How to Cook Different Cuts of Meat


Different cuts of meat should be cooked differently; this is because they come from various parts of the animal which have served different purposes.


The cut of meat you choose will have a unique amount of fat, tenderness and flavour depending on what part of the animal it is from. It is important to know which cooking technique to use so you can cook with confidence and utilise each cut of meat.

We’ve made a list of the most common cuts of beef, explained what they are and the best way to cook them.


Blade steak and roast

The blade steak or blade roast cut of beef is from the shoulder blade of the animal. The steak cut is very versatile and can be cooked by barbecuing, pan-frying, stir fried, diced or even slow cooked. The blade roast, on the other hand, is fantastic to be cooked as a whole roast. If need, you can also cut this into steaks.



Chuck meat is one of the neck muscles of the beef. Therefore, it contains a lot of connective tissue and is perfect for slow and moist cooking techniques.


Scotch fillet

The scotch fillet cut of meat comes from the back of the animal. It runs between the sirloin and the chuck. It is a moist and flavoursome cut of beef and is great for roasting or can be cut into steaks or strips to pan fry.


Rolled rib and standing rib roasts

The standing rib roast is perfect for entertaining. It is the scotch fillet with the rib bones still attached. While the rolled rib roast is the same cut again with the bones removed, and the beef rolled and tied.


Point end brisket

This cut of meat is the pectoral muscles from the chest area of the animal.  Because of the amount of connective tissue in this cut, it is ideal for slow-cooking, braising or used in a casserole. This cut of beef is perfect for any pulled beef recipes because it will start falling apart while cooking.



The sirloin steak and roast cut comes from the strip loin. The strip loin is a section of the meat which is situated on the hindquarter of the spine (ribs to rump). A sirloin steak is cut from the back end of this section and is best suited to high temperature cooking such as pan frying and barbecuing.



The fillet, otherwise known as the tenderloin is one of the most tender cuts of beef. This is because it sits along the spine of the animal and doesn’t do as much work as other cuts of beef.  It also only contains a small amount of connective tissue and fat. The fillet is best suited to pan frying and barbecuing or even roasting if kept as a whole fillet.



A T-bone cut of meat comes front of the strip loin. The “t” shape is created by the combination of the tenderloin on one side of the bone and a piece of strip loin on the other. This cut, as many readers would know is great for frying and BBQing.



Not to be mistaken with a T-bone steak, a porterhouse steak is cut from the opposite end of the strip loin. The porterhouse is cut from the rear of the strip loin and, therefore, includes more of the tenderloin steak.



The rump roast comes from the hindquarter of the animal and is a boneless piece of beef.  This cut can be pan fried, slow cooked, or roasted.



All silverside cuts are great for slow cooking. The silverside comes from the outside of the hind legs- located between the knuckle and the topside. Because the silverside is a heavily used muscle, it is ideal for slow cooking.



Topside is located between the flank and the silverside. It is also best for slow cooking.



A lean piece of beef that can be roasted, slow cooked, barbecued or sliced for stirfrys.


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