Cut

Uses

Topside/silverside

-          Ideal for Sunday lunch

-          Popular roasting joint

Rump

-          Juicy and tender steak

-          Outstanding flavour

-          Frying/grilling or bbq

Sirloin

-          Can be cooked as a joint

-          Great steak (off the bone)

Fillet

-          Very tender and lean

-          Matured for great flavour

Fore rib/boneless rib

-          Good roasting joint

-          A line of fat ensures meat remains moist during cooking

Rib eye

-          Popular barbequing steak

Thick rib

-          Slow roasting joint

-          Extra lean braising steak

Neck/clod

-          Lean mince beef

-          Fat free

Brisket

-          Ideal for slow roasting

-          Beautiful flavours

Shin/leg beef

-          Long slow cooking in a stew

-          Meltingly soft and delicious

Braising steak

-          Beautifully tender

Stewing steak

-          Lean diced beef

-          Ideal for stews, pies or casseroles