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How do I cook this cut?

So you bought half a cow, and you’ve eaten all the bits you know and love.. and now you’ve got half your freezer filled with cuts you don’t recognise!

Do not worry! 

Beef is delicious and your side of beef has opened up a world of new and exciting dishes for you to try. 

The purpose of this guide is to give you a rough and ready… how do I cook this… guide so you can plan your evening meal quickly while looking into your freezer.

A quick summary

Use the table below to quickly identify your cut of meat, and best cooking style. 

Start on the left, and move right, narrowing the choices as you go!

Or you can start from the top, by cooking method, and choose a cut!

Meat Cut Style Best Cooked….
Bolar Blade Roast Slow
Bolar Blade Steak Slow
Brisket Slow roast (flat) Slow
Brisket Short ribs ( bones in) Slow
Brisket Slow roast (rolled) Slow
Diced beef (minced / diced)  Fry
Eye Fillet Roast Roast
Eye Fillet Steak Fry
Oyster Blade Roast (bone out) Slow
Oyster Blade Steak (bone out) Slow
Oyster Blade Y- Bone steak (bone in) Slow
Ribeye  Roast/Rib eye (bone in) Grill
Ribeye  Steak/ Rib eye (bone in) Fry
Round Schnitzel Fry
Round Steak Fry
Round Roast Roast
Rump Roast Roast
Rump Steak Grill
Scotch Fillet Scotch steak (bone out) Fry
Scotch Fillet Roast (bone out) Roast
Shin Thors Hammer  Slow
Shin Osso Buco Slow
Shin Gravy beef Slow
Silverside Steak Stirfry
Silverside Pickled  Roast
Silverside Roast Slow
Sirloin T/bone Fry
Sirloin Porterhouse Fry
Topside Roast Roast
Topside Steaks Fry

Beef Cuts - Cooking Instructions

This is a brief guide explaining how to cook each cut of meat. 

Over time we’ll add some more recipies and guides, however this should be your first stop to get the basics right!

What is Bolar Roast

A bolar roast, also known as a beef bolar blade roast, is a cut of beef that comes from the shoulder area of the cow. It’s a flavorful and relatively tender cut of meat that consists of several muscles, including the bolar blade muscle, which can have a bit of marbling and connective tissue.

 

Bolar roast is a versatile cut that can be prepared in various ways, including roasting, braising, or slow-cooking. When cooked properly, it can be quite tender and flavourful. 

 

Cooking Bolar Roast

Slow Cook

  • Preheat oven to 180°C.
  • Season the roast with salt, pepper, and herbs.
  • Roast for 45-50 minutes per 500 grams.
  • Use a meat thermometer to reach desired doneness (e.g., 57°C for medium-rare).
  • Rest for 10-15 minutes before carving.

What is Bolar Steak

Bolar roasts, when sliced as steak can be cooked on the grill or barbeque. 

 

Cooking Bolar Steaks

High heat on Pan

  • Prepare meat to room temperature 
  • Start by searing the fat cap on the steak first on medium heat
  • Cook each side on high heat for 6 minutes / side
  • Leave rest for half the cooking time. 

What is Brisket

Brisket is a cut of beef that comes from the lower chest or breast area of a cow. It’s a flavorful and relatively tough cut of meat due to the connective tissue it contains.

Brisket is often used in various culinary traditions and is well-known for its popularity in barbecue, particularly in Texas-style barbecue.

 

Cooking Brisket

Low and Slow

  • Preheat the oven or smoker to 110-120°C.
  • Season the brisket with a dry rub or marinade.
  • Place the brisket fat side up in a cooking vessel.
  • Cook low and slow for 1.5 to 2 hours per kilogram.
  • Rest the brisket for at least 30 minutes before slicing and serving.

What is Blade Steak

Blade steak, also known as flat iron steak, is a cut of beef that is derived from the shoulder area of the cow, specifically from the top blade roast.

There can be a line of connective tissue running down the center of the steak. This must be removed in order to ensure a tender experience. 

I find it a “Sneaky Steak” the meat is nice, but it’s impossible to remove the internal line of tissue (See photo) so most butchers usually dice this up to avoid customer disappointment. 

 

Cooking Blade Steak

Low and Slow Unless middle connective tissue is removed.

