Meat Cuts

Beef

• Neck and Clod: Mince and stewing steak
• Chuck and Blade: Slow roasting joints, braising and casseroles
• Chuck: Slow roasting joints, braising, casseroles and pasties
• Fore Rib: Roasting joints and where Ribeye steak comes from
• Thin Rib: Slow cooked roasting joint
• Brisket: Slow cooked roasting joint
• Shin: Slow cooked stews and mince
• Sirloin: Roasting joints and steak
• Flank: Mince and skirt for pasties
• Rump: Steak
• Silverside: Roasting joints
• Topside: Roasting joints
• Thick Flank: Roasting joints
• Leg: Slow cooked stews

Lamb

• Scrag End: Slow cooked casseroles
• Shoulder: Roasting joints and diced in casseroles
• Best End: Roasting joints, rack of lamb or chops (grilled or bar-b-que)
• Loin: Roasting joints or chops (grilled or bar-b-que)
• Breast: Slow cooked roasting joint
• Chump: Chops (grilled or bar-b-que)
• Leg: Roasting joints and leg steaks

Pork

• Head: Used to make brawn and hogs pudding
• Shoulder: Roasting joints, shoulder steaks, diced for casseroles, spare ribs and used in sausages
• Blade: Roasting joints
• Hand: Roasting joints and used in sausages
• Loin: Roasting joints and chops
• Belly: Roasting joints, slices (grilled or baked) and used in sausages
• Leg: Roasting joints
• Hock: Slow cooked boiling joint
• Trotter: Slow cooked boiling joint