BEEF

With an eight ounce sirloin steak containing more iron than six suitcases of spinach, you've got to wonder if Popeye got it all wrong, and the same cut impressed Henry the eigth so much he actually knighted it... 'Arise Sir Loin'.

Of course, sirloin isn't the only amazing part of a cow, in fact the sheer diversity of cuts is mind boggling.

From prime rib-roasters to rumps, fillets to feathers, goose-skirt, oxtails and cheeks for braising, and of course burgers. Ok there isn't a cut called 'burger' but treat it with a little TLC and it's as good as anything else you'll find on a cow.



Brisket

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Chuck and Blade

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Clod

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Forerib

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Hindquarter Flank

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Leg

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Neck

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Rump

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Silverside

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Sirloin

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Thick Flank

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Thick Rib

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Thin Rib

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Topside

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