Breast can come either boneless/skinless and is suited to dishes requiring lean meat to be cooked quickly.

Either bone in skin on, or off great for roasting, boneless and skinless they are well suited for slower cooking dishes such as casseroles or curries.

Roasted, BBQ or slow cooking is good for this cut of the chicken.

Great to be used for BBQ oven or under a grill, this is a tasty quick meal or finger food.

Pork shoulder again is best used for slower cooking and cut into chops can be used for chops. When all bones, skin and fat are removed the shoulder great for dishes requiring pulled pork.

Leg in the piece best used for a roast, your Butcher will also use this cut to produce a premium leg ham. With the bones, skin and fat removed leg is also suited for diced stirfry and pork schnitzel.

Either to be cut into pork spare ribs or used whole to bake.

Cut into chops, roast or used by your Butcher to make a premium bacon.

Both can be used to roast or used to produce stock or soups.

Cut from the eye of the fore rib, rib eye steaks have a little more fat than other steaks, which helps to keep them moist. They're ideal for char-grilling or frying.

Considered the most lean and tender steak of all, fillet is ideal for quick cooking, and lends itself well to cooking rare in dishes like carpaccio.

     

Although rump is a little firmer in texture than fillet, it's said to have more flavour. It is usually quite a large steak, and can be cut into strips or chunks for frying too.





Hailing from the hindquarters, sirloin is usually boned and rolled. It's leaner than the rib eye and makes for another very tender roast.

Marbled with creamy fat, roast rib eye is a juicy joint as the fat helps to keep it moist. You can choose if you want yours bone in or bone out. 

Cut across the bone of the sirloin, T-bone steaks are fillet on one side and sirloin on the other, making them both tender and tasty. They work well simply fried with a little seasoning. 

     

Taken from the hindquarter, topside is lean and very tender. Topside and silverside are often sold rolled with a sheet of fat around them to stop the meat from drying out. Silverside is slightly tougher than topside, so it can also be used to make salt beef or corned beef.

Chuck and blade come from the fore ribs. They are usually sliced or diced into chunks for stewing or slow cooking.

Shin comes from the foreleg and is usually bought in medallions with the bone in or out. It's perfect for rich stews, casseroles or braised dishes.

Taken from the belly and rolled into a joint, brisket is economical and ideal for slow roasting, or pot roasting with melt-in-the-mouth, tender results.

Flank is commonly used for minute steaks. It's cheap, tends to come cut thinly, and responds well to very quick cooking. Be careful not to overcook it as it can end up a little tough. Flank can also be stewed or braised.