Tips from your local butcher



There’s more to the humble silverside than just corned silverside, it’s an easy roasting cut of meat and is also great for casseroles and stews. Similarly it can make a nice easy sandwich steak when thinly sliced and tenderised. Marinating the steak in a nice bbq marinade for a few hours is a good way to enjoy this cut of meat.


Striploin goes by a number of aliases, striploin, porterhouse and sirloin. Some believe the name ‘sirloin’ came from this cut of meat being knighted by King James I in appreciation of this cut. True or not this steak is a great cut making a perfect steak for those who are not a fan of too much fat in their steak and also a great roasting cut for special occasions (or any occasion if you ask us)!


An Australian favourite the rump is often an overlooked cut. It is known for it’s unique flavour as a steak but also makes an amazing roast and is one of my family’s favourites. I also use this cut for my stirfry’s and salads. For stirfry ensure you only brown off the meat first then taking it out. Then, right before the end of cooking add it back in briefly to reheat. For salads it is best to fry the rump steak to medium/medium rare and slice thinly afterwards before adding to your salad.


Shortloin is home to the T-bone. T-bone’s contain the best of all worlds in that is has the tenderloin attached as well as the striploin/porterhouse cut. Furthermore the bone gives this steak another fantastic dimension of flavour and for those of us who like chewing on bones, it gives us this joy as well.


Chuck is a full flavoured cut from the beef forequarter. It has minimal connective tissue but packs a good amount of fat to ensure massive amounts of flavour. Perfect for your curries, stews, casseroles and even for roasting. To give your meal extra flavour try cooking with bone in chuck.


Tenderloin as it’s name suggests is the most tender cut on the beef body. This is because it is only a supporting muscle and does no work while the animal is alive. As the rule goes, the more a muscle works, the tougher it is. Makes a most tender steak but is also an amazing cut used in beef wellingtons. Always ensure you do not overcook this cut as it can lose it’s famed tenderness.


Shin comes from the leg of the beef and is a highly worked muscle. It is full of connective tissue that breaks down for a unique flavour after slow cooking. The muscle is very lean and perfect for your casseroles and stews. For something different try the bone in shin, commonly known as “osso bucco”.

Rib Eye

Those who love rib eye do so with a ferocious nature, whether it be as the ever popular scotch fillet steak, rib eye steak or rib eye roast. For those with no fear of fat or marbling this is the cut for you! Due to it’s marbled nature it is a good steak for those who are scared of ruining a steak (it’s very forgiving) and for those who are entertaining a crowd with a range of tastes for how they like their steak cooked. If you are out to impress a rib eye roast is the way to go, or try one of our 60 day aged rib eye steaks for a whole new culinary experience.

Short Ribs

Short ribs are one of my favourite cuts of meat. They have similar meat to the brisket whilealso having the rib bones for added flavour (and to chew on) as well as the delicious muscle found in between the bones known as the intercostal muscles. The short ribs can be left as a whole piece for a costela style bbq over hot coals, cut into long strips for an asado style latino BBQ meal, thinly cut for Korean style cooking or cut into individual ribs or rib pieces. Very versatile and flavourful cut, but once again it’s best cooked low and slow.


Brisket comes from between the front legs to the flank region and is another contender for your slow cooked masterpiece. This cut carries a good amount of flavourful fat and is a favourite for the “pulled” method of cooking. At any rate it is recommended to cook this cut low and slow. Try cooking it slowly, basting it regularly on a kettle style BBQ (like a Weber) to channel your inner American.

Skirt and Flank

Skirt steak is another underated cut of meat, long a favourite of the South Americans and North Americans the skirt is a fabulous cut that can be used for burritos and pulled beef. It has a very different texture to the other beef cuts available but has a deep beefy flavour rivalled by none. Can be cooked pan fried, grilled or braised depending on what the desired meal outcome is. A good tip is to marinate the skirt in an acidic marinade to increase the cuts tenderness.

Knuckle or Round

The Knuckle is from the leg of the beef and is a very lean and often tender piece of meat but does not cope well with being over cooked. It is a good cut of meat for meals such as kebabs, stir fry and also roasting at a low temperature. This will prevent it from drying out.


Topside is a very versatile leg cut with a variety of uses. It makes a fantastic roast as it still has a layer of fat in it to keep it moist and add flavour. When trimmed up it is also a great cut for uses such as kebabs, stirfry and schnitzel.

