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)   

 

 = Pan-Fry             

 = Microwave

 = Steaming    

 = Poach / Simmer

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.

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