Brisket Roast: also known as "point end brisket" the brisket has a-lot of connective tissue and is best suited to a low and slow cooking method. This beef cut is perfect for shredding as it literally falls apart when cooked.

Rolled Brisket Roast: is more square shaped and better suited to slicing after cooking.  This cut is also best suited to low and slow cooking methods. 

Corned Beef: is a salt cured beef in a brine solution. This cut is best suited to slow cooking with instructions written on the bag!

Minute Steaks: You can fry it in the pan, or grill it on the barbecue. Steak Sandwiches, schnitzels.. the ideas are endless!

Silverside/Topside Roast: A classic Sunday roast with a simple onion gravy that compliments the beef and mash perfectly. Use the leftover beef to make a rice or pasta main course or a quick noodle soup. Both can be sliced into minute steaks for added versatility!