooked for a long time to make the meat tender. For example, the hip meat is popularly used for steaks, and the various folds are popularly grilled or baked. And often, it is popular to make various ground menus such as Sausage and Burger. And there is another part of the hip meat inside the hind leg of the cow which is called Coconut meat / Knuckle. This part of the meat is softer than the 3 parts above. Therefore, it is popularly used in menus such as curry, boiled, stewed, and also popularly eaten as a grill or shabu.

round
brisket

Brisket

Brisket, but many people in Thailand are more familiar with another name, "Crying Tiger", which means tough and delicious to the point that tigers have to cry. It is a very popular part of the meat in Isaan and general Thai food menus. Due to its unique toughness, it is popularly cooked and eaten while still hot, which makes it easier to eat, not too tough and delicious. It is also popularly used in a variety of dishes, for example, marinated and grilled with jaew, or thinly sliced ​​and grilled over the fire, or barbecued, or tried to put it in various boils, or made into a general larb menu, or put it in various stewed menus, such as braised pork, or stir-fried dishes like beef with basil, etc.

Shank

The shank, the meat attached to the leg or shank, but many people may prefer to call it "striped shank" because when cut, you will see stripes. It is another part that has the advantage of having little fat and still having a lot of tendons, making it especially tough. Therefore, it is popularly used to make various menus that make it softer, such as using it to make stew in stock to make it soft over low heat, or it is popularly used to make soups, stews, various curries, and even boiled and dipped menus.

shank
plate

Plate

The belly or Plate or Belly is a part of the meat that has a lot of fat, is slightly soft and has a lot of membranes. Therefore, it is popular to stew it to make various stewed meats, such as stewed beef noodle menus. However, sometimes this part of the meat is used to make steaks. However, it is not very popular because grilling or baking this part of the meat will make the texture too dry (but some people like this texture). If you use a good marinating and cooking process, you can get a delicious taste that is no less than other parts. Plus, this part of the meat is also affordable.

Flank

The belly, lower part or Flank is another part of the meat that has less fat and is tough because it has a lot of muscle fascia. It is divided into 2 types: the belly (Bavette), which is the part attached to the rib meat, and the lotus leaf (Flank steak), which is the flank part. It is popularly pounded to be tender and used to make various grilled menus such as steak. Or often found in another popular menu from the Middle East, such as Kebab or Kebab (Kebab), it is often popular to use this part of the meat to cook, marinate and grill, etc. The unique toughness of this part of the meat is suitable for those who love the full taste of meat and it also gives a very good taste.

frank
sirlion

Sirloin

A large piece of meat located next to the backbone on both sides from the ribcage. This piece of meat has a high level of softness. There will be a little oil inserted. This will have the oily part on top of the steak. Makes when you eat it, you can taste the smell - taste. From chewing the meat melts in the mouth and has a full aroma.
Sirloin It is the most popular part of meat used for making steak because it is a soft cut. It is a part that steak restaurants must have because it is a part that Thai steak lovers know and are very popular.