A Cut Above The Ordinary

Our Range

Whether you’re looking for any of the popular cuts or something a bit more special, we can deliver exactly what you need.

Please hover over the carcass cuts to learn more.

 


Beef Cuts



Lamb Cuts


A boneless cut, the Knuckle with its cap muscle removed, is the third major muscle from the hind leg, after removal of the Topside and Silverside. The knuckle is a medium tender cut best suited for pot roasts or braising. It can be sliced thinly as minute steaks or crumbed for pan frying as schnitzel.

3 Knuckle
Braise StirFry

A boneless cut, the Rump is removed from the hindquarter. It is the major muscle that covers the hip bone. A medium tender cut. Can be cooked whole or sliced into steaks for grilling or frying.

15 D Rump
PanFry Roast BBQ StirFry

A bone-in cut, the Fore Shank comes from the lower fore leg.
A gelatinous cut. These are ideal for stews, soups, casseroles and slow cooking.

Foreshank bone in lr
Braise

A boneless cut, the Chuck comes from the forequarter shoulder, from the 5th rib extending up into the neck region. Ideal cut into cubes for stews, curries and casseroles.

21 Chuck
Braise

A boneless cut, the Navel End Brisket comes from the lower chest area of the forequarter, from the 6th to 12th ribs.
Ideal for slow, moist cooking methods such as casseroling and braising.

5 Brisket naval end
Braise

A bone-in cut, the Short Rib is taken from the forequarter after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat.
Flavourful, tender and moist when slow cooked.

7 Short ribs
Roast BBQ

A boneless cut, the Ribeye (also known as a Cube Roll or Scotch Fillet) is the eye muscle adjacent to the back bone, between the Chuck and Striploin. Cut from the between the 5th and 6th ribs extending down to the 12th rib to give a 7 rib roll.
Best suited to grilling and pan frying.

20 Cube Ribeye Roll
PanFry Roast BBQ

A boneless cut, the Striploin (also known as Porterhouse or Sirloin) is the outside muscle adjacent to the loin bone, opposite to the Tenderloin. Cut from the 13th rib extending down to the pin bone at the Rump.
A lean tender cut perfect for grilling.

17 Striploin standard sirloin lr
PanFry Roast BBQ

A boneless cut, the Silverside (also known as Outside) is the major muscle from the outside of the hind leg. It consists of two main muscles: the Flat and Eye Round.
A less tender cut. Suitable for slow cooking roasts, used for corned beef or thinly sliced for marinated steaks.

11 Outside
Roast Braise

A boneless cut, the Point End Brisket comes from the upper chest area of the forequarter, from the 1st to 5th ribs. It is commonly used in braising (pot roast), smoking and can be made into corned beef. Cook low ‘n slow.

6 Brisket point end
Braise

A boneless cut, the Blade (also known as Clod) is the major muscle from the outside of the blade bone. It consists of two main muscles: the Bolar and Oyster Blade. These are best suited to slow cooking, roasting, braising. Further processing of the Oyster Blade yields the flat iron steak which is suited to grilling.

8 Blade clod
Braise

A boneless cut, the Chuck Tender is the round muscle next to the Blade. So called because it looks like a tenderloin however it is best slow cooked to tenderise.

9 Chuck tender
Braise

A boneless cut. The flank plate pictured is prepared from the thin flank and is the thickest portion of this muscle from the abdominal area.
Sliced thinly across the grain it can be pan fried to rare and used for stir fries but should be marinated first.

4 Flank Steak
Braise PanFry StirFry

A boneless cut, the Tenderloin is the inside muscle adjacent to the loin bone, opposite to the Striploin. It can be roasted whole or cut into steaks.

18 Tenderloin
PanFry Roast BBQ

A boneless cut, the Topside is the major muscle from the inside of the hind leg. Full of robust flavor, the rump is most succulent and meltingly tender when roast or diced for slow cooking casseroles.
A medium tender coarse grain meat. Suitable for roasting, casseroles and braised dishes as a whole piece or steaks. Best braised to prevent drying out.

10 Topside
Braise

A bone-in cut, the Hind Shank comes from the lower hind leg.
A gelatinous cut these are ideal for stews, soups, casseroles and slow cooking.

Hind shank bone in lr
Braise

Bone-in cuts, the Breast consists of the point end brisket removed from a bone-in 5 rib forequarter. The Flap is the meat from the lower belly extending up into the chest area. The flap can also be boned out, rolled and tied.
Best slow cooked.

Boneless flap rolled and tied lr Boneless flap Breast lr Flap bone in lr
Braise

A bone-in cut, the Mid Loin is cut from the 13th rib extending down to the pin bone at the Chump.
Popular for loin chops. The loin can be boned and rolled into Noisettes. Best cooked quickly either by fast roasting or pan frying rare or medium rare.

1 rib short loin lr
PanFry Roast BBQ

A bone-in cut, the Rack is cut between the 5th and 6th ribs extending down to the 12th and 13th ribs to give a 7 rib rack. Removal of the fat cap and intercostal meat between the ribs delivers us a frenched rack. A visually impressive tender cut packed with flavour.
Suitable for BBQ, pan frying or roasting.

Rack fully Frenched lr
PanFry Roast BBQ

A bone-in cut, the Chump is removed from the hindquarter. It is the major muscle that covers the hip bone. It can also be boned out or cut into chump chops.
Suitable for fast roasting.

Boneless chump lr
Roast

A bone-in cut, the Leg is derived from the hindquarter. Can be chump on or off, shank on or off or boned out.
Legs are best suited to slow roasting and leg steaks for pan frying or BBQs.

Boneless rolled netted leg lr Long leg bone in lr
Roast PanFry BBQ

A bone-in cut, the Fore Shank comes from lower fore leg. A gelatinous cut. These are ideal for stews, casseroles and slow cooking.

Foreshank knuckle tip off lr
Braise

A bone-in cut, the Forequarter is cut between the 5th and 6ths ribs. The Neck and Shank can be left on or removed. Can also be boned out, rolled and netted.
A flavoursome cut best roasted or cut into chops and barbequed.

Boneless rolled netted shoulder 2 lr Short forequarter breast off lr
Roast Braise BBQ

A bone-in cut, Neck Slices come from a bone-in full neck, cut into even sized portions. Best braised

Neck slices
Braise

A bone-in cut, the Hind Shank comes from lower hind leg. They have a fabulous texture and rich flavor imparted with slow cooking. Ideal for stews, casseroles and slow cooking.

Hind shank lr
Braise
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