Which cut is right for you?

Choosing the right cut of beef for your recipe is the first step to having a great beef meal.

Some cuts of beef are great for throwing on the barbecue for a sizzling treat in minutes while others respond much better to long, slow cooking to bring out the full flavours in a great casserole.

The table below has been designed to help you choose the right Nolan Meats product for your next meal.

MSA Cook Symbol

Recommended Cooking Method

Recommended Cuts

Products that are displayed with this symbol are suitable for Pan Fry or Grill (BBQ).
The product when prepared must be sliced between 21mm and 25mm thick.

Tenderloin(Eye Fillet)
Cube Roll and OP Rib (Rib Fillet)
Striploin (Sirloin/Porterhouse)
Knuckle (Round BBQ Steak)
Shortloin (T-Bone)
Blade – Oyster and Bolar
Rump Steak

Products that are displayed with this symbol are suitable for Roasting. The degree of doneness can be measured by the internal temperature eg: Rare = 35°C, Medium rare = 45°C, Medium = 55°C, Medium well = 65°C, Well done = 75°C. Once the roast has been removed from the oven allow to rest for 10 minutes.

Tenderloin (Eye Fillet)
Cube Roll and OP Rib (Rib Fillet)
Striploin (Sirloin/Porterhouse)
Knuckle (Round BBQ Steak)
Shortloin (T-Bone)
Blade Roast – Oyster and Bolar
Rump and Tritip Roast
Inside (Topside)
Eye Round
Chuck

Products that are displayed with this symbol are prepared into strips and should be approximately 6mm in width and depth, and approximately 75mm in length.

Striploin (Sirloin)
Cube Roll (Rib Fillet)
Knuckle (Round)
Rump and Tritip
Blade – Oyster and Bolar
Inside (Topside)
Chuck
Flank Steak

Products that are displayed with this symbol should be prepared by cutting the product 2mm thin. The best result for this is to chill the product and cut on a slicing wheel.

Brisket
Cube Roll (Rib Fillet)
Striploin (Sirloin)
Knuckle (Round)
Eye of Rump
Blade – Oyster and Bolar
Outside Flat
Inside (Topside)
Chuck and Chuck Tender

Products that are displayed with this symbol should be cooked in a sauce or gravy on low heat for approximately 2 hours. The product is prepared in 20mm cubes.

Chuck and Chuck Tender
Shin and Heel Muscle
Inside (Topside)
Osso Bucco

Products that are displayed with this symbol are suitable for corning. The product is corned using a cure of the value adder’s choice and is prepared by a slow wet cook.

Outside (Silverside)
Eye Round
Outside Flat