Use the following cooking methods to get the most out of a lean cut of meat:
 |
Oven Roast |
- Beef - Blade, Sirloin, Round, Fillet, Scotch Fillet
- Lamb - Leg, Shoulder, Loin, Mini Roast, Rack
- Veal - Leg, Shoulder, Rack
|
 |
Pan-fry or BBQ |
- Beef - Blade, Sirloin, Fillet, Scotch Fillet, Rump, T-bone
- Lamb - Steak, Fillet, Cutlet, Loin chop
- Veal - Leg steak, Rump, Cutlet, Chop
|
 |
Stir-fry |
- Beef Strips - Blade, Sirloin, Round, Fillet, Scotch Fillet
- Lamb Strips - Fillet, Round
- Veal Strips- Leg, Rump
|
 |
Casserole |
- Beef - Chuck, Round, Blade
- Lamb - Leg, Shank, Shoulder
- Veal - Round, Shoulder
|
As recommended by The Main Meal, a Meat & Livestock Australia (MLA) Limited initiative.
