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
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Te Ara – The Encyclopedia of New Zealand
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