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Also known as the eye fillet, this is one of the most tender and most popular cuts of beef. It's got very little fat and connective tissue, which means it's ideal for cutting into steaks and pan frying or grilling.

Flank is a tender and flavourful, cut with a strong meat grain running in a single direction – perfect for thin steaks, stir fry and grilling. The flap meat should be cut thinly across the grain and cooked no more than medium rare for the best results.

Also known as scotch fillet or rib eye, this cut is popular not only for tenderness, but also richness in flavour. Roast or grill with either bone in or not.

Also known as shank this highly worked muscle has a high level of connective tissue which needs to break down to allow for a tender, flavourful result. Do this through low and slow cooking types like braising. Cuts from the shin are * Osso bucco (bone in) / * Gravy beef (boneless).

This tasty cut is best roasted whole, allowing the connective tissue to break down and impart a full-bodied flavour while tenderising the meat. The blade roast can be further sliced into steaks or diced for slow cooking.

Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.

Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.

This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It's often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak.

Because of high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it's also good for thinly sliced Yakiniku and Korean style grill cooking.

This part of the brisket is full of flavour and because of its high degree of connective tissue that needs to break down over a long slow cook, it's best for braising, slow cooks and BBQ low and slow.

Chuck Cover is a cut located in the scapular region. Based on the inner side of the scapula and it´s complementary cartilage. Main muscle: M. subscapularis.