If anyone should have an opinion on the best cuts of meat, itโs a passionate Aussie beef farmer, right? In episode 14 of Cooks Co-op, Alastair McLaren of Hawkesbury region Angus beef farm, Paddock to Plate, shares his top three cuts of beef. Consider his advice the next time you visit your local butcher.
1. Flat iron steak
Coming from the shoulder and the forequarter of the beef, Alastair believes flat iron steak is โsecond only in tenderness to an eye fillet, but with loads more flavourโ.
2. Brisket
โBrisket is just a totally under-rated piece of meat,โ remarks Alastair. Taken from the breast section of the beef, Alastair goes on to explain that it has โso much flavour, [itโs] so juicy โ but requires a different style of cookingโ. The perfect cut for slow-cooking on the barbecue, Alastair comments that in Australia โweโve really started to adopt the American low and slow technique of cooking brisketโ.
3. Rump steak
A rump steak is sourced from the hindquarter and the muscle above the hip bone of the beef. โYouโve got five different muscle groups, and they all have different eating qualities โ slightly different flavour, and theyโre a big piece of steak. I love a good steak!โ says Alastair. โI love a barbecued rump steak โ thereโs just nothing better!โ