Beef

The best cuts for slow cooking

Shin - Perfect for stews and casseroles

Braising steak - Typically from the chuck or blade and is ideal for casseroling or braising

The best cuts for roasting

Topside, silverside - Taken from the hindquarter and ideal for roasting

Forerib, boneless rib - A premium roasting cut which is sold either boneless or on the bone.

Boneless, rolled sirloin - This is great for a special occasion and makes an impressive centrepiece for any table

The best cuts for pan-frying, grilling and griddling

Rib eye - This steak is cut from the eye of the fore rib and although it carries slightly more fat than other steaks it has a wonderful flavour

Sirloin - Steaks are usually cut to about 2cm and have a great flavour

Rump - These steaks are usually larger and have a firmer texture but are often considered to have more flavour

Fillet - This is the most lean and tender of all steaks, it cooks quickly and there is no waste
All of these are suitable for barbecues

Information taken from Tuck-in produced by EBLEX (English Beef & Lamb Executive)