Hidden Gems of Beef
Believe it or not, there are still ways of cutting Beef that have yet to be discovered! Science meets art as we uncover what are known as "Beef's Hidden Gems".
Cheek Meat: A Chef’s Favourite!
Beef cheek has become a favourite in high-end kitchens for its rich flavour and melt-in-your-mouth tenderness when slow-cooked. This cut comes from the animal's hardworking facial muscles, giving it incredible flavour depth and a luxuriously silky texture when braised low and slow. It is relatively small, fitting into the palm of your hand, so it is perfect for a serving size! One Chef-approved method is to sear the cheeks until browned, then simmer them gently in red wine, beef stock, garlic, and herbs for three to four hours until fork-tender. The result is a deeply savoury dish that turns a humble cut into something special.
Thor’s Hammer: A Showstopper of a Cut!
Thor's Hammer is a dramatic bone-in beef shank that has become a favourite in high-end restaurants for its bold presentation and rich, fall-apart texture. Cut from the lower leg with the bone left long and cleaned at the end, it looks like something fit for a feast, which is how it earned its name. While it looks impressive, it is surprisingly easy to prepare at home. This cut shines when slow-roasted or braised for several hours until the meat pulls easily from the bone. A chef-approved recipe calls for searing the shank, then simmering it gently in tomato paste, red wine, garlic, and rosemary for five to six hours. Serve it whole at the table for a rustic and crowd-pleasing centrepiece that delivers both flavour and flair.
Inside Skirt: Rich Flavour and Perfect Sear
Inside skirt is a prized cut among chefs for its bold beefy flavour and beautiful texture when cooked carefully. Taken from the plate section of the animal, it is an extended, thin cut with a distinct grain that makes it perfect for quick cooking over high heat. At home, it is ideal for grilling or searing in a hot pan, then slicing thin across the grain for maximum tenderness. A chef-approved method is to marinate it in olive oil, garlic, lime juice, and herbs for a few hours, then cook it fast over open flame or cast iron to medium rare. Serve it sliced with roasted vegetables and chimichurri or folded into tacos for a delicious and straightforward meal that delivers restaurant quality at home.