GOOD to EAT
Triple B Biodynamics since 2005
CUTS & COOKING GUIDE
Our local butcher cuts everything to your specifications. You can purchase in quarters, halves, or whole and when you place your order let us know the cuts you prefer. If you're not sure what to order or need some inspiration, check out our handy cuts preparation guide further below or talk to us.
Forequarter cuts
Scotch fillet
Cut options: Steaks or whole.
Great for: Quick pan-fry steaks or a tender quick roast.
Bolar blade
Cut options: Roast, steaks, diced.
Great for: Pot or oven roasting, thin quick-cook steaks, or casseroles.
Oyster blade
Cut options: Sliced, diced, Texas T-bone.
Great for: Juicy quick-cook steaks; also excellent for slow cooking due to its connective tissue.
Chuck
Cut options: Sliced, diced, minced.
Great for: Rich, flavourful stews and top-quality mince. Fantastic also for low-and-slow smoked pulled beef.
Osso Bucco
Cut options: Whole, sliced bone-in, boneless, or minced.
Great for: Deep, rich slow cooking – full of connective tissue for extra flavour and moisture.
Brisket
Cut options: Whole, spare ribs, rolled, minced.
Great for: Slow-cooked pulled beef, spare ribs, or rolled and roasted. It’s also the ultimate cut for smoking — perfect for low-and-slow cooking, with rich connective tissue and fat that melts down beautifully.
Rib section
Cut options: Rolled rib roast, mince.
Great for: Pot or oven roasting.
Bones
Cut options: Split marrow bones.
Great for: Broths, stocks, or roasting for marrow.
Hindquarter cuts
Fillet
Cut options: Steaks or whole.
Great for: Beautiful filet mignon steaks, Beef Wellington, or tender stir-fry strips.
T-Bone
Cut options: Steaks.
Great for: Classic T-bone steaks. Traditionally includes part of the fillet, but you can choose to have the fillet removed first unless you prefer larger steaks with it left in.
Porterhouse / Sirloin
Cut options: Steaks or whole sirloin.
Great for: Tender, flavourful roasts or plenty of top-quality steaks.
Rump
Cut options: Steaks or whole.
Great for: Tender rump roasts or hearty steaks.
Round
Cut options: Whole, medallions, or stir-fry strips.
Great for: Roasts, quick-fry steaks, or tender stir-fries.
Topside
Cut options: Roasts, uncrumbed schnitzel, or diced.
Great for: Large family roasts, schnitzels, or casseroles. Great also for smoked roasts or making homemade pastrami.
Silverside
Cut options: Corned (no nitrates) or uncrumbed schnitzel.
Great for: Traditional salt-cured corned beef or schnitzels. Excellent when corned then smoked — classic pastrami option.
Girello
Cut options: Corned (no nitrates) or uncrumbed schnitzel.
Great for: Similar in shape to fillet — perfect for butterflied schnitzels or corned beef.
Skirt
Cut options: Whole or minced.
Great for: BBQ or pan-frying, then slicing across the grain — ideal for fajitas and Mexican-style dishes. It also takes on smoke quickly, making it excellent with a short, hot smoke followed by a quick sear.
Shin
Cut options: Whole, sliced bone-in, or minced.
Great for: Slow cooking, whole on the Weber, or as Osso Bucco — incredibly flavourful.
Bones
Cut options: Split marrow bones.
Great for: Rich stocks, broths, or roasting for marrow.
