Beef cuts usage 

NECK AND CLOD

Ideal for slow-cooking as steaks or ready-diced, which is perfect for casseroles

and stews. Price-wise, the cut is a relatively cheap.

CHUCK AND BLADE

Used for casseroles or even braising. Chuck meat is leaner than neck with

lower fat content and is good value for money.

BRISKET

Is a cheaper cut from the belly of the animal either on or off the bone as a joint for slow-roasting, or for stewing and casseroling. It is fantastic when boiled, braised or very slowly steam roasted. Sold boned and rolled, it is suitable to roast, pot roast, or boil if salted.

SHIN

The shin is from the front and back legs. Ideal for stews and casseroles as it melts down during the long slow cooking and gives extra flavour to the sauce. You could make stock from the shin if the bone is left in the joint. The joint can be slow-roasted.

RIBS

Taken from the side of beef, ribs can be bought on the bone or as a boned-and-rolled joint. Similar to sirloin. This is where the short and back ribs come from. Other cuts of meat include rib eye steak and roast, as well as prime rib and fillet of rib. The rib eye steak is a very popular steak ideally suited for barbecuing.

SIRLOIN

A premium tender cut of beef, full of flavour with short cooking time. Can be as a joint for roasting, either on the bone or boned and rolled. Fillets are often removed from the roasting joints, and are sold separately as steak. Fillet steaks are also the premium steak cut from beef. Sirloin can tolerate high temperatures, which makes it ideal for grilling and frying as steaks or oven-roasting as a joint.

RUMP

Has an outstanding flavour and is similar to sirloin, but slightly less tender, so it is usually better value than sirloin or fillet. You can grill, fry, barbecue or stir fry.

TOPSIDE AND SILVERSIDE

Silverside is cut from the hindquarter. It can be split in two to produce a salmon-cut. Topside is a very lean cut often sold with a layer of fat tied around it. It's similar to rump and can be roasted as a boneless joint. It's not quite as tender as sirloin, so it can't stand high temperatures, but if treated with care, will provide an excellent roast. 
TOP RUMP

Thick flank comes from the top rump and is also known as knuckle and is similar to topside, though topside is a better choice for roasting. It is suitable as a joint to roast; as steaks slowly fried over a low heat, grilled, stir fried or braised.