Blade
Blade steak is a versatile cut with a great flavour which can be cooked as is, cut into strips for stir-fries or diced for slow-cooking.
Chuck
Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great flavour and a fantastic gelatinous texture.
Rib eye
Rib eye steaks are tender and juicy and are suited to grilling, but can also be thinly sliced for use in stir-fries.
Shortribs
Simmering the ribs before cooking breaks down the connective tissue, ensuring a tender, moist result. Rich and full-flavoured, short ribs take on flavour well. The length of ribs can vary depending on the recipe they are used in.
Silverside
Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the thick flank and topside. The leg end of the primal is cut straight at the junction of the archilles tendon and heel muscle (M. gastrocnemius).
Topside
Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise.