| Cut (British) | Use |
|---|---|
| Neck & Clod | Stewing steak. This is a tough cut needing long slow cooking. |
| Chuck & Blade | Braising steak. This cut is not as tough as Neck. |
| Fore rib | Roasting steak. This cut has a fair amount of fat. |
| Sirloin | Roasting steak or can be cut into grilling/frying steaks. |
| Rump | Cheaper version of fillet or sirloin but may be more tasty. |
| Tenderloin (including fillet) | Frying or grilling steak. This cut has little fat and is very tender. |
| Topside, silverside and Thick Flank | Roasting steak. This is a very lean cut which is easy to dry out if not cooked gently. |
| Thick rib | Braising or casserole steak. Not quite as tough as Neck. |
| Thin rib and Flank | Mince. This is a tough cut. |
| Brisket | Slow roast or pot roast steak. |
| Shin and Leg | Stewing steak. This is a tough cut needing long slow cooking. |