NeckThe neck produces a variety of cutswhich are suitable for stewing andbraising. Meat from this section isalso commonly used to producemince.

Clod The clod produces economical cuts of meat which should be slowcooked. Meat from this section is also commonly used to producemince and mince products, e.g. burgers.

ShinCuts from the shin consist of leanmeat with a high proportion ofconnective tissue suitable for slowcooking methods such as for stews,casseroles, soups and stocks.

ChuckThe chuck produces a fairly leancut which is often sold as chucksteak and diced chuck. It issuitable for braising, stewing and used for pie fillings.

Thick RibCuts from the thick rib are suitablefor slow cooking. The meat isslightly more tender than otherstewing cuts.

BrisketThis is a traditional cut of beefwhich is available either on thebone or boned and rolled and isalso used to prepare rib-eye steaksbefore roasting. The fat marblingmakes it a very succulent joint.

SirloinProduces tender cuts of meatwhich is a popular choice withconsumers for grilling, frying androasting. Sirloin meat is leaner than fore rib meat.

Fore RibThis is a traditional cut of beefwhich is available either on thebone or boned and rolled and isalso used to prepare rib-eye steaksbefore roasting. The fat marblingmakes it a very succulent joint.

LegThis can also be referred to as thehind shank and commonly deboned.The meat is sinewy and requireslengthy cooking at low temperature.

Thick & Thin FlankFlank meat is flavoursome and tends to contain more fat lendingitself to long, slow cooking methods.However, minced or cut into strips itcan be cooked quickly. Thin flanksteak, or skirt steak, can be flash friedand is traditionally used for fajitas.

Topside/SilversideThis is a lean cut of beef more often used for roasting and pot-roasting. Traditionally used for salting and sold sliced as salted beef.

RumpThe rump is a lean and tender cut,commonly sold in large steaks forgrilling, frying and barbecuing.

Sections of the carcase

Barbecuing and grilling

Roasting

Frying and stir frying

Slow cooking

Beef shin rings Beef burgers

Chuck steaks

Silversidejoint

Diced beef chuck

Rib-eye steaks Fore rib Sirloin steaks Fillet steaksBoneless

rolled sirloinTop rump Daubes

Braising steak

Rump steak

Topside steak

Beef mince

Stir fry stripsRolled brisket

Beef oxtail

Boneless leg

SirloinChuckNeck

Rump

ForeRib

Thick Rib

Brisket

Shin

Clod

Leg

ThinFlank T

hick

Fla

nk

Topside/Silverside

Oxtail

Topside joint

Cooking techniques

Know your beef meat cuts

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