Choosing the Top Best Beef Cuts: Matangi Guide

Are you a beef lover searching for the best cuts to cook for your next dinner party? Or maybe you're just looking to treat yourself to a top-quality steak? Either way, you've come to the right place. Matangi Angus Beef is committed to providing superior Angus beef to New Zealanders.

We recognise the importance of selecting the perfect cut to fit your taste preferences and occasion, and we pride ourselves on providing the highest quality cuts and personalised service to our valued customers. In this blog post we would like to share our expertise with you, so sit back, pour yourself a glass of your favourite red, and let us be your guide to choosing the top beef cut.

Understanding the Different Cuts of Beef

First, it is important to understand the different cuts of beef and how they differ in texture and flavour. Beef is typically divided into three main sections: the forequarter, the middle section, and the hindquarter. Each section has a variety of different cuts that are perfect for different types of meals and cooking methods.

Forequarter Cuts

Forequarter cuts are from the animal's front quarter and are often tougher and less expensive than other cuts. These cuts are great for slow-cooking methods like braising and stewing, which break down the rough fibres and yield tender, delicious meat.

The Chuck Roast, which originates from the animal's shoulder, is a favourite forequarter cut. This muscle comes from the base of the beef's neck and it is delicious braised, stewed, or roasted. But we recommend you try pulled beef! Another great option is the Brisket, which is located just below the Chuck Roast and is known for its intense flavour and tenderness when slow-cooked.

Middle Section Cuts

The middle section of the animal is considered to be the home of some of the most popular cuts of beef, and for good reason. Among these cuts are the Ribeye, and T-bone steak, each with their own distinct characteristics that make them a popular choice for beef lovers.

Because of its rich marbling, juicy texture, and powerful flavour, the Ribeye is widely recognised as a classic steak cut that will satisfy any meat taster. The T-bone steak is an excellent choice if you want to enjoy two steak slices in one. It includes both Sirloin and Eye Fillet, providing it a versatile option for a variety of cooking ways.

These cuts differ from forequarter cuts as they are more tender, have a lighter flavour, and contain more intramuscular fat, which gives them their distinctive marbling.

Hindquarter Cuts

If you want to stun guests or treat yourself to a spectacular lunch, go no further than hindquarter cuts of cattle. These cuts are found in the animal's back half, where the muscles do not experience as much action, resulting in more tender and tasty meat.

The Fillet Mignon, also known as Eye Fillet, is one of the most exquisite slices from the hindquarter. The Eye Fillet is recognised as the most tender and sought-after cut of beef, and Matangi's fillet is no exception. This cut is so tender that it will completely melt in your mouth with each bite! The gentle beef tastes are masterfully accentuated by 21 days of ageing on the bone, resulting in a delightful taste that will satisfy even the most sophisticated palate.

If you're looking for something even more distinctive, the Sirloin/New York Strip is an excellent choice. Whether you prefer grilling or pan-searing, the Sirloin is a versatile cut that can be cooked to perfection in a variety of ways. It's easy to cut into ideal strip steaks when presented boneless, making it an ideal choice for a family dinner or a party.

Our Sirloin is 100% grass-fed and undergoes a 3-week dry-ageing process to enhance the rich meaty flavours. So, if you're looking for a delicious and high-quality cut of beef, the Matangi Angus Beef Sirloin is a must-try.

Choosing the Perfect Beef Cut for Your Meal

Now that you understand the different cuts of beef and their unique qualities, how do you choose the perfect cut for your meal? Here are a few things to consider:

Cooking Method

Different cuts of beef are better suited to different methods of cooking. Tough cuts, such as Chuck Roast, are ideal for slow cooking, whilst tender cuts, like Filet Mignon, are excellent for quick cooking methods such as grilling or pan-searing.

Flavour and Texture

Do you prefer a leaner, milder cut, or a more marbled cut with a richer, beefier flavour? When selecting a cut of beef, consider the flavour and texture you want in your mouth. Each cut of beef has a distinct flavour character, so choose the one that best suits your tastes.

Occasion

Is this a special event or a weeknight dinner? When choosing the best cut for your meal, consider the price and availability of various cuts. While more expensive cuts such as Eye Fillet and Ribeye are ideal for special occasions, other cuts such as Rump or Sirloin can be a good choice for everyday meals.

Trust Matangi Angus Beef for Your Premium Beef Cuts

Matangi Angus Beef is about more than just supplying our customers with high-quality beef cuts. We also take pride in being the first choice for anyone looking for award winning NZ beef cuts. Because of our noteworthy industry experience, we can assist you through the full process of selecting the appropriate cut of beef for your meal.

We understand that choosing the best beef cuts can be challenging, especially if you are unfamiliar with the various cuts and their characteristics. That's why we're here to help you! Our experienced butchers are always available to answer your questions and advise you on all of our cuts.

By ordering from Matangi, you can discover for yourself the top cuts of beef and enjoy the premium taste and quality that comes with 100% grass-fed, dry-aged Angus beef delivered right to your doorstep.

Trust us to guide you through the process of selecting the ideal beef cut for your next meal, and we guarantee you won't be disappointed!