Diced beef is versatile for both casseroles and stews. It is usually cut from the blade or round.
Corned silverside is a salt-cured beef product. Corned silverside is boiled to cook it. Brisket can also be corned and boiled. Silverside can also be a nice cut of beef to roast if it has not been corned.
Osso bucco comes from the shin area, it is good for stewing. When the bone is removed is it known as gravy beef and is also good for stewing.
Blade steak is lean meat that comes from the shoulder area. Blade roast is a chunk of the blade used to roast. It is also diced for casseroles or cut thin for BBQ steak.
Rolled rib roast is a roast that has been de-boned and then rolled up. Once rolled up it is held together by Butchers twine to hold it's shape. Cook in a slow cooker or oven bake.
The eye fillet is cut from the loin of the beef. It is one of the most tender parts of the beef. The eye fillet can be cut for either roasts or steaks.
Cattleman's cutlet's are rib fillet on the bone. Get pan hot before frying cutlet, sear both sides, reduce heat slightly and cook to desired outcome.
Beef ribs come from the rib section. They can be cooked on the barbecue but are best slow cooked.
Y-bone is the same as oyster blade but with the bone in. Y-bone can be grilled or pan fryed but does better cooked slowly or tenderised. It can be cooked and cooked and never lose it's flavour.
Chuck steak is a lean meat that comes from the shoulder. It needs to be cooked for 2-3 hours to tenderise. If given the time to cook properley it will melt in your mouth and produce a great flavour.
Rib fillet is sliced from the rib primal of beef. It is both flavourful and tender. It's marbling of fat makes it very good for slow oven roasting and grilling.
Porterhouse are cut from the rear end of the short loin. A porterhouse steak can be cooked any way you like. It is perfect grilled but can also be broiled, sauteed or pan-fried. It is best cooked medium well at the most.
Rump steak is a delicious cut of beef and can be extremely tasty. Rump tends to be cooked more often grilled or barbecued but can also turn out very nice braised.
The T-bone is cut from the short loin. It includes a "T-shaped" bone with meat on each side. T-bone is suited to fast dry cooking such as grilling, longer cooking times are not necessary to tenderize the meat.
Beef mince is finely chopped by a meat grinder. It is used in many recipes including hamburgers,cottage pie, lasagne, spaghetti bolognese.