Know Your Terms

The process of holding meat under controlled conditions to improve tenderness and flavour over time.

A cattle breed commonly associated with beef known for good marbling and tenderness, though quality still depends on sourcing and grading.

A premium cut taken along the spine, often used for lamb or game and valued for its tenderness.

A cut from the shoulder area, usually best for slow cooking, braising, or casseroles.

A cut sold with the bone still attached, often chosen for the extra flavour the bone adds during cooking.

A cut with the bone removed, making it easier to slice, portion, and cook evenly.

A beef cut from the breast or lower chest, best suited to slow cooking, smoking, or braising.

A cut opened out flat so it cooks more quickly and evenly, often used for lamb legs or whole chicken.

Beef from the shoulder area, usually full of flavour and well suited to slow cooking, mince, or stews.

A small tender cut, often with a bone attached, commonly used for lamb and valued for quick cooking.

Meat cut into cubes, ready for casseroles, curries, skewers, or quick-prep meals.

Meat aged in a controlled open-air environment to deepen flavour and improve tenderness.

A very tender cut with little connective tissue, often lean and suited to quick cooking.

A label indicating animals had outdoor access, though exact standards can vary by producer and certification system.

Meat from animals primarily raised on a grass-based diet, with meaning that can vary depending on supplier and region.

Meat with a lower fat content, often preferred for lighter meals or specific dietary needs.

A tender section of the animal that produces premium cuts such as chops, steaks, and roasts.

Fine streaks of fat within the meat that add flavour, juiciness, and tenderness when cooked.

Meat finely chopped or ground for burgers, meatballs, sauces, stuffing, and many everyday meals.

Edible organs and specialty cuts such as liver, kidneys, heart, cheeks, and tail.

One of the main large sections an animal is first divided into before smaller retail cuts are prepared.

A rib section left together as one piece, often roasted whole or cut into individual chops.

A beef steak cut from the rib section, known for strong flavour and generous marbling.

A roast that has been deboned, shaped, and tied so it cooks evenly and slices neatly.

The Australian name for ribeye, a beef steak from the boneless rib section, valued for great flavour and tenderness.

A cut from the lower leg, rich in connective tissue and collagen, ideal for slow cooking.

A popular beef cut that balances tenderness and flavour, often used for steaks or roasting.

Poultry with the backbone removed so it can be opened flat for faster, more even cooking.

One of the most tender beef cuts, usually very lean and quick to cook.

Meat aged in vacuum-sealed packaging to improve tenderness while retaining moisture.