Know your meat

How do you know you’re buying the right cut for your recipe, every time? Help is at hand thanks to the world leading Meat Standards Australia (MSA) eating quality grading system.

Homemade beef sausages are effortless to make and a flavoursome, juicy treat to savour. With simple equipment, ingredients and steps, you'll soon be enjoying banging bangers and the most succulent snags!

Most people buy their beef in ready-to-cook cuts. But if you've bought a whole primal – such as a beef rump or fillet – there's a way to cut it to ensure the juiciest, most tender steaks.

With so much choice, there's a beef cut to satisfy every taste, budget and occasion. Each cut has a unique texture and flavour that suits certain cooking methods and recipes, making it a tasty pleasure to experiment.

Mince is magic! Lasagne, meatloaf, bolognaise sauce, beef rissoles – mince is the starting point for most family faves. Choosing, buying and storing mince is a little different to other cuts. For the greatest result, check out our ultimate how-to guide.

The primal cuts of the beef carcass are the basic cuts separated from the carcass during butchering. Click on a cut below to see information about the derived sub-cuts. The term "primal" is not the same as "prime" which characterizes the higher quality cuts.