A Butcher’s Guide to the Best Cuts of Meat

Australians are spoilt for choice when it comes to meat.

With so many high-quality butchers around, it can be hard to know which one to go to. Not to worry, we've got you covered. In this post, we'll introduce you to some of the best cuts of meat from Butcher Melbourne. We'll also provide tips on how to cook them and where to get the best value for your money.

What is a butcher?

Butchers are gatekeepers to some of the best cuts of meat. They're experts in their field, and they know how to get the most flavour out of each cut. If you're looking for the best cuts of meat, you need to go to a butcher. They can help you choose the right meat for your meal, and they can give you tips on how to cook it.

What are the different types of meat?

Meat is categorised into red meat and white meat. Red meat is made up of muscles that are used for sustained activity, such as running. This includes beef, lamb and pork. White meat, on the other hand, comes from muscles that are used for quick bursts of activity, such as flying. This includes poultry (chicken and turkey), fish and shellfish.

How to choose the right cut of meat?

Not sure what cut of meat to buy? Never fear, the Butcher Melbourne is here! Here are some tips for choosing the right cut:

Try to choose a cut with some visible marbling. This is beef that has been interspersed with fat, and it's what gives the meat its flavour and tenderness.

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Stay away from cuts with a lot of fat on the outside. These are often tougher and less flavorful.
Pick a cut that's the right size for your needs. If you're only cooking for one or two people, you don't want to buy a huge roast!
Think about how you'll be cooking it. Some cuts are better suited for pan-frying or grilling, while others are better roasted or braised.

How to cook the perfect steak?

A perfectly cooked steak is a thing of beauty. Here's how to make sure you get it right every time:

Preheat your oven or grill to medium-high heat.
Heat a heavy pan (cast iron is perfect) on the stove until it's very hot.
Season your steak with sea salt and pepper.
Place the steak in the pan and cook for 2 minutes per side for rare, 3 minutes per side for medium-rare, or 4 minutes per side for medium.
Transfer to the oven or grill and cook until the desired doneness is reached.
Allow the steak to rest for 5 minutes before slicing and serving.

What are the best cuts of meat for grilling?

When it comes to grilling, some cuts of meat are better than others. As a Butcher Melbourne, we always recommend the following cuts: skirt steak, flank steak, ribeye, t-bone, porterhouse and sirloin. These cuts are all lean and have a great flavour that really stands out when grilled. They're also relatively affordable, so they're perfect for any budget.

Source: A Butcher’s Guide to the Best Cuts of Meat

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