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Flank

Thin Flank - often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers.  Think Flank - also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as "flash fry" steaks.

Suggested recipe:   Bolognese Sauce

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. Can also be cut into steaks for grilling or frying.

Suggested recipe:   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.

Suggested recipe:  Beef Stifado

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.

Suggested recipe:  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.

Suggested recipe:    Beef with Ginger and Bok Choy

Shank

This is one of the tougher cuts and is generally sold as mince (ground) meat. 

Suggested recipe:   Beef and Cabbage Bake

Shin

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.

Suggested recipe:  Beef with Pine Nuts and Raisins

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.

Suggested recipe:    Spiced Silverside

Sirloin (Short loin)

Often sold boned and rolled. A prime cut which is suitable for roasting.

Suggested recipe:  Beef with Orange

Sirloin Steak

Comes from the same area as sirloin but cut into steaks such as "T"-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stir-fries and barbecuing.

Suggested recipe:   BBQd Bourbon Steak

Thick Rib

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Suggested recipe:  Braised Beef with Mushrooms

Thin Rib

This is one of the tougher cuts and is generally sold as mince (ground) meat. 

Suggested recipe: Caribbean Spicy Meat Loaf

Topside (Top round)

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.

Suggested recipe:  Beef with Green Olives