Best Beef Cuts for Curry and Roast in Kerala

• •Chuck (Shoulder) — The most popular cut for Kerala beef curry. Well-marbled with connective tissue that breaks down into a rich gravy when slow-cooked.
• •Brisket — Tough when raw but becomes incredibly tender after long cooking. Excellent for thick, dry-style curries.
• •Shin / Shank — Collagen-rich; makes a deeply flavoured curry. Best pressure-cooked.
• •Neck — Similar to chuck; flavourful and well-suited to slow-cooked curries.

• •Flank — Lean with good texture; absorbs spices well. The classic choice for Kerala beef dry roast.
• •Topside / Round — Lean cut that becomes tender after slow cooking then finishing on high heat.
• •Chuck — Works for roast too; add coconut slices and finish on high heat for the traditional style.

• •Sirloin — Tender and quick-cooking; ideal for quick fry dishes.
• •Tenderloin (Fillet) — The most tender cut. Used for premium beef fry.
• •Flank — When thinly sliced across the grain, it fries well and stays tender.

• •Bone-in pieces from ribs or shoulder — Bone adds flavour and richness to Malabar beef biriyani.
• •Chunk-cut from chuck or brisket — Holds shape during long cooking, perfect for the dum method.

When ordering beef from Onsup Fresh in Kozhikode, you can specify your preferred cut and how you want it prepared — curry cut, roast cut, thin fry slices, or bone-in pieces. We process fresh only after your order.