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Meat Cuts

Choosing the right cut for your meals is easy with our guide to economical meat cuts provided by Meat and Livestock Australia.

BEEF

Roasting:

Oyster Blade Roast
Round or Knuckle Roast
Blade Roast
Topside or Silverside Roast

Stir Frying:

Oyster Blade
Round or Knuckle Beef Strips
Chuck Steak
Round, Skirt or Boneless Shin

Casseroling

Chuck
Shin
Round/Knuckle
Brisket

BBQ/Pan-frying

Blade
Rump
Oyster Blade

LAMB

Roasting:

Shoulder
Easy Carve Shoulder
* This is where the butcher has taken the bone out of the shoulder and rolled it back up. It is more expensive and not as moist or flavoursome as shoulder with the bone.
Forequarter Rack
* This looks like a frenched rack roast but is alot cheaper because it is considered a secondary cut. It is a great little roast for two people.
Neck Fillet Roast

Stir Frying:

Diced Forequarter
*When looking for diced lamb take care not to pick up Trim Lamb Strips which are usually taken from the tenderloin - an expensive cut.

Casseroling:

Diced lamb forequarter
Forequarter Chops
Neck

BBQ/Pan Frying:

Chump Chops
Lamb Rump
Loin Chops
* If you'd like to cook 'lamb chops' look for loin chops as they are less expensive than cutlets.

Page last updated Fri, 29 Aug 2008 3:42 pm