Chart of Cuts

Cut name	Description	Cooking
Blade	Often (erroneously) called Chuck or Shoulder. This is fairly lean and is ideal for pies and puddings. This is normally supplied as 'braising' in Dexter packs.	Braising, stewing or as mince
Brisket	The ideal cut for slow or pot roasting. This is normally supplied as mince in Dexter packs.	Slow Roast, braising, stewing. Also ideal for salting
Chuck	Also known as Chine. This is normally supplied as 'braising' in Dexter packs.	This cut is best braised, stewed or used or pie fillings
Clod	Also known as Neck or Sticking piece. This is normally supplied as 'stewing' in Dexter packs.	Stewing or braising
Fillet	This is the most tender and tastiest cut of all. It is usually the most expensive!	Special dishes.
Flank	Also known as Thick Flank or Buttock Steak. It is somewhat fatty. This is normally supplied as 'stewing' Dexter packs.	Braising, stewing, mince.
Leg	Lean and full of flavour, but contains a lot of gristle. This is normally supplied as mince in Dexter packs.	Stewing, mince
Rib	Probably the best roasting joint	Roasting, or makes a marvelous BBQ joint.
Rump	Quality steaks and roasts. This is normally supplied cut as steaks in Dexter packs.	Frying, grilling, or roasting as a larger piece
Shin	High in gelatine, so good for brawn, pies and puddings. This is normally supplied as mince in Dexter packs.	Braising, stewing or mince
Silverside	Use for either roasting or for very good braising steak. This is normally supplied as joints in Dexter packs.	Best slow roasted
Sirloin	The Roast Beef of Olde England. Supplied as steaks in Dexter packs.	Frying, grilling or roasting as a larger piece
Tail	An acquired taste, full of flavour if prepared properly. Supplied only if requested when ordering!	Casserole or stewing in individual pieces
Topside	Very lean and fine grained. This is normally supplied as joints in Dexter packs.	When roasting, tie some fat around it to keep moist.