the ultimate meat eater's guide

beef

lamb

pork

chicken

Calling all meat lovers!

This guide is for you. We want to help you understand where a cut of meat comes from on an animal, how best it can be cooked and the variety of cuts you can get. So, fire up the barbecue, turn on the oven or hob and let’s get cooking.

RS Components care very greatly about food manufacturing and the people behind the businesses. We urge you therefore not just to shop at retail shops, but to also support your local butcher.

Beef Cut Guide

A study a few years ago found that the average Australian consumed around 28kg of beef during a year. That is a lot of steak! Beef has such a variety of different cuts, with many unique and wonderful flavours, it’s no wonder it’s so popular.

Scroll down to the bottom of the page to see our safe internal cooking temperature recommendations

Safe Internal Cooking Temperatures

60 C

Rare

60-65 C

Medium Rare

65 - 70 C

Medium

70 C

Medium Well Done

75 C

Well Done

Click Cut

choose cut

knuckle

silverside

topside

rump

tenderloin

striploin

hanger

oxtail

skirt

shortrib

cuberoll

shin

brisket

chuck

offal

leg

chump

tenderloin

shortloin

shank

forequarter

neck

loin

forequarter

belly

tenderloin

loin

hock

leg

Breast

leg

back

wing

neck

name of cut

Beef tongue can be a tough piece of meat, and so is served well with a slow cooking method. However, if treated right this piece of meat can be a delicious alternative to your usual cut.

Safe Internal Cooking Temperatures

Rare

63°C

Medium rare

71°C

Medium

71°C

Medium Well Done

71°C

Well Done

77°C

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Key Product Ranges

the ultimate meat eater's guide

beef

lamb

pork

chicken

Beef Cut Guide

Safe Internal Cooking Temperatures

60 C

Rare

60-65 C

Medium Rare

65 - 70 C

Medium

70 C

Medium Well Done

75 C

Well Done

choose cut

Safe Internal Cooking Temperatures

Rare

63°C

Medium rare

71°C

Medium

71°C

Medium Well Done

71°C

Well Done

77°C

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