What cut of meat should I choose?
Explanation of beef, lamb and pork meat cuts
Explanation of beef cuts:-

Topside and Silverside – Tender, suited to roasting.
Rump – Full flavour steak.
Sirloin – Off the bone and good everyday steak.
Fillet – Lean, tender steak.
Fore Rib and Boneless Rib – First class roasting joint, on or off the bone (more succulent on the bone according to some).
Rib Eye – Steak, ideal for barbecues.
Chuck – Best for braising and slow cooked.
Thick Rib – As 'Chuck', but exrtra lean.
Neck – Ideal for casseroles or stewing.
Brisket – Boil, braise, or steam roast.
Shin or Leg Beef – Probably best in stews to make tender.
Thin Flank – Usually used for mince/ground beef dishes.

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Explanation of lamb cuts:-

Leg – Prime cut, not fatty and makes a great roasting joint. Also can be cut into lamb steaks.
Chump – Boneless and tender steak.
Loin or Rack of Lamb – Most tender part of the lamb. Usually used for loin chops, medallions, noisettes and crown of lamb.
Shoulder – Can be sold as blade or knuckle and ideally suited for slow cooking/roasting.

Kneck (sometimes called Scrag) – On the bone best for casseroles.
Breast – Can be sold on the bone, or off the bone stuffed and rolled.
Lamb Shank – Most tender when slow braised or roasted.

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Explanation of pork cuts:-

Leg – Best for roasting, boned and rolled and can give excellent crackling.
Chump – Flavoursome steak.
Loin – On the bone chops. Also, on the bone and boneless stuffed and rolled joints.
Tenderloin – Can be cooked whole, or cut into steaks.

Shoulder – Cut into two pieces and sold as shoulder blade or the foreleg. Sold as joints with a full flavour.
Fore Leg - Cut into cubes. Ideal for casseroles or kebabs.
Belly – Can be rolled and stuffed. Ideal as a joint, or can be sliced on the bbq.
Hock – Needs long slow cooking. Can be used in soups, stews and braised dishes.

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