Neck/Chuck/Shoulder
This is the best cut for mincing, casseroling or braising. Very good flavour, trim well.
Rib of Beef
This has the very best flavour. Roast on a high heat or cut a rib from the joint for the barbecue, one rib will serve two persons.
Rolled Rib
Prime roasting joint, roast at a high heat.
Striploin, Fillet and Sirloin
Striploin
Roast in the piece or cut into steaks. It is best with some fat covering for flavour. It is also important that it is well aged (3 weeks).
Fillet
Prime cut for grilling, frying or leave in the piece for a special roast.
Sirloin
Prime steak cut, very important that it is well aged for maximum tenderness. Ideal for barbecue kebabs.
Topside, Eye of the Round and Silverside
Topside
This is the most tender part of the round, can be thinly sliced and stir-fried.
Eye of the Round
Very lean joint, to pot roast, season and brown in hot oil, then cook slowly with root vegetables in a covered dish with some liquid – wine, stock, stout or water.
Silverside
It is another cut from the round. Same cooking method as eye of the round (pot roast) or can be very thinly sliced and stuffed for paupiettes.
Ball of the Round
This is a popular cut, pot roast or sliced into steaks for braising.
Flank
This can be stuffed, rolled and cooked slowly as a pot roast or it can also be marinated (Chinese flavours are very good), then grilled and very thinly sliced.
Brisket
Ideal for pot roasting, long slow cooking.
Diced Shin
This makes a wonderful braised dish. It must have a very long slow cooking time. Add lots of root vegetables, garlic, herbs, plus wine, stock, stout or water.
Top Rib/Housekeepers Cut
Roast slowly with small amount of liquid – water, stock or wine. This will help to tenderise the joint, excellent flavour.