CUT LIST &
COOKING GUIDE
MAKING MEAL PLANNING, ORDERING AND COOKING EASY
Our local butcher cuts everything to your specifications. You can purchase in quarters, halves, or whole and when you place your order let us know the cuts you prefer. If you're not sure what to order or need some inspiration, check out our handy cuts preparation guide further below or talk to us.
Choosing the right beef cut
When ordering your beef, the best cuts to choose often depend on how you like to cook and eat your beef. Different parts of the animal have different levels of tenderness, fat, and flavour. A simple way to think about it is:
Tender cuts - quick cooking
Cuts from areas that do less work (like the loin and rib) are naturally tender and ideal for quick cooking methods like grilling, pan-frying or BBQ. These include cuts like fillet, T-bone, porterhouse, and scotch fillet.
Hard-working cuts - slow cooking
Cuts from the shoulder, chest and legs contain more connective tissue. They can be firmer when raw, but when cooked slowly they become incredibly tender and full of flavour. These cuts are perfect for casseroles, braises, slow roasts and smoked dishes.
As beef cooks slowly, the connective tissue breaks down into gelatin, creating rich flavour and beautifully tender meat.
A quick rule of thumb
• Steaks & BBQ: fillet, T-bone, porterhouse, scotch fillet, rump
• Roasts: rib roast, topside, rump, bolar blade
• Slow cooking & casseroles: chuck, brisket, shin, osso bucco
• Minced & everyday cooking: chuck, trim and offcuts
If you’re ordering a quarter or half beast, we can help you tailor the cuts to suit how your household cooks. To help you make the most of every cut, the guide below explains where each cut comes from and the best way to cook it.
Forequarter cuts
Scotch fillet
Cut options: Steaks or whole.
Great for: Quick pan-fry steaks or a tender quick roast.
Bolar blade
Cut options: Roast, steaks, diced.
Great for: Pot or oven roasting, thin quick-cook steaks, or casseroles.
Oyster blade
Cut options: Sliced, diced, Texas T-bone.
Great for: Juicy quick-cook steaks; also excellent for slow cooking due to its connective tissue.
Chuck
Cut options: Sliced, diced, minced.
Great for: Rich, flavourful stews and top-quality mince. Fantastic also for low-and-slow smoked pulled beef.
Osso Bucco
Cut options: Whole, sliced bone-in, boneless, or minced.
Great for: Deep, rich slow cooking – full of connective tissue for extra flavour and moisture.
Brisket
Cut options: Whole, spare ribs, rolled, minced.
Great for: Slow-cooked pulled beef, spare ribs, or rolled and roasted. It’s also the ultimate cut for smoking — perfect for low-and-slow cooking, with rich connective tissue and fat that melts down beautifully.
Rib section
Cut options: Rolled rib roast, mince.
Great for: Pot or oven roasting.
Bones
Cut options: Split marrow bones.
Great for: Broths, stocks, or roasting for marrow.
Hindquarter cuts
Fillet
Cut options: Steaks or whole.
Great for: Beautiful filet mignon steaks, Beef Wellington, or tender stir-fry strips.
T-Bone
Cut options: Steaks.
Great for: Classic T-bone steaks. Traditionally includes part of the fillet, but you can choose to have the fillet removed first unless you prefer larger steaks with it left in.
Porterhouse / Sirloin
Cut options: Steaks or whole sirloin.
Great for: Tender, flavourful roasts or plenty of top-quality steaks.
Rump
Cut options: Steaks or whole.
Great for: Tender rump roasts or hearty steaks.
Round
Cut options: Whole, medallions, or stir-fry strips.
Great for: Roasts, quick-fry steaks, or tender stir-fries.
Topside
Cut options: Roasts, uncrumbed schnitzel, or diced.
Great for: Large family roasts, schnitzels, or casseroles. Great also for smoked roasts or making homemade pastrami.
Silverside
Cut options: Corned (no nitrates) or uncrumbed schnitzel.
Great for: Traditional salt-cured corned beef or schnitzels. Excellent when corned then smoked — classic pastrami option.
Girello
Cut options: Corned (no nitrates) or uncrumbed schnitzel.
Great for: Similar in shape to fillet — perfect for butterflied schnitzels or corned beef.
Skirt
Cut options: Whole or minced.
Great for: BBQ or pan-frying, then slicing across the grain — ideal for fajitas and Mexican-style dishes. It also takes on smoke quickly, making it excellent with a short, hot smoke followed by a quick sear.
Shin
Cut options: Whole, sliced bone-in, or minced.
Great for: Slow cooking, whole on the Weber, or as Osso Bucco — incredibly flavourful.
Bones
Cut options: Split marrow bones.
Great for: Rich stocks, broths, or roasting for marrow.
New to buying beef this way?
If you're ordering beef in a quarter, half, or whole animal for the first time, you might be wondering:
-
How much freezer space do I need?
-
What cuts will I receive?
-
Can I customise the way the butcher prepares my beef?
-
How long will the meat last?
We’ve answered these and other common questions on our Frequently Asked Questions page. Here you can find more information on how ordering works, how the beef is packed, and how we can customise cuts to suit your household.
About the cuts
Forequarter cuts
Scotch Fillet (Steaks or Whole)
Taken from the rib section, known for its tenderness and rich flavour.
Prep & cooking:
-
Gourmand cookup: Grill the steaks to medium-rare, seasoned with a blend of sea salt, black pepper, and fresh herbs. Serve with a red wine reduction and roasted vegetables.
-
Health-conscious eating: Pan-sear the fillet steaks in olive oil, and serve with a side of quinoa salad and steamed asparagus.
-
Fast & easy: Quickly pan-fry the steaks with a garlic butter sauce and serve with a simple green salad.
Oyster Blade (Steaks or Texas T-Bone)
Taken from the shoulder blade, also known as flat iron steak, known for its tenderness.
Prep & cooking:
-
Gourmand cookup: Grill the steaks to medium-rare and serve with a chimichurri sauce and grilled vegetables.
-
Health-conscious eating: Marinate the steaks in a low-sodium soy sauce and ginger marinade, then grill and serve with a side of brown rice and steamed broccoli.
-
Fast & easy: Pan-sear the steaks and serve with a quick side of sautéed spinach and garlic.
Osso Bucco (Osso Bucco or Minced)
Taken from the lower leg, known for its rich flavour and gelatinous texture.
Prep & cooking:
-
Gourmand cookup: Braise the osso bucco in red wine and tomatoes, serving it over a bed of creamy polenta.
-
Health-conscious eating: Cook the osso bucco in a tomato and vegetable broth, serving with a side of steamed green beans.
-
Meal preppers delight: Slow-cook the osso bucco and shred the meat to use in various dishes throughout the week, such as tacos or pasta.
Bolar Blade (Roast, Steak, or Diced)
Taken from the shoulder, known for its rich flavour and versatility.
Prep & cooking:
-
Meal preppers delight: Slow-cook a bolar blade roast with root vegetables and herbs. Portion into meal prep containers for the week.
-
Quality sit-down time: Roast the bolar blade with potatoes, carrots, and onions for a hearty Sunday family dinner.
-
Budget-conscious cookup: Dice the bolar blade for a beef and vegetable stew, making enough to freeze portions for future meals.
Chuck (Steaks, Diced, or Minced)
Taken from the shoulder, known for its flavor and versatility.
Prep & cooking:
-
Meal preppers delight: Use minced chuck to prepare a large batch of beef chili. Portion and freeze for easy reheating.
-
Family-focused providers: Grill chuck steaks and serve with mashed potatoes and green beans for a comforting family meal.
-
Budget-conscious: Dice the chuck for a slow-cooked beef stew with carrots, potatoes, and peas.
