Beef Cuts

Explore different beef cuts and learn how to classify them by tenderness with this engaging worksheet!

Identify the different cuts of beef on the picture below. - Sirloin (Striploin)- Flank- Shin x2- Scotch Fillet (Rib - Eye)- Eye Fillet- Blade- Rump- Brisket (point end) Blade Shin Brisket Scotch Fillet Sirloin Fillet Rump Shin Flank Categorise the different cuts of beef under most tender, medium and least tender.Hint: the muscles that work the least are usually the most tender). Most Tender Sirloin Scotch Fillet Eye Fillet Less Tender Rump Flank Blade Brisket