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- Neck
Braising, stewing and chuck steak for stews and casseroles. Mince
meat for frying.
- Chuck & Blade
Braising, stewing and chuck steak for stews and casseroles. Mince meat for frying.
- Fore Rib
Rib-eye steaks and rib cutlets will grill, fry or BBQ. Fore rib or rolled boneless rib are ideal for oven roasting.
- Sirloin
Sirloin, fillet or T-bone steaks are ideal for grilling, frying or BBQ-ing. Boneless rolled sirloin or wing rib are best oven roasted.
- Rump
Rump steak is perfect grilled, fried or BBQ'd.
- Topside/Silverside
Topside, silverside and mini joints are best oven or pot roasted. Daubes, strips and cubes from this cut are ideal for casseroles, stir-fry or BBQ.
- Clod
Braising, stewing and chuck steak for stews and casseroles. Mincemeat for frying.
- Thick Rib
Boneless rolled brisket is good to pot roast.
- Thin Rib
Short ribs are ideal for casseroles and stews.
- Thin Flank
Stir-fry the thin flank (skirt) or mince.
- Thick Flank
Pot roast the thick flank or casserole the braising steak from this cut.
- Shin
Boneless shin is ideal to casserole, stew or braise.
- Leg
Leg gives braising steak cuts, good for casseroles and stews.
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