Blade
Blade steak is a versatile cut with a great flavour which can be cooked as is, cut into strips for stir-fries or diced for slow-cooking.
Chuck
Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great flavour and a fantastic gelatinous texture.
Cuberoll
Cube Roll is prepared from a Forequarter and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th rib inclusive).
Leg
Hindshank is prepared from a leg and consists of the tibia, tarsus and calcaneal tuber bones and associated muscles. The hindshank is removed from the leg by a cut through the heel muscle of the silverside, through the stifle joint separating the tibia and the femur. The shank is tipped at the caudal level of the shin meat on the tibia.
Oxtail
The tail is removed from the carcase at the base of the spine. The fat is trimmed to 6mm and the last two to three tail bones are removed. The tail is usually sold jointed by cutting between the articulated tail bones (vertebrae). This cut is robust in flavour and texture with a slow cook resulting in rich, gelatinous sauces and meltingly tender meat.
Rib eye
Rib eye steaks are tender and juicy and are suited to grilling, but can also be thinly sliced for use in stir-fries.
Rump
The rump is a boneless five-muscled primal that sits between the sirloin and topside. Rump steak is made up of four of these muscles with differing tenderness. A great all-rounder steak, rump is a little firmer in texture and is perfect for a variety
Striploin
Coming from muscles that do less work, sirloin steaks have less fat and connective tissue making them lean, notably tender and juicy. This popular cut is best cooked using high temperature methods. Sirloin steaks can also be thinly sliced for use in stir-fries.
Tenderloin
The fillet or tenderloin is one of the most tender cuts of beef. Recognised for its leanness, delicate flavour and tenderness, the tenderloin can be further cut into portions for steaks and is best suited for fast cooking methods. A whole fillet can also be trimmed and trussed for roasting.
Topside
Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise.