Beef has so many cuts and it can be used to create all sorts of delicious meals. But it’s good to know which cut is best for which types of dish. Here’s a quick guide to cuts of beef courtesy of Beef + Lamb New Zealand:
Fast cooking cuts – fillet steaks, scotch fillet steaks, porterhouse steaks, t-bone steaks, rump steaks.
Slow cooking cuts – blade, chuck, corned silverside, brisket, shin, spare ribs, cheeks, flank/skirt.
Roasting cuts – whole fillet, whole rump, topside, whole sirloin, thick flank, whole scotch, standing rib roast.