BirthME, Doulas

This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture.Much like other well exercised cuts of Beef, slow-moist cooking methods, such as braising and stewing are best used to break the connective tissues and soften up the meat. It can also be kept whole and tied with string to form a uniform shape for roasting. From curries to ribs and stews, these beef recipes will inspire you to break out the slow cooker! It is also a perfect cut for stir-frying with its full flavour and tenderness.Cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. 1 / 0. On an average each person in Australia consumes 33kg of beef meat per year in a variety of forms including steaks, roasts, stews, and soups.

It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise.The oyster blade is connected to the shoulder blade of the beef. Rostbif can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.Rump cap is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavour.

If you don’t feel like a roast though, this cut can also be sliced into steaks or stir-fry strips.The t-shaped bone in the T-bone steak is from the back of the animal.


Made up of multiple muscles, chuck is a well used area so contains a great deal of connective tissue. Braising is particularly easy if you have a slow cooker. Grill or slow-roast for a succulent beef dish.Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole.
Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.Also known as bavette, this long flat steak is taken from a single muscle beneath the loin in the abdominal area. Australian Beef - Recipes, Cooking Tips and More; Know your meat; Butcher's guide to popular beef cuts Butcher's guide to popular beef cuts With so much choice, there's a beef cut to satisfy every taste, budget and occasion. The Australian beef industry has been more than 200 years in the making. Australian Beef - Recipes, Cooking Tips and More; Know your meat; Beef cuts Beef cuts The primal cuts of the beef carcass are the basic cuts separated from the carcass during butchering.

Made up of five distinct muscles, it’s named after the silver wall of connective tissue that sits on the side of the cut, which is removed before cooking. Hanger steaks can be hard to find as there's only one per animal. Click on a cut below to see information about the derived sub-cuts.

Each cut has a unique texture and flavour that suits certain cooking methods and recipes, making it a tasty pleasure to experiment. If the meat falls apart easily, it’s ready! The term "primal" is not the same as "prime" which characterizes the higher quality cuts. There are two briskets per animal accounting for around 7.2% of the carcase. When cooked on high heat, the characteristic marbling imparts an outstanding flavour. Although sold as steak, performs best when diced for slow-cooking in a hearty casserole or braise.

Shin suits moist low, slow cooking to allow the connective tissue to tenderise while enriching with flavour. You’ll find a breakdown of all the basic cuts of our premium Australian Beef below. This low and slow cooking breaks down tough muscle fibres and connective tissue and drastically increases the tenderness of the meat. Flavoursome and versatile, it contains several muscles with layers of fat and connective tissue and performs well as a slow braise or roast. Being a 'support' muscle not subjected to the heavy work of moving the animal around, scotch fillet steaks are tender, tasty and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced.The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist and flavourful cut of beef perfect for a special roasting occasion. This gives you a rib cutlet. This beef cut is perfect for shredding as it literally pulls apart when cooked.The Navel End is more square shaped than the point end brisket and slices up more neatly. Best slow-cooked for a flavourful, moist and tender result. The fillet or tenderloin (as the name suggests) is one such cut. Meat Standards Australia (MSA) is an eating quality grading program designed to take the guess work out of buying and cooking Australian beef. Derived from the shoulder region of the animal, blade accounts for around 5.5% of the carcase.

Lean and economical, this cut is best for feeding a crowd. Extremely versatile rump can be sliced whole into rump steaks or subprimaled to reveal a range of cuts with varying textures and tenderness.A great all-rounder steak, rump is perfect for a variety of cooking methods. Foundations laid many years ago have helped it evolve into the dynamic and progressive entity it is today.

If you can't get enough of slow cooking then you can also try our slow cooker chicken recipes.

Butt fillet can be roasted whole or prepared further into steaks.