Chuck
A large working muscle, less tender with visible fat and connective tissue. Economical, great for curries, the fat will break down and melt into a flavourful dish.
Cooking Tip Category: Casserole
Gravy beef
This richly flavoured cut of meat has little fat but lots of connective tissue that breaks down during long, slow cooking. A great casserole cut.
Shin on bone
Comes from the bottom portion of the leg, is a hardworking muscle with connective tissue that breaks down with slow cooking to give you a beautiful tender result. An amazing cut that rewards the cook. Can be used as an alternative for osso buco and makes an amazing ragu.
A seriously wonderful cut that is worth its weight!
Crosscut / blade
A boneless cut that comes from the shoulder blade area, succulent and medium tender. The crosscut has a seam of gristle that softens and melts with slow cooking.
Brisket
This cut which offers great value for money has seen a resurgence in popularity with the influence of American barbecue.
Again, low and slow is the required treatment via smoker, barbecue, slow cooker, pressure cooker or oven. Will take on any flavours you care to throw its way.
After this treatment the brisket is fork tender and will pull apart.
Serve with crispy slaw and mash or as a sloppy joe in a burger. A party pleaser and a family favourite.