Cuts and cooking
Premium beef cuts: which to choose and how to cook them
Choosing the right cut is almost as important as choosing the right supplier. The same animal yields very different cuts: some suited to quick griddling, some to charcoal, some to sharing and others to patient cooking.
Guía visual de despiece
A guide to beef cutting in Spain
Forequarter
- Neck
- Chuck
- Shoulder
- Fore shin
Loin and rib
- Rib and fore rib
- Sirloin section
Brisket and flank
- Brisket
- Flank
Hindquarter and rump
- Rump
- Hindquarter
- Hind shin
Main cuts
Bone-in rib steak
An iconic cut for beef lovers. It works well over charcoal, on a very hot griddle or on the grill.
Entrecôte
More manageable than a large bone-in rib steak, with a good balance of flavour, fat and ease of cooking.
Fillet
Known for tenderness and delicacy, with less fatty intensity.
Picanha
Very popular at barbecues. Its fat cap helps protect the beef and add flavour.
Tomahawk steak
A striking long-bone cut with considerable visual presence. It requires careful cooking.
Quick guide to cuts
| Cut | Flavour | Difficulty | Best use |
|---|---|---|---|
| Bone-in rib steak | High | Medium | Sharing, charcoal or a very hot griddle |
| Entrecôte | Balanced | Low to medium | Griddle or grill |
| Fillet | Moderate and delicate | Medium | An elegant dinner and precise cooking |
| Picanha | High | Medium | Barbecue and slicing against the grain |
| Tomahawk steak | High | Medium to high | Grill and special occasions |