PRODUCTS

CHEEK

This cut is high in connective tissue and is perfect for braising or low and slow cook types that allow the tissue to break down slowly, yielding a soft, tender texture that’s full of flavour.

CHUCK ROLL

CUBE ROLL

RUMP

NECK

RIBS

STRIPLOIN

OUTSIDE TOPSIDE & TAIL

This area yields four different cuts,

• eye round – versatile and good for roasting, thin steak grilling and slow braising
• topside – ideal for roast
• outside flat – versatile and good to braise, corn, roast or grill
• tail – often called oxtail is perfect for braising

CLOD

NAVEL END BRISKET

TENDERLOIN

KNUCKLE

POINT END BRISKET

THIN FLANK

SHIN

HEAD

A treasure trove of goodness and flavour, the head can be simmered whole to create broths and to harvest the soft, sweet meat hiding there. Ears and snouts can be used separately for all kinds of contemporary cuisine types. Cheeks can be cut and sold separately for braising or curing.

RACK

The rack starts at the lamb saddle and goes through the full eye muscle. Cuts are known as

• rack cap on
• rack cap off
• eye of rack

It’s a premium cut that’s perfect for quick cooking to maximize its tenderness and juiciness. BBQ, grill, pan fry cook methods are all perfect.

BELLY

Tender, succulent and full of flavour, lamb belly is a revered treat and excellent for a range of sophisticated mains and entrees.

Low and slow cook methods work well with this cut.

LOIN

This delicious, moist, lean area of the animal will give you a sensational

• shortloin
• tenderloin
• rolled shortloin
• eye of shortloin also known as backstrap or lamb sirloin

Perfect for roasting whole, or sliced and grilled. Keep this cut medium rare to avoid it drying out.

CHEEK

This cut is high in connective tissue and is perfect for braising or low and slow cook types that allow the tissue to break down slowly, yielding a soft, tender texture that’s full of flavour.

CHUCK ROLL

Because of high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Yakiniku and Korean style grill cooking.

CUBE ROLL

Also known as scotch fillet or rib eye, this cut is popular not only for tenderness, but also richness in flavour. Roast or grill with either bone in or not.

RUMP

This flavourful primal is a boneless cut from the hindquarter. The grains in each of the muscles that make up the rump run in opposing directions and have varying textures and levels of tenderness. The three cuts that come from the rump are 1) rump cap 2) roastbiff- both good for roast and grill 3) tri tip – ideal for thin cut, quick cooking.

NECK

One of the tastiest cuts of the animal, neck is sensational when braised, or with good technique, it can be ground for use in burgers.

RIBS

This cut is full of flavour and ideal for marinating to begin the tenderisation process, then simmering before finally BBQ’ing or grilling.

STRIPLOIN

One of the most popular cuts, this piece of beef is a great mix of tender and flavour. It’s also known as sirloin, porterhouse or NY Cut and is ideal for grilling, pan frying, or as a primal it makes a great roast.

OUTSIDE TOPSIDE

This area yields three different cuts, 1) eye round – versatile and good for roasting, thin steak grilling and slow wet cooking, 2) topside – ideal for roast and 3) outside flat – versatile and good to braise, corn, roast or grill.

CLOD

Clod, also known as blade, breaks down further into bolar blade, chuck tender and oyster blade. Full of flavour, these are versatile cuts and can be used in anything from stir fry and thin slice grill to roasts and braising.

NAVEL END BRISKET

Prepared by being removed from the point end brisket, this cut is ideal for curing, braising and slow cooking.

TENDERLOIN

Also known as the eye fillet here in Australia, this is one of the most tender and most popular cuts of beef. It’s got very little fat and connective tissue, which means it’s ideal for cutting into steaks and pan frying or grilling.

KNUCKLE

This cut is full of flavour but as a muscle that’s highly used, it’s best flavour and tenderness comes out when it’s slow cooked.

POINT END BRISKET

This part of the brisket is full of flavour and because of its high degree of connective tissue that needs to break down over a long slow cook, it’s best for braising, slow cooks and BBQ low and slow.

THIN FLANK

We cut two pieces from this primal, the flank steak and flap meat. Flank is a tender and flavourful cut with a strong meat grain running in a single direction – perfect for thin steaks, stir fry and grilling. The flap meat should be cut thinly across the grain and cooked no more than medium rare for the best results.

SHIN

Also known as shank, this highly worked muscle has a high level of connective tissue which needs to break down to allow for a tender, flavourful result. Do this through low and slow cooking types like braising.