How to Choose the Right Cut of Meat — A Butcher's Guide

How Do You Choose the Right Cut of Meat?

Choose the right cut by matching it to your cooking method. Tough, connective-tissue-rich cuts (brisket, shin, cheeks) are best for slow cooking. Tender cuts (sirloin, ribeye, lamb chops) suit quick, high-heat cooking. Marbled cuts deliver more flavour. Ask your butcher — that's what we're here for.

Beef Cuts and How to Use Them

For slow cooking

Brisket, shin, and cheeks are perfect for slow cooking. These cuts have more connective tissue that breaks down over long cooking times, resulting in meltingly tender meat. Braise for 3-4 hours at 150°C.

For roasting

Boneless beef joints and knuckle are excellent roasting cuts. Season well, sear in a hot pan, then roast at 180°C until the internal temperature reaches your preferred doneness:

• Rare — 52°C internal
• Medium-rare — 57°C
• Medium — 63°C
• Well-done — 71°C

For mince

Our beef mince lets you choose your fat content:

• 5-10% fat — best for health-conscious meals like bolognese
• 15-20% fat — great all-rounder for everyday cooking
• 25-30% fat — perfect for juicy burgers and kebabs

For BBQ

Short ribs and brisket are BBQ favourites. Cook low and slow for the best results. See our BBQ meat guide for full cooking times and techniques.

Lamb Cuts and How to Use Them

Best lamb cuts

• Lamb chops — quick grill or pan-fry, 3-4 minutes per side
• Shoulder — slow roast at 150°C for 4-5 hours, or braise
• Leg — classic roasting joint, 180°C for 25 minutes per kg
• Lamb mince — great for kofta, shepherd's pie, moussaka

Lamb cooking tips

Lamb is best served medium (63°C internal). Rest for 10 minutes after cooking. Lamb shoulder benefits from slow cooking — the fat renders down and keeps the meat moist.

Chicken Cuts and How to Use Them

Best chicken cuts

• Thighs — juicier than breast, great for grilling, baking, or curries
• Breasts — quick cook, pan-fry or grill, 6-8 minutes per side
• Wings — roast or fry, toss in sauce after cooking
• Whole bird — roast at 200°C for 20 minutes per kg plus 20 minutes

Chicken safety

Cook chicken until the internal temperature reaches 75°C. Use a meat thermometer — it's the only reliable way to check doneness.

What to Look for When Buying Meat

Visual cues

• Colour — beef should be bright red, lamb pink-red, chicken pink (not grey)
• Marbling — thin streaks of fat within the muscle = flavour and tenderness
• Fat cap — a thin layer of fat on top keeps roasting joints moist
• Smell — fresh meat has almost no smell. Any sour or off smell = don't buy

Butcher's tips

• Buy meat on the bone for more flavour (roasting joints, lamb chops)
• Choose meat with even marbling, not large chunks of fat
• For mince, choose your fat content based on what you're cooking
• Rest meat after cooking — 5 minutes for steaks, 10-15 for roasts

Storage Tips

Keep refrigerated at 0-5°C and use within 3-5 days, or freeze on the day of delivery for longer storage. Defrost thoroughly in the refrigerator before cooking.

Ready to order? Browse our beef cuts, lamb cuts, or chicken products.