Bon Manzé Beef Cuts Explained: which cut for which dish
The same animal gives very different cuts — and that's often what makes or breaks a dish. The right cut in the right place is the difference between a tender steak and a chewy one, between a curry that falls apart on the spoon and a dry, stringy one.
The good news: you don't need to be a butcher to choose well. You just have to remember two big families. This guide runs through them, cut by cut, with the cooking that goes with each, indicative prices (VAT included) and the simplest reflex of all — tell us your dish, and we'll point you the right way.
Understanding the cuts
It all comes down to how hard the muscle works. Muscles that move little — along the back, towards the hindquarter — stay tender: these are the cuts to grill or pan-fry, seared quickly. Muscles that work hard — the shoulder, the leg, the shank — are rich in collagen: tough if you sear them, but meltingly tender after long, gentle cooking, as the collagen turns to gelatine.
- Little-worked muscles = tender. Ribeye, sirloin, fillet, flank, prime rib. High heat, short cooking.
- Hard-worked muscles = collagen. Shin, chuck, blade, shank. Low heat, long cooking.
The cuts to grill and pan-fry
These are the tender cuts, made for a properly hot pan, the grill or the coals. You sear them over high heat, aim for medium-rare, and always let the meat rest before serving to keep the juices.
- Ribeye. Marbled and juicy, the king of steak cuts. The marbling melts as it cooks and feeds the meat from within.
- Sirloin. A tighter grain and a fine balance of tenderness and flavour — the everyday steak par excellence.
- Fillet. The most tender cut of all, the one for tournedos. Lean, with a texture that melts: take care not to overcook it.
- Flank (marinated). Long fibres and a bold beefy flavour. A marinade, a quick sear and slice against the grain: the connoisseur's favourite.
- Prime rib (to share). The cut for big gatherings, with the bone that perfumes the meat as it cooks.
Want to go further on steak? Our Black Angus beef in Mauritius guide breaks down the tender cuts and how to cook the perfect steak.
The cuts to slow-cook (the curry)
These are the collagen-rich cuts: firm when raw, but they turn meltingly tender after hours over a low heat. These are the ones you want for a curry, a daube, a braise or a good soup — never for a steak.
- Shin. Lean and full of flavour, perfect cubed for a curry that holds together well.
- Chuck. Run through with a fine thread of collagen that melts away completely: one of the best cuts to braise.
- Blade. Tender for a shoulder cut, it slow-cooks without drying out.
- Shank. Rich in collagen and marrow: the base of a full-bodied stock and a Mauritian-style osso buco.
For the step-by-step recipe, follow our Mauritian beef curry guide.
The mince
Mince is the do-everything cut: burgers, meatballs, bolognese, keema. The secret to good mince is the balance between lean and fat — too lean and it turns dry; well judged and it stays juicy.
For a burger, Wagyu mince is ideal: its finely distributed fat gives a soft, melting patty that's hard to get wrong. Check the available minced-meat references; mincing a different cut must be confirmed before ordering.
Recap: the right cut, the right cooking
A cut at a glance. Prices are indicative, VAT included, and always confirmed by weight before delivery, subject to availability.
| Cut | Indicative price | Best for |
|---|---|---|
| Ribeye | Rs 3,400/kg | Grill · pan-fry |
| Flank (marinated) | Rs 2,650/kg | Grill · pan-fry |
| Fillet | Rs 3,800/kg | Pan-fry · roast |
| Prime rib | Rs 4,200/kg | Grill to share |
| Shin · chuck · blade · shank | by weight | Slow-cook · curry |
| Mince (Wagyu ideal) | by weight | Burger · meatballs |
Indicative prices, VAT included, subject to availability · confirmed by weight before delivery · with the requested preparation to confirm.
Our beef in Mauritius
Whichever cut you're after, here's what Bon Manzé Maurice offers:
- Preparation to confirm: steaks at the thickness you want, curry cubes, mince, portioned pieces — tell us what you're cooking.
- All our meat is given to us as halal by our supplier partner.
- Vacuum-sealed, cold chain maintained right to your door, anywhere in Mauritius.
- Priced by real weight, VAT included, confirmed by weight before delivery.
- A real human on WhatsApp, for choosing the cut as much as for the cooking.
Free delivery from Rs 1,500 · pay on delivery (cash or Juice MCB) · nothing is paid online.
Not sure which cut?
Just describe your dish — curry, barbecue, a steak for two, burgers for the table — and we’ll help you choose a suitable available cut on WhatsApp.
Frequently asked questions
Which beef cut for a curry?
The collagen-rich cuts made for slow cooking: shin, chuck, blade or shank. Long, gentle cooking melts the collagen and turns the meat meltingly tender. These slow-cooking cuts are not listed in the catalogue; ask about their availability and preparation before ordering.
Which beef cut for a barbecue?
The tender cuts, seared over high heat: ribeye, sirloin, prime rib (to share) or well-marinated flank. Aim for medium-rare, and let the meat rest before serving.
Which cut for a really tender steak?
Fillet is the most tender cut of all (Rs 3,800/kg, VAT included, indicative). Ribeye (Rs 3,400/kg) offers more marbling and juice. Both are cooked over high heat, medium-rare.
Which cut for the best burger?
A good mince, neither too lean nor too fatty — Wagyu is ideal for a juicy, tender burger. Check the available minced-meat references; mincing a different cut must be confirmed before ordering.
Can I ask for a specific cut?
Ask for the preparation you need. Its feasibility, available format and any charge are confirmed for the selected product before you approve the order.