A lean cut, either roasted whole or diced, the blade/chuck is destined for the patient chef.  Your reward for slow cooking these cuts is a tender dish packed with flavour.  A great value cut, perfect for family dinners.

The most popular of the premium steaks, this is a juicy tender cut, full of flavour.  It can be cooked whole as a glorious roast, or portioned into juicy steaks.  A great cut for the entertainer or the family chef, everyone will be satisfied.

An underestimated and relatively inexpensive cut, perfect for slow cooking or casseroles, the meat has a superb texture, and the bone in (Osso Bucco) adds extra flavour.  A great cut for a one-dish meal.

Rolled and tied, this is a wonderful cut of meat that is perfectly suited to slow cooking to release the flavour from the meat and to provide a meal packed with texture.

An all-time favourite, the striploin has a fine, yet firm texture and is rich in flavour.  It is perfect either roasted whole or barbecured/pan fried as a steak.  Part of this cut is the T-bone steak - the typically Aussie steak where you can enjoy the sirloin on one side of the bone and the fillet on the other side - two steaks in one!

Tender by name, tender by nature, this is the most tender of steaks.  Due to its small size and popularity it is also the most expensive cut of meat.  Mild and subtle in flavour, it is perfect for the barbecue, stir frying or pan frying.

Best diced or rolled, the skirt is most suited to casserole or slow cooking, with a focus on slow extraction of flavours and juices from the meat.

A great all-rounder and good value for money.  It is a lean and full-flavoured cut made up of three parts.  The Cap (a favourite for grilling or roasting), the Rost Bif or 'eye' (cooked as a stand alone roast or perfect when portioned into steak medallions) and the Tri Tip (perfect for thin slicing and quick cooking or even as a small roast).

The topside is from the hindquarter and is a very lean and versatile cut.  It is a great cut for roasting, mincing, casseroles, schnitzels and recipes where lean meat is required.  The silverside is also the most common cut for 'corned beef', an old fashioned but delicious way of preparing the meat!

From the hindquarter, the knuckle is used for dicing, roasting or thin slicing.  It has a firm texture, so is most suited to slower cooking, the reward for this being great flavour.  Some examples are Stroganoff or kebabs.