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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