The muscles that an animal uses most often - such as the shin or shoulder - are the toughest, but also the cheapest and most tasty.
Shin of Beef is a bargain cut from the top of the foreleg, that is delicious when cooked very slowly. A favourite ingredient of celebrity chefs it can be braised with wine and vegetables and makes and excellent choice for stew.
As its name implies, the tenderloin is the most tender cut of beef. It's also known as a filet. It's the most expensive cut there is because of its tenderness.
Shin beef is also known as gravy beef and is from both the front and hind legs. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups. Richly flavoured, it has little fat but contains a lot of connective tissue that softens during long, slow cooking.
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience.
Chuck and blade steak
Bone-in chuck steaks are one of the least expensive cuts of meat. Chuck steaks come from just below the neck around the shoulder area of a cow and they're ideal for braising, pot-roasting or, due to the richness of flavour, minced and used for burgers or meatballs.
The shin is a highly worked muscle that is supported by high levels of connective tissue. This connective tissue is broken down through slow cooking over a low heat and results in a moist, tender meat with rich flavour.
Beef shin (or shank) is a cut from the lower leg. The shin muscle is used a lot by the cow and has a lot of connective tissue to support it, which means it lends itself particularly well to slow cooking. The tissue breaks down slowly and develops a mouth-watering taste and fantastic flavour.
Beef shin is generally a very cheap cut because of the long cooking time required and is sometimes seen as undesirable – but the results are well worth the wait. Shin can be bought on or off the bone, in whole pieces or diced.
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.
Looking for great-tasting steaks and roasts that are affordable too? These overlooked budget-friendly faves – like Chuck Eye Roast, Sirloin Tip Steak and Brisket – are sure to delight your table.
It's the gold standard. Sydney has its fair share of eye-wateringly expensive dishes, but Botswana Butchery steaks its claim on having the most expensive cut of beef in town. The 1.6kg Rangers Valley Wagyu Tomahawk, with a marble score of 7+, is covered in gold leaf and will set you back $875.
The Beef Shin is commonly used in making slow-cooked soups and stews, providing a flavorful cut to enhance and add much flavor to the foods being prepared.
Cuts from the shin consist of lean meat with a high proportion of connective tissue suitable for slow cooking methods such as stews, casseroles, soups and stocks. The chuck produces a fairly lean cut which is often sold as chuck steak and diced chuck. It is suitable for braising, stewing and used for pie fi llings.
Cut from the back legs, it is fairly lean but has a good layer of connective tissue running through it which melts during cooking, adding extra flavour and warming richness to any dish.
Beef shin is prepared from the bottom portion of either the front or rear leg. As this cut comes from a working muscle, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling and braising.
Beef shin contains a lot of connective tissue, as it's a well worked muscle during the animals life, and thus can be tough if it's not cooked correctly. That being said, it really packs a lovely deep rich flavour, and when cooked low and slow, really can be melt in the mouth tender.
Yes, you can overcook beef shin and when you do it can become very dry, just like if you overcooked roast beef in the oven.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
NAB economist Phin Ziebell said there were several factors behind the price drop, including an oversupply of cattle in Australia. "What's happened is, we had the drought, we had the herd rebuild, the herd rebuild is done," Mr Ziebell said. "We've had these really great three years, three wet years.