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Meat Cuts

Beef Cuts

Beef chuck comes from the forequarter. It consists of parts of the neck, shoulder blade and upper arm. The beef chuck produces tough but very flavourful cuts of meat. Great for braised dishes like beef stew or making ground beef for burgers.

Beef rib comes from the top part of the centre section of rib. Beef rib is the source of the ribeye steak

Beef plate also known as the short plate includes the short ribs, it is also source of the skirt steak. This steak is extremely flavourful and can be cooked in minutes over a high heat. Beef short ribs are also great for braising.

Beef brisket is one of the most flavourful cuts of meat, it is taken from the area around the breastbone. This cut needs long cooking time and low temperature to tenderise which is why its frequently used for pot roast.

Beef shank is the leg of the cow’s thigh, this cut of meat is very tough and is used to make the traditional Italian dish ‘osso buco’.

Short loin is typically where the most desirable cuts of meat are found. These include the T-bone and porterhouse steaks in addition to the strip steak. Dry-heat cooking is best for the tender cuts from the short loin.

Beef sirloin is a large section of carcass that runs from the 13th rib all the way back to the hip bone and from the backbone down to the flank. The sirloin is subdivided into top sirloin and bottom sirloin.

Beef tenderloin is the most tender cut of beef and is found within the loin. Chateaubriand is made from the centre cut of the tenderloin. Tenderloin is best cooked using dry-heat methods such as grilling as the meat is already very tender, therefore long cooking times are unnecessary.

Beef flank the best technique for cooking a flank steak is to grill quickly on a high heat. It is also an idea to marinate the meat prior to cooking to prevent it from drying out. Before serving slice the steak thinly and against the grain, to avoid it being chewy. Beef flank can also be used for braising and ground beef.

Beef round consists of the back leg of the animal. This cut consists of multiple sub-primal cuts: the top round, bottom round and the knuckle. The best use of round cuts is to roast them slowly and served roasted.

Lamb Cuts

Best End of Neck is where the rack of lamb cut comes from. Great for a sumptuous Sunday roast to make it extra special marinate your rack of lamb overnight in olive oil, rosemary and garlic before roasting.

Lamb breast is a lean cut of lamb, found between the loin and leg. It is best cut into smaller roasting joints or chops and pan-friend or even griddled.

Lamb leg cuts make for a great roast. This cut is both lean and full of flavour, to make a spectacular roast before roasting allow your lamb leg to get to room-temperature and then combine with chopped rosemary, garlic and olive oil.

Lamb loin is the most tender part of the lamb, producing both the most tender and flavourful cuts. Again, the loin is great for roasting, try roasting with olive oil, garlic and butter on a bed of mashed potatoes for a delicious dinner.

Scrag cuts are found from the neck end and require long, slow cooking to tenderise the meat and reap the benefits of its wonderful flavour. Therefore, it works wonderfully in a stew or casserole.

Lamb shoulder is an excellent slow-cooking joint.

Middle-Neck fillets have great flavour and are best braised or stewed to release its rich flavour. Try braising your neck of lamb with red wine for a delicious dinner.

Pork Cuts

Pork shoulder is a greatly versatile cut, it can be minced or diced. Yet, the best way to cook a pork shoulder is slowly on a low heat, making great in stews or alternatively if kept on the bone slow-roast until tender.

Pork loin is traditionally a roasting joint and makes the best part of a delicious Sunday roast. For a great crackling, keep the skin on and allow it to crisp up in the oven. For best results, rest the meat before serving and accompany with apple sauce. Chops cut from the loin are perfect for pan-roasting and grilling.

Pork fillet is found on the inside of the ribcage and is the leanest of all cuts. In terms of cooking it can be cooked whole, cut into smaller pieces and pan-fried. Alternatively, marinate your fillet cook it quickly on a high heat- try not to cook it for too long otherwise you risk drying the meat out.

Rib chops are great for grilling or barbecuing on a high heat and pair perfectly with sage and apple, to ensure extra flavour marinate your chops before cooking.

Chump chop is found from the rump of the pig, making it a great meaty chop with amazing flavour and texture. Can be pan-fried, grilled or barbecued.

Pork leg is typically roasted whole, keeping the meat on the bone helps to lock in the moisture and prevents the meat becoming dry.

Pork belly is a fattier cut but incredibly delicious and tender. Best slow-roasted to make it extra succulent or alternatively it can be sliced up and pan-fried to make it crispy and delectable.

Pork cheek a flavoursome and fatty cut, great for mincing or slow-cooking and would work perfectly in a stew or ragu.

Pork liver has a pungent flavour and can be used to make pates or alternatively pan fry them quickly on a high heat.

Chicken Cuts

Chicken breast is one of the most popular cuts of chicken. It’s the leanest cut of the chicken and extremely versatile great for pan-fried, stuffed, baked or roasted. Alternatively, you can chop up the chicken breast and add it to stir-fries, pies or stews.

Chicken wings come on the bone and are great for roasting, grilling or barbecuing to crisp up their skin. To make them extra special try marinating them overnight for amazing flavour.

Chicken drumsticks come on the bone and are best grilled to add extra flavour try a dry rub or marinating overnight.

Chicken thighs are extremely tender and juicy cuts which are found at the top of the birds leg. Chicken thighs are typically darker and firmer than breast meat and are best roasted or grilled.

Chicken legs are best roasted in the oven or grilled. For extra punch try marinating overnight.

Whole chicken is traditionally roasted to make a Sunday roast extra special. To make it simple yet tasty add lemon and herbs. Whole chicken is also great for making homemade chicken stock. 

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