Learn Fire
Cuts
Understanding your cuts — where they come from, how they behave over fire, and what they need.
Animal
Best method
10 results
Beef
Bavette
A long, flat muscle from the flank. Well-marbled and intensely beefy with a pronounced grain — it must be sliced against the grain to be tender. One of the most flavourful and undervalued cuts.
Beef
Beef cheek
A deeply worked facial muscle, rich in collagen and connective tissue. Ugly and overlooked, but one of the most rewarding beef cuts when treated properly — transforms to pull-tender silk over many hours of slow cooking.
Beef
Brisket
A large, tough cut from the chest of the animal, consisting of the flat and the point muscles. High in connective tissue and collagen — the quintessential low-and-slow smoking cut. Transforms over long cook times into something extraordinary.
Beef
Fillet
The tenderloin — a non-working muscle running along the spine. The most tender cut on the animal, with a delicate, mild flavour and velvety texture. Commands a premium and rewards precision cooking.
Beef
Mince
Ground beef, typically from chuck or a blend of cuts. Fat percentage matters — 15–20% fat makes the best burgers; leaner mince is better for sauces. Handle gently for best texture.
Beef
Ribeye
Cut from the rib section, heavily marbled with intramuscular fat that renders during cooking for exceptional flavour and juiciness. The fat content makes it forgiving and flavourful — a favourite among grill cooks.
Beef
Rump steak
A lean, firm cut from the hindquarter with a bold, beefy flavour. Less marbled than ribeye but more flavourful than fillet. Best value for money of the premium steaks.
Beef
Short ribs
Meaty, bone-in ribs cut from the plate or chuck. Heavily marbled with fat and connective tissue. One of the most dramatic BBQ cuts — massive bones, rich flavour, and incredible bark when smoked properly.
Beef
Sirloin
Cut from the top of the hindquarter, with a fat cap on one side and a balance of flavour and tenderness. The classic British steak — firmer texture than ribeye with a clean, beefy taste.
Beef
Skirt steak
A long, thin cut from the diaphragm muscle with an intense, iron-rich beefy flavour and a pronounced open grain. One of the best value cuts for the grill — used extensively in fajitas and South American asado.