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Tuck-In Magazine
Quality Standard Beef Cuts
   

Topside/Silverside

Cut of Beef

 

Cooking methods

Recipes

Beef Topside, Siverside and Mini Roasting joint

Topside

Oven roast, Pot roast

Recipes | Carving tips

Silverside

Pot roast Recipes

Mini joint

Oven roast Recipes

Beef Braising Steak

Braising Steak

Casserole, stew, braise

Recipes
Beef Daubes and Stirfy Strips

Daubes

Casserole Recipes

Strips

Stir-fry

Recipes
Cubes

Topside Cubes

Grill, fry or BBQ

 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