Nutrition information, cooking tips and images about popular cuts of Australian beef and lamb to communicate practical information about buying and preparing a variety of lean cuts.
Product information to communicate practical information about cooking popular lean cuts to inform purchasing and consumption decisions about Australian red meat.
|
Cut |
Cooking tip |
Meal ideas |
|
Lamb leg steak |
|
Salad, bowl, sandwich |
|
Beef sirloin steak |
|
Steak or kebab with salad, cooked or BBQ vegetables |
|
Beef rump steak |
Serve sliced, cooked meat on stir fried vegetables or leftover meals in salad, bowl, wrap, sandwiches and on stir fried vegetables. |
Stir fry, curry, Mexican, stir fry, salad, bowl, wrap, sandwich
|
|
Lean beef mince |
Break up mince with a wooden spoon and fry on high heat until browned right through |
Pasta, Mexican, meat balls, burgers, cottage pie, stuffed vegetables, savoury mince, stir fry |
|
Beef blade* |
Long, slow cooking method to break down connective tissue |
Casserole, stew, curry, soup, ragout, pulled meat, |
|
Lamb leg |
Leftover roast vegetables and meat make handy ingredients |
Pulled meat (wet cooking methods) for soup, salad, pasta, wrap, sandwich |
|
Diced & strips |
Brown meat in batches |
Curry, casserole, stew, stir fry, Mexican, soup |
*Note connective tissue is silver skin and ligaments that contains protein and collagen - it is not separable fat
Visit Australian beef and lamb websites for more cooking tips and meal ideas.