If you ever wondered what part of the cattle a sirloin comes from, or contemplated the location of a scotch fillet, then the charts on the Meat Cuts page are for you.
There are some differences between how we classify cuts of meat in New Zealand and Australia with how they do it in the USA, but largely they match up.
I’ve included charts for beef, lamb and pork.
Meat cuts for beef (PDF 516 KB)
Meat cuts for lamb (PDF 418 KB)
Meat cuts for pork (PDF 225 KB)