cuts of beef, mutton and pork

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·         Scrag End: Slow cooked casseroles
·         Shoulder: Roasting joints and diced in casseroles
·         Best End: Roasting joints, rack of lamb or chops (grilled or bar-b-que)
·         Loin: Roasting joints or chops (grilled or bar-b-que)
·         Breast: Slow cooked roasting joint
·         Chump: Chops (grilled or bar-b-que)
·         Leg: Roasting joints and leg steaks
British Beef Cuts Diagram
·         Neck and Clod: Mince and stewing steak
·         Chuck and Blade: Slow roasting joints, braising and casseroles
·         Chuck: Slow roasting joints, braising, casseroles and pasties
·         Fore Rib: Roasting joints and where Ribeye steak comes from
·         Thin Rib: Slow cooked roasting joint
·         Brisket: Slow cooked roasting joint
·         Shin: Slow cooked stews and mince
·         Sirloin: Roasting joints and steak
·         Flank: Mince and skirt for pasties
·         Rump: Steak
·         Silverside: Roasting joints
·         Topside: Roasting joints
·         Thick Flank: Roasting joints
·         Leg: Slow cooked stews



PorkBritish Pork Cuts Diagram
·         Head: Used to make brawn and hogs pudding
·         Shoulder: Roasting joints, shoulder steaks, diced for casseroles, spare ribs and used in sausages
·         Blade: Roasting joints
·         Hand: Roasting joints and used in sausages
·         Loin: Roasting joints and chops
·         Belly: Roasting joints, slices (grilled or baked) and used in sausages
·         Leg: Roasting joints
·         Hock: Slow cooked boiling joint
·         Trotter: Slow cooked boiling joint

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