Wild Meadows Beef Cuts Guide
Get to know the cuts in your beef order. Tap or scroll to any cut to see where it comes from on the animal, what it tastes like, and the best ways to cook it, from quick steaks to slow, tender roasts. It’s here to help you make the most of every part of your Wild Meadows beef order.
Fast Cooking Steak and Roasting Cuts
Tender, leaner or premium cuts suited to quick cooking, grilling, pan frying and roasting.
Eye Fillet
Eye fillet is the most tender cut on the animal. It is very lean, fine-textured and mild in flavour, making it ideal when tenderness is the priority.
Eating profile: Tender, lean, mild flavour.
Cooking notes: Cook quickly over medium-high heat and avoid overcooking. Because it is lean, it is best served rare to medium-rare with a short rest before slicing.
Best for
- Premium steaks
- Quick pan frying
- Special occasion meals
- Medallions or whole fillet roasts
Sirloin
Sirloin is a classic steak cut with a good balance of tenderness and beef flavour. It has more character than eye fillet while still being easy to cook.
Eating profile: Tender, beefy, versatile.
Cooking notes: Season simply, cook over high heat, then rest well. Slice across the grain for the best eating texture.
Best for
- Sirloin steaks
- Grilling
- Pan frying
- Steak sandwiches
T Bone
T Bone combines two premium steak experiences in one cut. On one side of the bone is sirloin, while the other side contains a portion of tender eye fillet. It delivers excellent flavour, tenderness and presentation.
Eating profile: Tender, juicy, premium steakhouse cut.
Cooking notes: Best cooked over high heat on a barbecue or in a hot pan, then rested before serving. Because the fillet side cooks faster than the sirloin side, medium-rare is often the ideal finish.
Best for
- Barbecuing
- Steak nights
- Reverse searing
- Special occasion meals
Rump
Rump is a full-flavoured and versatile cut from the hindquarter. It is slightly firmer than loin cuts but offers excellent value and strong beef flavour.
Eating profile: Full-flavoured, good value.
Cooking notes: Best cooked hot and fast, then rested. For stir-fries or strips, slice thinly across the grain.
Best for
- Rump steaks
- Stir-fry strips
- Kebabs
- Quick grilling
Beef Rib Primal
The beef rib primal is the source of rich, tender rib cuts. It can be prepared as roasts, bone-in rib cuts or broken down into premium steaks.
Eating profile: Rich, tender, impressive.
Cooking notes: Roast gently and use a thermometer for best results. Rest generously before carving so the juices redistribute.
Best for
- Prime rib roast
- Standing rib roast
- Rib-eye style cuts
- Special occasion roasting
Scotch Fillet
Scotch fillet is a rich, tender and well-marbled steak cut. The marbling gives it excellent flavour and helps keep it juicy during cooking.
Eating profile: Juicy, marbled, premium.
Cooking notes: Cook over medium-high heat to render the fat and develop a good crust. Rest before serving.
Best for
- Scotch fillet steaks
- Rib-eye steaks
- Tomahawk-style cuts
- Prime rib roast
Knuckle / Thick Flank
Knuckle, also known as thick flank, is a lean hindquarter cut. It can be sliced for schnitzel, diced for stewing or used for lean everyday meals.
Eating profile: Lean, practical.
Cooking notes: Because it is lean, avoid drying it out. Use quick cooking for thin slices or slow moist cooking for diced pieces.
Best for
- Schnitzel
- Diced stewing steak
- Lean strips
- Mince
Skirt
Skirt is a thin, strongly flavoured cut with a distinct grain. It is excellent when cooked quickly and sliced correctly.
Eating profile: Bold flavour, quick-cook.
Cooking notes: Marinate if desired, cook hot and fast, then slice thinly across the grain. Do not overcook.
Best for
- Skirt steak
- Fajita-style strips
- Quick grilling
- Marinated steak
Slow Cooking Cuts
Harder-working cuts that benefit from low, slow or moist cooking to become tender and full flavoured.
Cross Cut Blade
Cross cut blade comes from the shoulder, a hard-working area with plenty of flavour. It can be used for slower cooking or prepared as steaks depending on the cut.
Eating profile: Flavourful, hearty.
Cooking notes: For tenderness, use moist slow cooking or braising. If cooking as steak, avoid overcooking and slice across the grain.
Best for
- Blade steak
- Slow cooking
- Casseroles
- Gravy beef
Bolar Blade
Bolar blade is a versatile shoulder roast with good flavour. It suits roasting, slow cooking and slicing for everyday meals.