  • Preheat a skillet or grill to medium-high heat.
  • Season the blade steak with salt, pepper, and optional seasonings.
  • Cook the steak for about 3-5 minutes per side, or until it reaches your desired level of doneness.
  • Rest the steak for a few minutes before slicing and serving.
 
The key to preparing oyster blade steak is to cook it to no more than medium-rare or medium doneness to preserve its tenderness. Overcooking can make it tough.

What is Chuck Steak

Chuck steak is a cut of beef that comes from the shoulder area of the cow, specifically from the front portion of the animal. It’s known for its rich, beefy flavor and versatility in various cooking methods.

Chuck steak is a flavorful but relatively tough cut due to the presence of connective tissue and marbling.

Chuck Steak

Low and Slow

  • Season the chuck steak.
  • Sear on all sides in a pot or Dutch oven.
  • Add vegetables and liquid.
  • Braise for 1.5 to 2 hours until tender.
  • Rest for 10-15 minutes.
  • Slice and serve with sauce or side dishes.

What is Fillet Steak

Eye fillet, also known as fillet steak, tenderloin steak, or filet mignon (in French), is a premium cut of beef known for its exceptional tenderness and mild flavor. 

This cut comes from the tenderloin muscle, which is situated along the spine of the cow. It’s considered one of the most prized and tender cuts of beef.

 

 

Cooking Fillet

Hot and Fast

  • Prepare a hot grill or pan for searing.
    Season with salt, pepper, and optional seasonings.
  • Wrap in bacon for extra deliciousness (but cook a little longer)
  • Sear on high heat, about 2-3 minutes per side.
  • Rest for 5-10 minutes, slice against the grain, and serve.

What is Porterhouse

Porterhouse/ Strip Steak (New York Strip)

This is the larger section of the T-Bone, which is essentially a strip steak.

It is known for its rich, beefy flavor and a slightly firmer texture compared to the tenderloin portion.

Porterhouse is versatile and can be cooked using various methods, including grilling, pan-searing, broiling, or roasting. It’s a popular choice in Australian steakhouses

Cooking Porterhouse Steak

Hot and Fast

  • Prepare a hot grill or pan for searing.
    Season with salt, pepper, and optional seasonings.
  • Wrap in bacon for extra deliciousness (but cook a little longer)
  • Sear on high heat, about 2-3 minutes per side.
  • Rest for 5-10 minutes, slice against the grain, and serve.

What is Y-Bone

The  Y-bone steaks come from a beef shoulder when it is sliced through the sholder blade. 

That’s the bone you can see in the picture.

Usually left as a whole piece, or added to the diced beef. 

Sometimes described as the “poor mans T-Bone” the 3 sections can be removed from the bone as shown and cooked seperately. 

Cooking Y-Bone Steak

Hot and Fast

  • Prepare a hot grill or pan for searing.
    Season with salt, pepper, and optional seasonings.
  • Sear on high heat, about 3-4 minutes per side.
  • Rest after cooking
  • Be aware of the bone when eating!

What is Rib-Eye

Ribeye, often known as ribeye steak, is a popular and highly regarded cut of beef known for its exceptional flavor and tenderness.

It’s cut from the rib area of the cow, specifically from the rib primal section, which is situated between the chuck (shoulder) and the loin.

The ribeye is typically prepared from the well-marbled center portion of the rib roast.

Cooking Rib-Eye Steak

Hot, but takes a bit to cook through!

  • Let the ribeye come to room temperature.
  • Season with salt, pepper, and optional seasonings.
  • Preheat grill or skillet to high heat.
  • Cook for 4-5 minutes per side for medium-rare.
  • Rest for 5-10 minutes before slicing and serving.

What is Scotch Fillet

Scotch Fillet is Rib-Eye with the bone removed!

If you get the option, it is better value to have the bone left on, as you can see, you do lose a bit of meat when trimmed. 

With the bone off, the meat will cook faster as the bone side isn’t insulated from the heat. 

Cooking Scotch Fillet

Hot and Fast

  • Let the scotch fillet come to room temperature.
  • Season with salt, pepper, and optional seasonings.
  • Preheat a grill, skillet, or barbecue to high heat.
  • Cook for about 4-5 minutes per side for medium-rare.
  • Rest for 5-10 minutes before slicing and serving.

What is T-Bone

A T-bone steak, often simply referred to as a T-bone, is a popular and classic cut of beef known for its distinctive T-shaped bone. 

This bone separates two different sections of meat, each with its own characteristics and flavors. 

