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 = 35oC, Medium rare = 45oC, Medium = 55oC, Medium well = 65oC, Well done = 75oC. 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