BEEF

OFF-THE BONE
Silverside; Comes in Flat and Round - mainly used for roasting, can also be cut into steaks.
Thick Flank: the primal from which the knuckle is derived after removal of the cap. The cap can be used for mincing, dicing kebabs etc.
Knuckle: Used for round steak or round marinating steak.
Topside; Cap on or cap off, commonly known as inside round and used for roasting or steaking.
Rump steak used for grilling or frying.
Striploin; the sirloin deboned and trimmed; may be rolled as roasting joint, usually used for grilling steaks.
T-Bone steak: named for its distinguishing T-shaped bone,usually grilled or boiled.
Fillet: Used primarily for grilling steaks. The tail can be used as a joint, or can be minced.
Flank Steak; used for mincing, dicing, kebabs etc
All forequarter cuts can be minced or diced
Chuck Roll; boneless or diced
Brisket: Can be boiled or pumped for corn beef, minced or diced.
LMC: More commonly known as the Housekeepers cut.

Split Loins : used for loin chops, lamb cutlets, centre loin chops
Centre loin of lamb: used for centerloin chops or roasting
Standard whole leg can be cut to customer requirements with bone on or off.
Shank: used for mincing or dicing
Standard saddle (double loin) with chump on of chump off
Neck fillets: used for roasting, dicing or mincing.
Boneless breast, used for mincing