WE KNOW GREAT MEAT COMES FROM GREAT STOCK.
Excellence is born from knowledge. Selective programs, genetics and a continuous search for livestock improvement allows us to guarantee consistency and excellence from the select suppliers we work with.
Their knowledge and commitment, plus a focus on animal welfare, ensures better marbling and glycogen content which leads to distinctly improved flavour, tenderness and bite in the eating. Meat that is truly a cut above.
TENDERLOIN
The tenderloin (eye fillet) sits beneath the ribs, next to the backbone. This cut is incredibly tender and mild in flavour.
KNUCKLE
This cut is found above the knee joint at the hindquarter. Gelatin-rich beef knuckle are usually slow-cooked.
TOPSIDE
The tenderloin (eye fillet) sits beneath the ribs, next to the backbone. This cut is incredibly tender and mild in flavour.
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.
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 above the ribs. This cut delivers amazing full flavour and succulence.
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.
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.
CHUCK
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.
STRIPLOIN
– Also known as the sirloin, this cut is one half of the shortloin (the other side is the tenderloin). Prized for its marbling and consistency this cut is one of the more popular cuts of the animal.
OP RIB
– Stands for oven prepared rib. This cut is perfect for roasting whole or cut into thick ribeye steaks.
