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Tuck-In Magazine
Quality Standard Beef Cuts
   

Sirloin (including fillet)

Cut of Beef

 

Cooking methods

Recipes

Beef Boneless Rolled Sirloin and Sirloin Steak

Boneless rolled Sirloin

Oven roast | Carving tips

Recipes

 

Sirloin steak

Grill or fry or stir-fry

Recipes
Beef T Bone Steak

T bone Steak

Grill or fry or BBQ

 Recipes
Fillet steak

Fillet Steak

Grill or fry or BBQ

 Recipes
Beef Wing Rib

Wing rib

Oven roast

 Recipes

 

Quality standard beef cuts Topside, Silverside Neck, Chuck and Blade Sirloin Forerib Rump Leg Hindquarters (Thin) Flank Thick Rib Thick Flank Thin Rib Brisket Shin Clod Please roll over the diagram for cut information - click through for cooking information and recipes
   

Neck,Chuck & Blade | Forerib | Sirloin (including fillet) | Rump | Topside/Silverside | Leg | Thick Flank | Thin Flank | Thin Rib | Thick Rib | Brisket | Shin