a brief global guide to meat cuts

Rather than bombard you with a complete guide to all the meat cuts available, we’re going to focus on a few of my favourite cuts.

Take this as a starting place to explore and grow your meat cooking confidence, but by all means try new things when you can. If you’re unsure it’s best to talk to your butcher and either tell them what you’d like to make and get their recommendation. OR choose a particular cut and get your butcher to recommend the best method for cooking it.

When I’m feeling indecisive, I also love getting my butcher to just recommend whatever he thinks is particularly good that day and take my meal planning from there.

The best way to divide different cuts of meat is to class them into the optimum type of cooking. Basically most things are either best suited to quick cooking with hot dry heat OR slow cooking with long low moist heat.

cooking techniques

Hot dry techniques
Include stir frying, grilling (broiling), pan frying, BBQing, roasting at high temperatures.
The more expensive, tender cuts tend to be best suited for this method.

Long moist techniques
Include stewing, braising, slow cooking, poaching, roasting at low temperatures (also called slow roasting). Currys and soups tend to fall in here as well.
The less expensive, less tender but more flavoursome cuts tend to be best for this method

beef cuts

best beef for hot dry cooking
– Fillet / Tenderloin – most expensive and tender. Low flavour
– Sirloin / New York Cut / Porterhouse / Entrecote / Striploin
– Ribeye Steak / Rib Fillet / Scotch Fillet / Scotchie / Cube Roll – my favourite steak. Best balance of flavour and tenderness.
– Ground Beef / Minced Beef – think burgers

best beef for slow moist cooking
– Chuck – big on flavour
– Cheeks – can be hard to find but make the most amazingly succulent slow cooked dishes.
– Shin / Osso Buco – Traditionally veal is used but beef can be really lovely as well.
– Ground Beef / Minced Beef – think spaghetti bolognese

lamb cuts

best lamb for hot dry cooking
– Fillet / Tenderloin – most expensive and tender.
– Cutlets / Rack of Lamb
– Leg / Gigot – the best roast ever 😉
– Ground Lamb / Minced Lamb

best lamb for slow moist cooking
– Shanks
– Shoulder – tends to be more fatty than leg but cheaper and wonderful flavour
– Neck chops
– Ground Lamb / Minced Lamb

chicken cuts

best chicken for hot dry cooking
– Breast / Tenderloin – most expensive and tender.
– Whole chicken – good for roasts
– Ground Chicken / Minced Chicken

best chicken for slow moist cooking
– Drumsticks / Legs with the bone in
– Thighs / Marylands
– Whole Chicken – lovely poached
– Ground Chicken / Minced Chicken

pork cuts

best pork for hot dry cooking
– Fillet / Tenderloin – most expensive and tender.
– Cutlets / Loin Chops / Pork Chops
– Pork Belly/ Side / Side Pork
– Ground Pork / Minced Pork

best pork for slow moist cooking
– Ribs / Spareribs
– Shoulder
– Ground Pork / Minced Pork

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