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  • Australian Beef & Lamb Cuts

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    Roozbeh P
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    The document lists various cuts of Australian beef and lamb, organized into categories. The main categories are shin, silverside/topside, rump, knuckle, loin, tenderloin, skirt, striploin, sirloin, cube roll, forequarter, blade/chuck, neck, brisket, and other. Each category lists specific cut names and how they are typically prepared, such as oven roasting, pan-frying, shallow frying, stir-frying, grilling, braising, barbecuing, or simmering.

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    Australian Beef & Lamb Cuts

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    The document lists various cuts of Australian beef and lamb, organized into categories. The main categories are shin, silverside/topside, rump, knuckle, loin, tenderloin, skirt, striploin, sirloin, cube roll, forequarter, blade/chuck, neck, brisket, and other. Each category lists specific cut names and how they are typically prepared, such as oven roasting, pan-frying, shallow frying, stir-frying, grilling, braising, barbecuing, or simmering.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    40 views1 page

    Australian Beef & Lamb Cuts

    Uploaded by

    Roozbeh P
    The document lists various cuts of Australian beef and lamb, organized into categories. The main categories are shin, silverside/topside, rump, knuckle, loin, tenderloin, skirt, striploin, sirloin, cube roll, forequarter, blade/chuck, neck, brisket, and other. Each category lists specific cut names and how they are typically prepared, such as oven roasting, pan-frying, shallow frying, stir-frying, grilling, braising, barbecuing, or simmering.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Australian beef & lamb cuts

    Shin

    Silverside/Topside

    Leg

    Boneless shin/ gravy beef

    Shin bone-in/ osso bucco

    Topside roast

    Topside steak

    Silverside minute steak

    Easy carve leg roast Lamb steaks (round or topside)

    Mini roast

    Leg bone in

    Leg (tunnel boned)

    Rump

    Chump

    Tenderloin

    Rump steak

    Rump roast

    Rump minute steak

    Rump medallion

    Rump centre steak

    Chump chop

    Lamb rump

    Fillet/tenderloin

    Knuckle

    Eye of Loin

    Round steak

    Round/minute steak

    Knuckle medallion
    Legend

    Boned and rolled loin roast

    Loin chop

    OVEN ROAST

    Tenderloin

    PAN-FRY

    Fillet/tenderloin steak

    Eye llet centre cut

    Butt llet

    SHALLOW/ CRUMB-FRY

    Buttery steak

    Eye of loin

    Skirt

    STIR-FRY

    Loin

    Skirt (diced or rolled and seasoned)

    GRILL & CHAR-GRILL

    Frenched cutlet


    Striploin

    BRAISE & CASSEROLE


    BARBECUE

    Frenched rack of lamb (8 rib)

    Frenched lamb rack (13 rib)

    Sirloin roast T-bone

    SIMMER

    Shank

    Sirloin steak/ porterhouse/ New York

    Shank

    Lamb drumstick

    Cube Roll

    Forequarter

    Rib eye/scotch llet Rib eye/scotch steak llet roast

    Standing rib roast

    Rib cutlet

    Forequarter chop

    Easy carve shoulder Rolled shoulder roast

    Forequarter rack (4 rib)

    Blade/Chuck

    Neck

    Blade steak

    Blade roast

    Boneless blade steak

    Chuck

    Oyster blade steak

    Blade minute steak

    Boneless blade steak bone in

    Neck chop

    Best neck shop

    Neck llet roast/ rib eye roast

    Brisket

    Other
    Diced beef Beef stirfry strips Beef mince

    Party Rack

    Other

    Rolled Brisket

    Party ribs

    Diced lamb

    Mince

    Lamb strips

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