| Blade |
This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. |
Braised Steak |
| Brisket | Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting. | Pulled Brisket |
| Chuck | This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. | Casserole |
| Fillet | Also known as tenderloin. One of the prime cuts. Has little fat and is very tender. | Beef Wellington |
| Head | Beef cheeks - slow cooked as less tender than other muscles | Slow cooked BBQ cheeks |
| Thin Flank | Often used for minced or ground meat. | Bolognese Sauce |
| Thick Flank | Thick Flank - also known as Top Rump (knuckle). Similar to topside and can be slow roasted as a joint or braised in pieces. Also sold as "flash fry" steaks. | Ideal Mid-Week Joint |
| Fore Rib | Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. | Traditional Sunday Lunch Roast Beef |
| Leg | This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking. | Beef Bourginon |
| Neck | This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking. | Meatballs in Tomato Sauce |
| Rump | Although a prime cut, it is usually cheaper than fillet or sirloin because it's not quite as tender. Considered by many to have a far superior flavour than sirloin or fillet. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing. | Beef Stroganoff |
| Shank | This is one of the tougher cuts but can be slow roasted for a very long time for a very flavoursome cut. | Beef Shank on the bone |
| Shin | This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. Can be sold as bone in pieces but it is only suitable for very long, slow, moist cooking. | Osso Bucco |
| Silverside | Although this was traditionally salted and sold as a boiling joint, this very lean piece of meat is now most often sold unsalted as a joint for roasting. Requires frequent basting through the cooking time. | Silverside Joint |
| Sirloin | Can be boned and rolled which is suitable for roasting. Also can be sold as steaks such as "T"-bone, Porterhouse or Sirloin steak. | Herb Crusted Porterhouse |
| Thick Rib | This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. | Slow Cooked Ragout |
| Thin Rib | This is one of the tougher cuts and is generally sold as mince (ground) meat. | Chilli con Carne |
| Topside | Very lean and when sold as a joint for roasting, often has a layer of fact tied around it to help baste and keep it moist. Also suitable cut into steaks for frying or grilling and in stir-fries. | Roasting Joint or Traditional Beef Olive |
| Ox-Tail | This is a bony, gelatin rich piece of meat which requires slow-cooking such as stewing or braising. It is traditionally used as stock for soup. | Ox-tail Soup |
| Heart | As the heart works a lot during its lifetime it is quite a tough muscle. In modern cuisine heart is often marinated to tenderise then grilled or braised. | BBQ Heart |
| Liver | Liver can be baked, boiled, broiled, fried, stir-fried or eaten raw. Liver has a very distinct offal texture and taste | Braised Liver & Onions |
| Kidney | Kidney is often braised or stewed. Traditionally found in pies and casseroles. | Steak & Kidney Pie |
| Tripe | This dish is cooked through boiling the bleached tripe with onions in milk. | Traditional Tripe & Onions |