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Aidiladha Tips: The 9 Cuts of Beef for Cooking

Aidiladha, also known as Eid al-Adha, holds profound significance in the Islamic calendar. This event is celebrated by Muslims worldwide through the ritual of Qurbani, the sacrifice of animals such as cattle, sheep, goats, or camels. The meat from these sacrifices is divided into three parts: one-third for the family, one-third for relatives and friends, and one-third for the needy, symbolizing charity, community, and compassion.

Culinary Traditions of Aidiladha
One of the most anticipated aspects of Aidiladha is the culinary celebration. Families gather to prepare and share sumptuous meals using the meat from the sacrificial animals. These gatherings are filled with joy, gratitude, and delicious food, highlighting the importance of family and community bonds.

Understanding Beef Cuts
To make the most of the sacrificial meat, it’s essential to understand the different cuts of beef and their best uses:

Chuck: Ideal for stews, curry, and gulai (a spicy and rich stew). Slow cooking this cut makes it tender and flavorful.

Rib: Perfect for beef bone soup or meat soup. Cooking it low and slow extracts maximum flavour.

Short Loin: Best suited for grilling. Marinate and grill on high heat for a short time to keep it juicy.


Tenderloin: Excellent for rendang (a rich and tender dry curry), gulai (a spicy and rich stew), curry, and smoked meat. Slow cooking helps retain its tendernes

Sirloin: Great for grilled beef. Cook on high heat for a short period to maintain its juices

Round Steak: Works well for black pepper beef or smoked meat. Sear quickly and cook to medium for optimal tenderness.

Flank: Ideal for stir-fry. Slice thinly against the grain for tenderness.

Brisket: Perfect for daging salai. Slow-cook or smoke to achieve a melt-in-your-mouth texture.

Hanger Steak: Suitable for stir-fry or barbeque. Marinate and cook quickly over high heat to avoid toughness.

Cooking Tips for Tender Beef

– Marinating: Using acidic ingredients like lemon juice or vinegar can break down tough fibres.
– Slow Cooking: Particularly effective for tougher cuts, ensuring they become tender over time.
– Resting Meat: Allowing meat to rest after cooking redistributes juices and enhances tenderness.

Flavor Pairings and Seasonings

To enhance the flavours of your beef dishes, consider these herbs, spices, and marinades:

– Herbs and Spices: Garlic, ginger, coriander, cumin, turmeric, and cinnamon are excellent pairings.
– Marinades: Soy sauce, Worcestershire sauce, and yoghurt add depth and complexity.

The Role of MSG (AJI-NO-MOTO®)

Monosodium glutamate (MSG) can enhance the savoury (umami) flavour of meat. When used sparingly, it brings out the natural flavours without overpowering the dish.

3 Meat Recipes for Aidiladha 

Mutton Curry (link:

Mutton Curry is a rich and flavorful dish that combines tender mutton pieces with a fragrant blend of spices and coconut milk. Slow-cooked to perfection, this curry features the warm aromas of cinnamon, cloves, and cardamom, enhanced by the depth of garlic, ginger, and green chillies. The addition of coconut milk creates a creamy, tangy sauce that pairs beautifully with the mutton, making it a perfect centrepiece for your festive meal.

Click here for the full recipe:

Beef Bone Soup (Sup Tulang) (link:

Beef Bone Soup, or Sup Tulang, is a hearty and nourishing dish that warms the soul. Made with beef marrow bones, this soup is simmered to extract the rich flavours and nutrients from the bones. Infused with aromatic spices like star anise, cinnamon, and cardamom, and loaded with vegetables such as potatoes, carrots, and celery, this soup is both comforting and delicious. Garnished with fresh coriander and spring onions, it is a perfect dish to enjoy during Aidiladha.

Click here for the full recipe:

Beef Rendang (link:

Beef Rendang is a classic Malay Malaysian dish known for its complex flavours and tender texture. This slow-cooked beef dish is prepared with a rich blend of shallots, garlic, ginger, and galangal, along with lemongrass and Kaffir lime leaves for added fragrance. The beef is simmered in coconut milk and a mix of ground spices until it becomes tender and the sauce thickens to a luscious, dry consistency. The final touch of palm sugar adds a subtle sweetness that balances the bold, spicy flavours, making Rendang Daging a must-have for any festive occasion.

Click here for the full recipe:

Encouraging Culinary Experimentation

Aidiladha is not just a time for traditional dishes but also an opportunity for culinary creativity. Experiment with different herbs, spices, and cooking techniques to create new and exciting flavours. Combining traditional elements with innovative touches can lead to delightful discoveries, making the celebration even more memorable.

Aidiladha is a time of reflection, devotion, and community. By understanding the significance of the holiday, appreciating the various beef cuts, and exploring different cooking tips and flavour pairings, families can create delicious meals that honour the spirit of this important celebration. Whether sticking to tradition or trying something new, the heart of Aidiladha remains the same: faith, charity, and the joy of sharing a meal with loved ones.

Aidiladha Tips: The 9 Cuts of Beef for Cooking