Beef is considered the traditional British meat and has been the pride of our tables for hundreds of years, and although more expensive than most other meats it still remains extremely popular. Using today's leaner, domestic cattle they are killed at around two years old with an average carcass weighing in at around six hundred pounds. This is then split in two down the back bone then cut into quarters at the ribs, known as forequarters and hindquarters. At this point the beef should be hung for around ten days to let the meat settle and mature. Good beef should have a deep dark red meat with a creamy white fat. These quarters are then butchered into smaller joints or steaks for easy use.

 

Cuts of Beef

 

Blade
This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.
Brisket
Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting. Traditionally used for making corned beef.
Chuck
This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.
Fillet
Also known as tenderloin. One of the prime cuts. Has little fat and is very tender. Used in dishes like Beef Wellington and for the cuts known as Tournedos and Chateaubriand.
Flank
Thin Flank (Skirt) - often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers.  Think Flank - also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as "flash fry" steaks.
Fore Rib
Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. Can also be cut into steaks for grilling or frying.
Leg
This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking.
Neck
This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking.
Rump
Although a prime cut, it is usually cheaper than fillet or sirloin because it's not quite as tender. Considered by many to have a far superior flavour than sirloin or fillet. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing.
Shank
This is one of the tougher cuts and is generally sold as mince (ground) meat. 
Shin
This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking.
Silverside
This traditionally is salted and sold as a boiling joint, although this very lean piece of meat is now very often sold unsalted as a joint for roasting.  Requires frequent basting through the cooking time.
Sirloin (Short loin)
Often sold boned and rolled. A prime cut which is suitable for roasting.
Sirloin Steak
Comes from the same area as sirloin but cut into steaks such as "T"-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stir-fries and barbecuing.
Thick Rib
This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.
Thin Rib
This is one of the tougher cuts and is generally sold as mince (ground) meat. 
Topside (Top round)
Very lean and when sold as a joint for roasting, often has a layer of fact tied around it to help baste and keep it moist.  Also suitable cut into steaks for frying or grilling and in stir-fries.