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1. Shin Shank/Gravy Beef
*Good for soups and stewing – casseroles
Sliced, Diced, Minced, Osso Bucco
*Bones for popular Osso Buco dish.
2. Topside
A very lean piece of meat great for schnitzel, roasting, mincing and for recipes that require lean meat
Schnitzels, Roast
3. Round/Knuckle
Great flavoured piece of beef that generally requires slower cooking. Great for roasting, stewing (dicing) and thin slicing
Schnitzels, Roast, Steak
4. Rump
Makes a tasty roast or steaks (Roast in oven, pot roast on stove top or in slow cooker)
Whole, Sliced
5. Fillet/Eye Fillet/Tenderloin
The most tender part of the animal. Use for dishes requiring high quality meat. Used mostly for roast or steaks. Try: Chateaubriand (classic roast for two) , Fillet Mignon, Beef Wellington, Stroganoff, Steak Tartare
Whole, Sliced
6. Skirt
Quick cooking steaks, or choose to slow cook.
Sliced, Diced, Minced
7. T-bone/Porterhouse
Both premier steak cuts
Steaks
8. Scotch Fillet & Rolled Rib Roast
Premier steak cut, and makes a fabulous boneless roast or regal standing rib roast
Whole, Sliced, Minced, Roast
9. Chuck and Blade
Great for stewing, slow cooking, braising and pot roasting
Whole, Sliced
10. Brisket
Excellent for slow cooking....(ATB says good for trad brisket dishes, slow cooked in stock with herbs, meaty and offally in flavour)
Corned, Roast, Minced |
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走走停停，环澳之东北篇--16000公里 (2014-2-15) dadajuan 
发表于 2012-8-19 20:01
