5 Best Beef For Casseroles: What Are The Best Cuts Of Beef For Casseroles?

beef for casseroles

Casseroles are often made from chicken.

However, beef makes this dish more interesting and flavorful.

You are in luck because this post is all about the best cuts of beef for your next casserole recipe and some tips that will guide you on how to choose beef for casseroles.

Let’s get started!

How to choose beef for casseroles?

Colman's Beef Casserole Recipe Mix 40g - Pack of 4

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Here are some tips that can help you choose the best beef for making casseroles:

1.     Ground beef or pieces of beef can both work for casseroles

Ground beef and pieces of beef can both work for casseroles.

Ground meat takes less time to cook, but it might taste milder than cubes of beef.

Therefore, it depends on your personal preference to choose between ground beef or cubes of beef for casseroles.

You can buy a whole cut of beef to grind it or slice it into cubes yourself.

Otherwise, opting for the pre-ground or pre-sliced beef will help save you a lot of time.

2.     Choose a well-marbled cut for a juicier texture and more flavorful taste

The second thing to keep in mind when buying beef for casseroles is to look for a well-marbled cut of beef.

This cut often comes with a tough texture and is taken from the part that the animal uses the most for work.

The marbling fat will help keep the meat moist while cooking and also adds a richer flavor to your dish compared to a lean cut of beef.

3.     Fresh grass-fed beef is always the number one choice

A fresh cut of grass-fed beef doesn’t produce a lot of juice or excess water when cooking.

Moreover, it is even healthier to eat because the cow is treated without antibiotics and hormones, and receives an organic diet.

Fresh grass-fed beef is more expensive, but it is totally worth the price.

5 best beef for casseroles:

The following beef cut suggestions will help your next time shopping for beef casseroles much easier: 

1.     Beef chuck

Pat LaFrieda USDA Choice Beef Boneless Chuck Steak, 1 lb

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Beef chuck is the first thing that should be added to your shopping list whenever you want to make a slow-cooking dish.

Beef chuck is cut from the chuck area, the upper part in the cow’s shoulder section.

It is prized for its tough texture and perfect marbling fat content that makes it juicy and flavorful after being slow-cooked.

Another thing that makes people prefer this cut is that it is sold at a very reasonable price.

2.     Bone-in short ribs

Beef Chuck Short Rib Bone-In Grass Fed Step 4

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Bone-in short ribs are another option for casseroles.

Although common casserole recipes often contain no bones, this cut can give you an interesting experience with this dish.

Bone-in short ribs are reputed for being very flavorful because they are cut from the rib section of the cow with the bones intact.

Therefore, they are quite expensive.

Bone-in short ribs should be cut into bite-sized chunks and after being slow-cooked for hours, the meat can fall off the bones and is very succulent.

3.     Brisket

Flat Cut Beef Brisket, Step 1

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You can also try beef brisket for casseroles.

This common cut is typically used for corned beef or pastrami, but it is also widely used in other slow-cooking recipes like roasting, grilling, or even in a casserole.

Beef brisket has a moderate price but it is packed with an intensely beefy flavor to spice up your meal.

4.     Flank steak

Pat LaFrieda USDA Choice Flank Steak, 1 lb

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Flank steak is another choice for your next beef casserole recipe.

This affordable cut is best for a quick-cooking method when thinly sliced.

When cooking it in a casserole, you can slice it a bit thicker because the cooking time is longer.

Despite its lean texture, the meat is often covered with other ingredients like vegetables and cheese, it will be kept juicy while cooking.

5.     Ground beef

Fresh Brand – Ground Beef 80% Lean/20% Fat, 1 lb

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Ground beef is also a common ingredient for casseroles.

When buying pre-ground beef, you can choose the pre-ground package of beef on the market with the information about the meat-to-fat ratio printed on it.

The ideal ratio of lean meat fat is 80:20 or 70:30.

Pre-ground beef is often made from a chuck roast cut, but there might be some that are a mixture of different cuts of beef for an extra flavor.

The bottom line

Hopefully, this article has helped you decide which cut of beef to use for your next casserole recipe.

From an affordable cut like beef chuck to a more expensive one like oxtail, you have many options to choose from for the best casserole.

Don’t forget to choose a fresh cut of beef so that you can elevate your dish to a whole new level compared to making casseroles from frozen meat.