cuts of beef, mutton and pork

·         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

·         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

Pork

·         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