Know your cuts
MEAT GRADES EXPLAINED
Purple stamp – Grade A – Most tender
Green stamp – Grade AB – Tender
Brown stamp – Grade B – Less tender
Red stamp – Grade C – Least tender
THE FAT CONTENT IS INDICATED AS FOLLOWS
0 – No fat
1 – Very lean
2 – Lean
3 – Medium fat
4 – Fat
5 – Overfat
6 – Excessively overfat
Beef Cuts
Lamb Cuts
MEAT GRADES EXPLAINED
Purple stamp – Grade A – Most tender
Green stamp – Grade AB – Tender
Brown stamp – Grade B – Less tender
Red stamp – Grade C – Least tender
THE FAT CONTENT IS INDICATED AS FOLLOWS
0 – No fat
1 – Very lean
2 – Lean
3 – Medium fat
4 – Fat
5 – Overfat
6 – Excessively Over Fat
Know Your Cuts
MEAT GRADES EXPLAINED
Purple stamp – Grade A – Most tender
Green stamp – Grade AB – Tender
Brown stamp – Grade B – Less tender
Red stamp – Grade C – Least tender
THE FAT CONTENT IS INDICATED AS FOLLOWS
0 – No fat
1 – Very lean
2 – Lean
3 – Medium fat
4 – Fat
5 – Over fat
6 – Excessively over fat
Chuck
The chuck is a tough, flavourful cut that comes from the shoulder area of the cow. It's great for stews, slow-cooking, and braising.
Brisket
The brisket comes from the lower chest area and is a very tough cut that requires slow-cooking to become tender. It's commonly used for BBQ and smoked meats
Blade
The brisket comes from the lower chest area and is a very tough cut that requires slow-cooking to become tender. It's commonly used for BBQ and smoked meats.
Bolo
The brisket comes from the lower chest area and is a very tough cut that requires slow-cooking to become tender. It's commonly used for BBQ and smoked meats.
Flat Ribs
The flat ribs come from the lower chest area and are best used for smoking, BBQ, or braising.
Prime Rib Club
The prime rib club comes from the rib area and is a tender, juicy cut that's great for roasting or grilling.
Steak
A steak can come from different parts of the cow, but generally refers to a cut that is suitable for grilling or pan-frying, such as sirloin or ribeye.
T-Bone
The T-bone comes from the short loin and includes a T-shaped bone with meat on both sides. It's great for grilling and is known for its tenderloin on one side and strip steak on the other.
Flank
The flank comes from the abdominal area and is a lean, tough cut that's best used for marinating and grilling
Fillet
The fillet, also known as the tenderloin, is a very tender and lean cut that comes from the loin area. It's great for grilling or pan-searing and is often considered the most tender cut of beef.
Rump
The rump comes from the hindquarter and is a lean cut that's best used for roasting or braising.
Thick Flank
The thick flank comes from the hindquarter and is a lean cut that's best used for slow-cooking or braising
Topside / Silverside
The topside/silverside comes from the hindquarter and is a lean cut that's best used for roasting or braising
Shin
The shin comes from the lower leg and is a very tough, sinewy cut that requires slow-cooking to become tender. It's best used for stews, soups, and braising.
Neck
The neck is a flavourful, tough cut that's great for slow-cooking, stews, and braising.
Thick Rib
The thick rib is a meaty, flavourful cut that's great for grilling, roasting, or braising.
Should and Shin
The shoulder and shin are flavourful, tough cuts that are best used for slow-cooking, stews, and braising.
Rib
The rib is a tender, juicy cut that's great for grilling, roasting, or broiling.
Breast
The breast is a fatty, flavourful cut that's best used for slow-cooking, stews, and braising.
Loin
The loin is a tender, lean cut that's great for grilling, roasting, or pan-frying.
Flank
The flank is a lean, flavourful cut that's best used for marinating and grilling.
Chump
The chump is a tender, flavourful cut that's great for roasting, grilling, or pan-frying.
Leg Shin
The leg shin is a tough, flavourful cut that's best used for slow-cooking, stews, and braising. It's often used to make lamb shanks or curries.