Kōrero: Meat and wool

Beef cuts

Click on different parts of the beef carcass to see the cuts of meat. The rib-eye, prime ribs, wing rib, sirloin and fillet are the most tender cuts. Medium tender cuts are the rump, topside, silverside, thick flank and flank skirt. The blade, chuck, shin, brisket, spare ribs, flank and shin are the least tender. Less tender cuts generally require slower cooking.

Images courtesy of Beef and Lamb New Zealand

Te whakamahi i tēnei tūemi

Te Ara – The Encyclopedia of New Zealand

This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.

Ngā whakaahua me ngā rauemi katoa o tēnei kōrero

Te tuhi tohutoro mō tēnei whārangi:

Alistair Nicol and Caroline Saunders, 'Meat and wool - Meat exporting history and meat processing', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/interactive/19219/beef-cuts (accessed 24 June 2024)

He kōrero nā Alistair Nicol and Caroline Saunders, i tāngia i te 24 Nov 2008