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Try a broader search like beef, meat box, half cow, lamb, or steak.
So you bought half a cow, and you’ve eaten all the bits you know and love.. and now you’ve got half your freezer filled with cuts you don’t recognise!
Do not worry!
Beef is delicious and your side of beef has opened up a world of new and exciting dishes for you to try.
The purpose of this guide is to give you a rough and ready… how do I cook this… guide so you can plan your evening meal quickly while looking into your freezer.
Use the table below to quickly identify your cut of meat, and best cooking style.
Start on the left, and move right, narrowing the choices as you go!
Or you can start from the top, by cooking method, and choose a cut!
| Meat Cut | Style | Best Cooked…. |
| Bolar Blade | Roast | Slow |
| Bolar Blade | Steak | Slow |
| Brisket | Slow roast (flat) | Slow |
| Brisket | Short ribs ( bones in) | Slow |
| Brisket | Slow roast (rolled) | Slow |
| Diced beef | (minced / diced) | Fry |
| Eye Fillet | Roast | Roast |
| Eye Fillet | Steak | Fry |
| Oyster Blade | Roast (bone out) | Slow |
| Oyster Blade | Steak (bone out) | Slow |
| Oyster Blade | Y- Bone steak (bone in) | Slow |
| Ribeye | Roast/Rib eye (bone in) | Grill |
| Ribeye | Steak/ Rib eye (bone in) | Fry |
| Round | Schnitzel | Fry |
| Round | Steak | Fry |
| Round | Roast | Roast |
| Rump | Roast | Roast |
| Rump | Steak | Grill |
| Scotch Fillet | Scotch steak (bone out) | Fry |
| Scotch Fillet | Roast (bone out) | Roast |
| Shin | Thors Hammer | Slow |
| Shin | Osso Buco | Slow |
| Shin | Gravy beef | Slow |
| Silverside | Steak | Stirfry |
| Silverside | Pickled | Roast |
| Silverside | Roast | Slow |
| Sirloin | T/bone | Fry |
| Sirloin | Porterhouse | Fry |
| Topside | Roast | Roast |
| Topside | Steaks | Fry |
This is a brief guide explaining how to cook each cut of meat.
Over time we’ll add some more recipies and guides, however this should be your first stop to get the basics right!
A bolar roast, also known as a beef bolar blade roast, is a cut of beef that comes from the shoulder area of the cow. It’s a flavorful and relatively tender cut of meat that consists of several muscles, including the bolar blade muscle, which can have a bit of marbling and connective tissue.
Bolar roast is a versatile cut that can be prepared in various ways, including roasting, braising, or slow-cooking. When cooked properly, it can be quite tender and flavourful.
Bolar roasts, when sliced as steak can be cooked on the grill or barbeque.
Brisket is a cut of beef that comes from the lower chest or breast area of a cow. It’s a flavorful and relatively tough cut of meat due to the connective tissue it contains.
Brisket is often used in various culinary traditions and is well-known for its popularity in barbecue, particularly in Texas-style barbecue.
Blade steak, also known as flat iron steak, is a cut of beef that is derived from the shoulder area of the cow, specifically from the top blade roast.
There can be a line of connective tissue running down the center of the steak. This must be removed in order to ensure a tender experience.
I find it a “Sneaky Steak” the meat is nice, but it’s impossible to remove the internal line of tissue (See photo) so most butchers usually dice this up to avoid customer disappointment.
Chuck steak is a cut of beef that comes from the shoulder area of the cow, specifically from the front portion of the animal. It’s known for its rich, beefy flavor and versatility in various cooking methods.
Chuck steak is a flavorful but relatively tough cut due to the presence of connective tissue and marbling.
Eye fillet, also known as fillet steak, tenderloin steak, or filet mignon (in French), is a premium cut of beef known for its exceptional tenderness and mild flavor.
This cut comes from the tenderloin muscle, which is situated along the spine of the cow. It’s considered one of the most prized and tender cuts of beef.
Porterhouse/ Strip Steak (New York Strip)
This is the larger section of the T-Bone, which is essentially a strip steak.
It is known for its rich, beefy flavor and a slightly firmer texture compared to the tenderloin portion.
Porterhouse is versatile and can be cooked using various methods, including grilling, pan-searing, broiling, or roasting. It’s a popular choice in Australian steakhouses
The Y-bone steaks come from a beef shoulder when it is sliced through the sholder blade.
That’s the bone you can see in the picture.
Usually left as a whole piece, or added to the diced beef.
Sometimes described as the “poor mans T-Bone” the 3 sections can be removed from the bone as shown and cooked seperately.
Ribeye, often known as ribeye steak, is a popular and highly regarded cut of beef known for its exceptional flavor and tenderness.
It’s cut from the rib area of the cow, specifically from the rib primal section, which is situated between the chuck (shoulder) and the loin.
The ribeye is typically prepared from the well-marbled center portion of the rib roast.
Scotch Fillet is Rib-Eye with the bone removed!
If you get the option, it is better value to have the bone left on, as you can see, you do lose a bit of meat when trimmed.
With the bone off, the meat will cook faster as the bone side isn’t insulated from the heat.
A T-bone steak, often simply referred to as a T-bone, is a popular and classic cut of beef known for its distinctive T-shaped bone.
This bone separates two different sections of meat, each with its own characteristics and flavors.
The T-bone steak is typically cut from the short loin of the cow and includes two primary cuts. Porterhouse and Eye Fillet!
Beef shin, also known as beef shank, is a cut of beef that comes from the leg of the cow, specifically the area just above the knee joint.
This cut is characterized by a significant amount of connective tissue, muscle, and marrow, which makes it relatively tough and gelatinous.
Recently popularised as a whole piece and called “Thors Hammer”
Low and Slow for the win!
Beef shin, also known as beef shank, is a cut of beef that comes from the leg of the cow, specifically the area just above the knee joint.
This is simply the shin which has been sliced into “steaks” but these are NOT steaks and must be slow cooked to taste good.
They will taste good
Beef shin, also known as beef shank, is a cut of beef that comes from the leg of the cow, specifically the area just above the knee joint.
The bone has been removed by the connective tissue remains.
Silverside is a beef cut that comes from the hindquarter of a cow, specifically from the hind leg or “round” area.
It’s a lean cut of beef that is typically used for various culinary purposes, including roasting and corned beef.
The name “silverside” is derived from the thin layer of silvery connective tissue on one side of the meat.
Silverside can also be sliced and used to make thin steak or schnitzels
Rump steak, also known as sirloin steak in some regions, is a cut of beef that comes from the lower back of the animal, specifically from the area just above the hindquarters. It’s a popular and flavourful cut of meat known for its balance of tenderness and beefy flavour.
Rump steak is typically leaner than cuts from the rib or loin areas, making it a good choice for those who prefer a slightly less fatty steak.
Topside steak, also known as top round steak in some regions, is a lean cut of beef that comes from the upper rear leg of a cow.
It is best suited for methods that involve quick cooking or tenderization techniques.
Due to its leanness, topside steak can become tough if overcooked. To keep it tender, it’s recommended to cook it to no more than medium-rare or medium donenes.