Ox tail

Ox tail is a cut of beef that is not often used in Western culture but is a favourite among others for soups and stews. Next time you are making a nice hearty beef soup, try using a recipe that calls for ox tail for something a bit different.


Blade steak is a good wholesome guy who has a variety of uses. For the fat conscious of us it makes a fantastic slow roast and is right at home in a casserole, curry and stew. It does contain some connective tissue but if you cook it low and slow all it does is add that beautiful gelatinous flavour many of us know and love.



Lamb leg is an incredibly versatile cut. It is an Australian roasting favourite and can be roasted bone in or boneless. If you want the best of both worlds try an easy carve lamb leg. Easy to serve up and you can claim that glorious shank for yourself! Leg is a good, healthy diced option for quick curries, salads, kebabs and such, and a butterflied leg is right at home on the BBQ.


Lamb shoulder is known for being packed full of flavour, like any forequarter cut however it is best used for slow cooking. The forequarter can be cut into shoulder cutlets, a favourite of the Australian BBQ. It can also be utilised as a roasting cut whether bone in or boned out and rolled. If purchasing your shoulder roast bone in, ask the butcher to ‘joint’ it, meaning cutting through the bones to making carving easier. If a casserole, curry or stew is your goal the shoulder can be diced to your specification and is right at home in these dishes.


Everybody loves a good rack! Cook whole to share with a special someone or to impress.Alternatively have the butcher slice into cutlets for a divine eating experience, but be warned, the lamb cutlets are highly addictive and very more-ish!


Shortloin is home to the lamb loin chop which is a crowd favourite for the pan fry, bbq or grill. Grilling is a fantastic way to achieve that fabulous lamb crackle. The short loin can also be broken down into the tenderloin and backstrap, a perfect cut for your salads, we recommend cooking these cuts whole and slicing thinly post cooking to achieve maximum flavour and tenderness. The whole shortloin can be butchered boneless and rolled for a fabulous mini noisette roast perfect for feeding 2-3 people (depending on how ravenous your dinner guests are).


Shank is a new lamb superstar after gaining popularity in recent years. It makes a hearty meal whether put in a slow cooker or roasted low and slow in an oven. The bone adds amazing flavour and the shank is full of beautiful connective tissue that cooks down for that wonderful gelatinous flavour.


Flap - need to get Flap is often better known as ribs and like any ribs they are great for BBQ spare ribs. The lamb flap can be prepared boneless for you as well and can be used for a stuffed and rolled lamb flap roast. Not common these days but is a fantastic cut from yesteryear. Flap is a favourite in Asian cultures for soups and stews as well.


The Chump (or better known as rump) is a great little chop for the bbq or for those who aren’t a fan of bones, little lamb rump steaks are a great cut for both pan fry and BBQ also. If a leg roast is too big for you a lamb rump mini roast is a good way to enjoy roast lamb without eating lamb sandwiches all week.



The leg we see most often made into ham but is a great roasting cut if you are chasing a leaner option. When the leg is broken down into it’s primals it can make for a nice mini roast, perfect if you are only feeding a few. Leg is a great option for your diced needs whether you are making kebabs, curry or casserole and is even a great option if pork stirfry is your end goal.


The loin runs a close second to the belly for popularity and can be butchered into a number of cuts. Pork loin chops and pork cutlets are always a favourite as is the mesmerising rolled pork loin roast or pork frenched rack. The latter make for an incredible roast and can be made large enough to feed the hungriest crowd. For those who don’t like bones pork loin steaks are a healthy, easy option for the pan or BBQ as well.


Belly is quickly becoming the most loved and popular pork cut and has long been a favourite of Asian cuisine. The belly is home to those luscious pork spare ribs as well, absolutely amazing when marinated and thrown onto the weber for a nice slow cook. Get in quick though because this cut flies out the door, who said pigs don’t fly?


Shoulder is a great cut for slow roasting or if you require a large amount of pork to be pulled.Roast this cut to achieve the great flavour forequarter roasts are known for (not to mention the large amount of crackling found on the shoulder, who doesn’t love extra crackling). Ask the butcher to score the skin for you and always remember to cook the crackle first. Set your oven to 220C and cook the roast until the crackling is how you want it, then turn down to your desired cooking temperature until the roast is done.


Pork neck is also known as collar butt and is a highly marbled piece of meat. Enjoy this cut as pork scotch steaks, diced for curries or slow cooked for a highly flavoured pulled meat. Pulled pork is ever growing in popularity and this is the best cut to use.