When you order a beef share from Generations Meat, you get a great variety of cuts from across the whole animal. We put this guide together so you know exactly what you're getting and how best to cook it. Whether you're a slow-cooker fan or love a weekend BBQ, there's something in here for every household.
Forequarter Cuts
Chuck
Best for slow cooking. Great in beef stews, slow-cooked roasts, pulled beef, and mince (great flavour and fat content).
Shin
A rich, gelatinous cut with lots of connective tissue. Ideal for osso buco, slow braises, and hearty soups. Best cooked low and slow with moisture. Adds incredible richness to broths.
Rib Roast
A premium roasting cut. Perfect for roast beef (tender and juicy) or sliced steaks in a ribeye style.
Brisket
The low and slow specialist. Use it for smoked brisket, corned beef, or slow braises.
Blade
Versatile and well-marbled. Works well in slow-cooked casseroles or as blade steaks (best marinated or slow cooked).
Bolar Blade
Lean but good for slow cooking. Try it as a pot roast, corned beef, or roast beef sliced thin.
Scotch Fillet
A high-quality, marbled cut. Perfect for grilling steaks, pan-frying, or throwing on the BBQ.
Gravy Beef
Usually diced chuck or shin. A go-to for stews, casseroles, and curries.
Hindquarter Cuts
Rump
Lean, firm, and versatile. Great as steaks, roast beef, or stir-fry when sliced thin.
Topside
Lean and affordable. Use it for roast beef, sliced deli meat, or stir-fry.
Silverside
Very lean, best slow cooked. Classic for corned beef, slow roasting, or braising.
Round
From the hindquarter (includes topside and silverside area). Good for roasts, schnitzel, or stir-fry sliced thin.
T-Bone
A premium steak cut combining the strip and fillet. Best on the grill or BBQ.
Fillet
The most tender cut on the animal. Perfect for eye fillet steaks or quick searing.
Other Cuts
Beef Trim
Offcuts used for processing into mince, sausages, and burgers.