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Cooking Methods

Understanding methods for cooking beef and lamb is important to ensure you get the most out of your meat. In this section you will find handy tools and tips for cooking with beef and lamb, including which cuts are most suited to each method.

Cuts and cooking methods at a glance

= Roast

= Grill / BBQ

= Braise / Casserole / Pot-Roast

= Stir-Fry (slice into thin strips first)

Beef

Whole Fillet	Fillet Steaks	Topside	Corned Silverside
Thick Flank	Prime Rib on the Bone	Wing Rib	T-Bone Steaks
Whole Rump	Rump Steaks	Blade	Chuck Steaks
Whole Rib-Eye (Scotch Fillet)	Rib-Eye Fillet Steaks	Brisket	Shin
Whole Sirloin	Sirloin Steaks	Standing Rib Roast	Spare Ribs
Flank Skirt	Oxtail	Mince	Weiner Schnitzel
Bolar Roast

Click here to download the Beef Cuts brochure

Lamb

Shoulder Chops	Neck Chops	Boneless Shoulder Roast	Rib-Eye
Noisettes	Striploin / Fillet	Rack	Mid-Loin Chops
Spare Ribs	Frenched Cutlets	Leg Chops	Shank
Silverside	Topside	Rump	Short Cut Leg
Leg	Thick Flank	Carvery Leg	Mince
Leg Steaks

Click here to download the Lamb Cuts brochure

For recipe inspiration to help put these techniques into action, visit www.recipes.co.nz where you'll find hundreds of delicious meal ideas the whole family will enjoy. You can also register for free to receive even more recipe ideas, cooking tips, hints and win great prizes.