ENTRECOTE - A boneless steak which is cut from the ribs or sirloin. Less tender than rump. It is suitable for grilling., SIRLOIN - A lean tender joint taken from the back. It is available boned and unboned, and it is suitable for roasting, RUMP - A good quality cut but not that tender. It is suitable for grilling or frying., BRISKET - A cut from the fore of the animal, below the shoulder. Quite a fatty joint. It is sold on or off the bone., SILVERSIDE - It is a cut from the round. It can be pot-roasted or used for traditional boiled beef., FLANK - A boneless part from the belly of the animal. It is suitable for boiling, braising or stewing., TBONE - It is taken from the end of the sirloin. This cut is suitable for frying or grilling., TOPSIDE - A lean tender cut from the hindquarters. It is suitable for braising or pot-roasting., FILLET - It is the tenderest part, cut from the centre of the sirloin., CHOPS - These are taken from the loin and have the bone in them. They may be grilled or fried.,

BEEF & VEAL

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