What’s your favourite BEEF? Minced beef – beef that has been finely chopped or ground into small pieces Brisket – a tough cut of meat from the lower chest of the cow, often slow-cooked Ribs – meat attached to the cow’s rib bones, usually cooked on the bone Shin – meat from the lower leg of the cow, very tough and good for stews Oxtail – the tail of the cow, cut into pieces and cooked slowly Chuck – meat from the shoulder of the cow, often used for burgers or stews Flank – a lean cut from the cow