SCRAG END Can be used for BRAISING and HOTPOT for stews and slow cooking. Cut of Meat BEST END or MIDDLE NECK Can be used for ROASTING for Best End and BRAISING for MIDDLE NECK. SHOULDER Can be used for DICING and ROASTING. Cut of Meat LOIN Cut of Meat LOIN Can be used for GRILLING, PAN FRYING and ROASTING. Cut of Meat CHUMP Can be used for PAN FRYING and ROASTING. Cut of Meat LEG Can be used for DICING and ROASTING. Cut of Meat BREAST Can be used for DICING and ROASTING. Cut of Meat