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Tuck-In Magazine
Quality Standard Beef Cuts
   

Thick Flank

Cut of Beef

 

Cooking methods

Recipes

Beef Braising Steak

Braising Steak

Casserole, stew, braise

Recipes

Beef Thick Flank

Thick Flank

Pot 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