Beef cuts checklist
Timings vary according to the thickness of the meat and the
degree of cooking preferred. Timings given are approximate each side. |
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Grilling |
Frying /
Griddling /
Dry frying |
Stir frying |
Roasting |
Casserole
Stew
Pot roast
Braising |
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Beef Steaks |
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Sandwich
1-2mm
(1/8“) |
1-2 mins each side |
45 secs - 1min each side |
Not recommended |
Not recommended |
Not recommended |
Thin cut sirloin steaks
1.5cm
(5/8”) |
2-4 mins each side |
2-4 mins each side |
Cut into strips:
2-4 mins+2 mins with veg |
Not recommended |
Not recommended |
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Sirloin, rump, rib eye2cm (¾") |
Rare: 2½ mins Med: 4 mins Well: 6 mins Each side |
Rare: 2½ mins Med: 4 mins Well: 6 mins Each side |
Cut into strips: 2-4 mins+2 mins with veg |
Not recommended |
Not recommended |
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Fillet, T- bone, frying, medallions 2-3cm (¾-1¼")
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Rare: 3 - 4 mins Med:4 - 5 mins Well: 6 - 7 minsEach side |
Rare: 3 - 4 mins Med:4 - 5 mins Well: 6 - 7 minsEach sid |
Not recommended |
Not recommended |
Not recommended |
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Stewing steak(chuck, blade) |
Not recommended |
Not recommended |
Not recommended |
Not recommended |
Oven temp: Gas mark 3, 170°C, 325°F
Stew
2-3 hours |
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Braising steak(shin, leg, neck) |
Not recommended |
Not recommended |
Not recommended |
Not recommended |
Braise
1½-2½ hours |
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Beef Joints |
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Sirloin, Topside, Toprump, silverside, Rib, brisket |
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Sirloin, topside, toprump, silverside, rib:
Oven temp:Gas mark 4-5, 180°c,350°F
Rare
20 mins per 450g/½kg(lb) + 20 mins
Medium
25 mins per 450g/½kg(lb) + 25 mins
Well done
30 mins per 450g/½kg(lb) + 30 mins |
Silverside, rib and brisket:
Oven temp:Gas mark 4-5, 180°c, 350°F
Pot roast
30-40 mins per 450g/½kg(lb) + 30-40 m |