Stewing Steak – Basically for Stewing, Steak pie, Curry (cooked slow) or a slow cooking casserole. 

Brisket – Brisket can be boiled for stock or used as a pot roast.

Steak mince – can be used for pies, mince & gravy, bolognaise, home made beef burgers, shepherds pie, chilli con carne etc

Sirloin – Steaks for Grilling, Frying or the BBQ.  The sirloin can also be rolled as a roasting joint or also come on the bone

Rib eye Steaks – Steaks for Grilling, Frying or the BBQ.  The joint that the rib eye comes from can also be called a fore rib roast.  Like the Sirloin this can be rolled or roasted on the bone

Fillet Steaks – Steaks for Grilling, Frying or the BBQ.  Can also be used as strips for stroganoff

Pope’s Eye Steak – Primarily a Frying Steak – ideal for quick cooking – stir fry’s, quick cook curries, steak sandwiches & baguettes etc

Rump Steak –  Can be used for stewing, casserole etc – can be sliced or diced

Rolled Shoulder – Ideal for roasts, can be diced up and used for slow cook casseroles also

Chops – For Frying, Grilling or on the BBQ

Rack of Lamb – Roasting joint sold on the bone

Leg of Lamb – Roasting Joint can be halved or whole

Gigot Chops – From the lower leg of lamb, great for grilling, frying or on the bbq.  Can also be diced up for kebabs etc.