Brisket (Sausages, Rolled/Corned, Minced)
Taken from the chest, known for its rich flavour and tenderness when cooked slowly.
Prep & cooking:
-
Gourmet chefs cookup: Smoke the brisket slowly and serve with a homemade barbecue sauce and coleslaw.
-
Family-focused goodness: Corn the brisket and cook it with cabbage and potatoes for a traditional corned beef and cabbage meal.
-
Budget-conscious: Use minced brisket for hearty meat sauces or to make homemade sausages.
Hindquarter cuts
T-Bone (Steaks)
A popular steak cut that includes both the striploin and tenderloin.
Prep & cooking:
-
Gourmand cookup: Grill the T-bone steaks to medium-rare and serve with a side of garlic mashed potatoes and sautéed mushrooms.
-
Health-conscious eating: Season and grill the steaks, serving with a quinoa salad and roasted Brussels sprouts.
-
Hearty-focussed goodness: Pan-fry the T-bone steaks and serve with baked potatoes and steamed vegetables for a family dinner.
Porterhouse (Steaks or Whole)
Similar to T-bone but with a larger tenderloin section.
Prep & cooking:
-
Gourmand cookup: Grill the porterhouse steaks to medium-rare and serve with a side of truffle mashed potatoes and grilled asparagus.
-
Health-conscious eating: Grill and serve with a mixed green salad and roasted sweet potatoes.
-
Last-minute cooks: Pan-sear the steaks and serve with a quick side of garlic sautéed spinach.
Round (Steaks, Schnitzel, Diced, Strips)
A lean cut from the hind leg, known for its versatility.
Prep & cooking:
-
Health-conscious eating: Grill the round steaks and serve with a side of quinoa and steamed broccoli.
-
Family-focused goodness: Make beef schnitzel by breading and pan-frying the round steaks, serving with mashed potatoes and green beans.
-
Budget-friendly: Use diced round in a slow-cooked beef stew with root vegetables.
Silverside (Steaks, Schnitzel, Corned, Roast)
A lean cut from the hindquarter, often used for corned beef.
Prep & cooking:
-
Budget-conscious: Make beef schnitzel by breading and pan-frying the silverside steaks, serving with mashed potatoes and steamed vegetables.
-
Gourmet chefs cookup: Corn the silverside and slow-cook it with cabbage, carrots, and potatoes for a traditional corned beef dinner.
-
Health-conscious eating: Grill the steaks and serve with a side of roasted sweet potatoes and a green salad.
Rump (Steaks, Whole, Diced, Strips)
Known for its rich flavour and versatility.
Prep & cooking:
-
Meal preppers delight: Roast the whole rump and slice for sandwiches and salads throughout the week.
-
Family-focused goodness: Grill the rump steaks and serve with a side of roasted vegetables and rice pilaf.
-
Budget-conscious cooking: Use diced rump in a hearty beef and vegetable stir-fry.
Fillet (steaks or whole)
A highly prized cut from the loin, known for its exceptional tenderness and mild flavour.
Prep & cooking:
-
Health-conscious & budget friendly: Slice the fillet steak thinly and serve it atop a salad of mixed greens, lentils, and quinoa dressed with a light balsamic vinaigrette. This way you still get the delicate flavour of the steak.
-
Last-minute friendly: Quickly pan-fry the fillet steaks in a hot skillet with a touch of olive oil, cooking each side for 3-4 minutes. Serve with a simple mixed leaf salad and a side of garlic bread.
Topside (Steaks, Schnitzel, Diced, Strips, Roast)
A lean cut from the inside of the leg, known for its versatility.
Prep & cooking:
-
Meal preppers delight: Roast the topside and slice for meal prep bowls with brown rice and vegetables.
-
Feeding hungry folks: Make beef schnitzel by breading and pan-frying the topside steaks, serving with mashed potatoes and peas.
-
Budget-conscious option: Use diced topside in a beef and vegetable casserole, making enough to freeze for future meals.