Eating profile: Versatile, savoury.
Cooking notes: Roast gently or braise with moisture. Let it rest well before carving thinly across the grain.
Best for
- Bolar roast
- Slow roasting
- Pot roast
- Sliced cold beef
Chuck
Chuck is a flavour-packed cut from the front of the animal. It has connective tissue that becomes tender and rich when cooked slowly.
Eating profile: Rich, robust, slow-cook.
Cooking notes: Cook low and slow with moisture until tender. Ideal for meals where flavour and richness matter more than quick cooking.
Best for
- Diced beef
- Casseroles
- Slow cooker meals
- Mince or burgers
Rib
Rib cuts are full of flavour and can be prepared in several ways. Short ribs and rolled rib roasts are especially satisfying when cooked slowly.
Eating profile: Flavourful, rich.
Cooking notes: Short ribs are best braised or smoked low and slow. Roasts benefit from gentle cooking and a proper rest.
Best for
- Short ribs
- Rolled rib roast
- Slow roasting
- Braising
Brisket
Brisket is a richly flavoured cut from the lower chest. It has firm muscle fibres and connective tissue that become tender with long, slow cooking.
Eating profile: Rich, hearty, slow-cook.
Cooking notes: Cook low and slow until tender. Brisket rewards patience and is excellent for barbecue, braising or corning.
Best for
- Smoking
- Slow roasting
- Corned beef
- Pulled or sliced beef
Topside
Topside is a lean hindquarter cut commonly used for roasting or slicing. It is a good everyday cut when cooked carefully.
Eating profile: Lean, classic roast.
Cooking notes: Roast gently and carve thinly across the grain. It can dry out if overcooked, so a thermometer is helpful.
Best for
- Topside roast
- Lean steaks
- Sliced roast beef
- Mince
Silverside
Silverside is a lean, firm cut often used for corned beef, pot roast or slow cooking. It benefits from moisture and time.
Eating profile: Lean, firm, traditional.
Cooking notes: Use moist, gentle cooking. For corned silverside, simmer slowly until tender and slice thinly.
Best for
- Corned beef
- Pot roast
- Stewing steak
- Slow cooking
Shin
Shin is rich in collagen and connective tissue, which gives slow-cooked dishes a deep, silky texture. It is one of the best cuts for hearty winter meals.
Eating profile: Collagen-rich, deep flavour.
Cooking notes: Cook slowly with liquid until the meat is tender and the collagen has softened. Excellent for casseroles and broths.
Best for
- Bone-in shin
- Osso buco style dishes
- Gravy beef
- Soups and stews
Beef Cheeks
Beef cheeks are a deeply flavoured, collagen-rich cut from the cheek muscles. They are firm when raw but become beautifully soft and rich when cooked slowly.
Eating profile: Rich, silky, gelatinous texture with deep beef flavour. One of the most rewarding cuts for slow cooking.
Cooking notes: Best cooked low and slow with stock, wine or tomatoes until fork-tender. Beef cheeks can take several hours to fully break down, but the result is exceptionally tender meat with a luxurious sauce.
Best for
- Slow braising
- Ragu
- Tacos
- Rich casseroles
Oxtail
Oxtail is a traditional slow-cooking cut with meat, bone and connective tissue. It creates a naturally rich sauce or broth as it cooks.
Eating profile: Deeply savoury, rich and full-bodied with excellent natural gelatin that adds texture and flavour to dishes.
Cooking notes: Brown thoroughly before cooking, then braise or simmer gently for several hours until the meat easily falls from the bone. The collagen and marrow create outstanding stews, soups and sauces.
Best for
- Oxtail stew
- Soups and broths
- Slow braising
- Rich sauces
Mince
Mince is produced from suitable beef trim created during standard butchery. It is not selected as a separate primal cut; it naturally forms part of a beef order when the animal is broken down.
Eating profile: Everyday, versatile, family-friendly.
Cooking notes: Brown mince well before adding sauces or liquids to develop flavour. For burgers or meatballs, handle gently and avoid overworking the meat.
Best for
- Burgers
- Meatballs
- Bolognese
- Lasagne
- Tacos and pies
Sausages
Sausages are made from suitable beef trim produced during the butchery process. Like mince, they are not a separate primal cut option; they are part of making practical use of the animal during processing.
Eating profile: Easy, practical, family-friendly.
Cooking notes: Cook gently over medium heat so the casing does not split. Turn regularly and avoid piercing unless needed.
Best for
- Barbecues
- Breakfasts
- Tray bakes
- Family dinners