Beef //

We know great meat comes from great stock. Selective breeding programs, genetics and a continuous search for livestock improvement allows us to guarantee consistency and excellence from the select meat suppliers we choose to work with.

These factors plus a focus on animal welfare ensures better marbling and glycogen content which leads to distinctly improved flavour, tenderness and bite in the eating.

Tenderloin

The tenderloin (eye fillet) sits beneath the ribs, next to the backbone. This cut is incredibly tender and mild in flavour.

Rump

Consisting of the tritip, rostbiff and rump cap, this cut sits above the leg of the hindquarter. Each part is unique and full of flavour.

Knuckle

This cut is found above the knee joint at the hindquarter. Gelatin-rich beef knuckle are usually slow-cooked.

Topside

This cut is very lean and originates from the hindquarter of the animal just above he leg.

Silverside

Found at the hindleg just above the knee joint this meat is typically pickled or corned.

Short Rib

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.

Flank

The flank steak is a beef steak cut from the abdominal muscles or lower chest of the animal just below the shortloin.

Shin

Perfect for casseroles, the shin meat is found on the lower leg of the animal.

Inside Skirt

It is long, flat, and prized for its flavor rather than tenderness.

Cheek

Beef cheek is the face cheek of the animal. Gelatinous with loads of rich, deep flavour and perfect for slow cooking.

Brisket

Point End Brisket is found on the lower chest of the animal.

Cube Roll

Boneless ribeye or scotch fillet is found on each side of the backbone at the front of the animal.

Shortloin

Originating from the upper section of the backbone, this is where the sirloin and the tenderloin are found. Typically a shortloin will be cut into T-Bones with the sirloin on one side and the tenderloin on the other.

Chuck & Blade

Found on the shoulder of the animal, this very large cut of beef is traditionally used in curries and casseroles. Perfect for slow cooking and grinding for burgers due to its amazing flavour.