Halal Beef Cuts — By Cooking Method

Description

Halal Beef Cuts — By Cooking Method (per kg)
Tell us how you’ll cook it and we’ll select the best halal beef cut for that method. Perfect for home cooks who want great results without guessing the cut. Sold per kg. Irish beef, grass-fed & grain-finished, non-stunned halal, certified by Your Halal Guarantee (YHG) — from the gate to the plate.

How it works

1. Choose a cooking method below.

2. Enter the kilograms you want.

3. We prepare a fresh, method-matched whole piece (dicing available on request for Slow-Cooking/Braising).

Choose your method (cuts used)

• Slow-Cooking Cut
  Cuts used: Chuck, Shin, Blade, Heel, Shank.
  Best for: stews, curries, casseroles; slow cooker.

• Braising Cut
  Cuts used: Silverside, Brisket Flat, Short Ribs, Flat Iron.
  Best for: pot roasts and one-pot braises; tender and sliceable.

• Roast Cut (Whole Piece)
  Cuts used: Topside, Sirloin, Rib Eye, Rump.
  Best for: classic Sunday roasts and carvery-style slices.

• Standing Rib Roast (Bone-in)
  Cuts used: Prime Rib (Standing Rib).
  Best for: a show-stopping centrepiece with great marbling.

Butcher’s advice

• Not sure which to pick?
  Slow-Cooking = fall-apart stews. Braising = tender, sliceable pot-roast. Roast Cut = classic Sunday roast. Standing Rib = premium showpiece.

• How much to order (rule of thumb):
  Roasts ~220–250 g raw per adult • Slow/Braise ~280–320 g raw per adult.
  For 4–6 people: order 1.0 kg–2.0 kg (Roast Cut). For 6–8+: consider 3.0 kg–4.0 kg+ or Standing Rib.

• Prep tips:
  Bring to room temp 30–45 mins; pat dry and season well.
  Roast Cut: high-heat sear then roast at 160–175°C; rest 15–20 mins before carving.
  Slow/Braise: brown first, then cook covered at 150–170°C (or slow cooker 6–8 hrs) until fork-tender.

Servings guide (handy)

• Roasts: ~220–250 g raw per adult.

• Slow/Braise: ~280–320 g raw per adult.