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.