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.
Choosing the right beef cut
When ordering your beef, the best cuts to choose often depend on how you like to cook and eat your beef. Different parts of the animal have different levels of tenderness, fat, and flavour. A simple way to think about it is:
Tender cuts - quick cooking
Cuts from areas that do less work (like the loin and rib) are naturally tender and ideal for quick cooking methods like grilling, pan-frying or BBQ. These include cuts like fillet, T-bone, porterhouse, and scotch fillet.
Hard-working cuts - slow cooking
Cuts from the shoulder, chest and legs contain more connective tissue. They can be firmer when raw, but when cooked slowly they become incredibly tender and full of flavour. These cuts are perfect for casseroles, braises, slow roasts and smoked dishes.
As beef cooks slowly, the connective tissue breaks down into gelatin, creating rich flavour and beautifully tender meat.
A quick rule of thumb
• Steaks & BBQ: fillet, T-bone, porterhouse, scotch fillet, rump
• Roasts: rib roast, topside, rump, bolar blade
• Slow cooking & casseroles: chuck, brisket, shin, osso bucco
• Minced & everyday cooking: chuck, trim and offcuts
If you’re ordering a quarter or half beast, we can help you tailor the cuts to suit how your household cooks. To help you make the most of every cut, the guide below explains where each cut comes from and the best way to cook it.
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.
New to buying beef this way?
If you're ordering beef in a quarter, half, or whole animal for the first time, you might be wondering:
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How much freezer space do I need?
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What cuts will I receive?
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Can I customise the way the butcher prepares my beef?
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How long will the meat last?
We’ve answered these and other common questions on our Frequently Asked Questions page. Here you can find more information on how ordering works, how the beef is packed, and how we can customise cuts to suit your household.