The T-bone steak is typically cut from the short loin of the cow and includes two primary cuts.  Porterhouse and Eye Fillet!

 

Cooking T-Bone

Hot and Fast

  • Season the T-bone steak with salt and pepper, and optional seasonings.
  • Preheat your grill or skillet to high heat.
  • Sear the steak on both sides for about 4-5 minutes for medium-rare, adjusting for desired doneness.
  • Rest the steak for about 5-10 minutes.
  • Slice and serve with your preferred side dishes or sauces.
  •  

What is Beef Shin (Thors Hammer)

Beef shin, also known as beef shank, is a cut of beef that comes from the leg of the cow, specifically the area just above the knee joint.

This cut is characterized by a significant amount of connective tissue, muscle, and marrow, which makes it relatively tough and gelatinous.

Recently popularised as a whole piece and called “Thors Hammer” 

Low and Slow for the win!

Cooking Beef Shin

Low and Slow

    • Season the beef shin with salt and pepper.
    • Heat a heavy pot or Dutch oven over medium-high heat.
    • Sear the beef shin on all sides until browned.
    •  Cover and simmer on low heat for 2-3 hours or until the meat is tender.
 

What is Osso Bucco

Beef shin, also known as beef shank, is a cut of beef that comes from the leg of the cow, specifically the area just above the knee joint.

This is simply the shin which has been sliced into “steaks” but these are NOT steaks and must be slow cooked to taste good.

They will taste good 😀

Cooking Beef Shin

Low and Slow

    • Season the beef shin with salt and pepper.
    • Heat a heavy pot or Dutch oven over medium-high heat.
    • Sear the beef shin on all sides until browned.
    •  Cover and simmer on low heat for 2-3 hours or until the meat is tender.
 

What is Gravy Beef

Beef shin, also known as beef shank, is a cut of beef that comes from the leg of the cow, specifically the area just above the knee joint.

The bone has been removed by the connective tissue remains.

 
The meat must be slow cooked in order to be properly enjoyed.

Cooking Gravy Beef

Low and Slow

  • Season the beef with salt and pepper.
  • Heat a heavy pot or Dutch oven over medium-high heat.
  • Sear the beef shin on all sides until browned.
  •  Cover and simmer on low heat for 2-3 hours or until the meat is tender.

What is Silverside

Silverside is a beef cut that comes from the hindquarter of a cow, specifically from the hind leg or “round” area.

It’s a lean cut of beef that is typically used for various culinary purposes, including roasting and corned beef.

The name “silverside” is derived from the thin layer of silvery connective tissue on one side of the meat.

Silverside can also be sliced and used to make thin steak or schnitzels

Cooking Silverside

Boil or Roast

  • Boil or roast the silverside.
  • If boiling, use cold water and simmer.
  • If roasting, season and roast in the oven.
  • Rest for 10-15 minutes.
  • Slice and serve as desired, hot or cold.

What is Rump Steak

Rump steak, also known as sirloin steak in some regions, is a cut of beef that comes from the lower back of the animal, specifically from the area just above the hindquarters. It’s a popular and flavourful cut of meat known for its balance of tenderness and beefy flavour. 

Rump steak is typically leaner than cuts from the rib or loin areas, making it a good choice for those who prefer a slightly less fatty steak.

 

Cooking Rump Steak

Fry on a high heat

  • Remove from the fridge and let it come to room temperature for 30 minutes.
  • Preheat the grill or pan to high heat, ensuring a hot cooking surface.
  • Season the steak with salt, pepper, and optional seasonings.
  • Cook the steak, flipping it as needed until it reaches your desired level of doneness.
  • Let the steak rest for 5 minutes before slicing and serving.

What is Topside Steak

Topside steak, also known as top round steak in some regions, is a lean cut of beef that comes from the upper rear leg of a cow. 

It is best suited for methods that involve quick cooking or tenderization techniques.

Due to its leanness, topside steak can become tough if overcooked. To keep it tender, it’s recommended to cook it to no more than medium-rare or medium donenes. 

Cooking Topside Steak

Fry on a high heat

  • Remove from the fridge and let it come to room temperature
  • Season the steak with salt, pepper, and optional seasonings.
  • Preheat the grill or pan to high heat, ensuring a hot cooking surface.
  • Cook for about 3-4 minutes per side for medium-rare.
  • Rest for 5-10 minutes before slicing and serving..

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