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| Selecting
The Meat |
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| Beef
Cuts |
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Roasting: topside,
blade/bolar, Prime Rib, Wing Rib
Fry/Grill/BBQ: Rib Eye ( scotch fillet ), Sirloin , T Bone, Eye Fillet,
Rump
Braising: Blade, Topside, Thickflank
Stewing: Shin, Chuck
Casserole: Blade, Topside, Thickflank
Boiling: Brisket, Corned Silverside |
| |
| Lamb Cuts |
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Roasting: Shoulder,
Leg, Rack
Fry/Grill/BBQ: Loin Chops, Fillet, Lamb Shoulder chops
Stewing: Neck, Breast, Flap
Casserole: Shanks |
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