Rump cap is a cut of beef that is considered in some countries to be the best cut of beef due to its marked flavour. It is famous and well liked in South American countries, especially in Brazil where it is known as “Picanha”. Rump cap can be roasted whole in a hot oven, barbecued whole or cut across the grain into steaks or sliced into thin strips for a tender and delicious beef stir-fry.
The eye of knuckle comes from the centre of the round. It is a lean piece of beef that is extremely versatile and can be roasted at a low temperature (if pan-seared first), slow-cooked in a braise or casserole, thinly sliced for a stir-fry or cut into medallions to pan-fry or barbecue.
Although oyster blade steak can sometimes be referred to as flat iron steak, true flat iron steak has all of the connective tissue and silver skin removed from the oyster blade. This enables the meat to be cut into easy-to-use portions that are lean, extremely tender, juicy and full of flavour.
Rostbiff is a cut of beef that is considered in some countries to be the best cut of beef due to its marked flavour. Rostbiff can be roasted whole in a hot oven, barbecued whole or cut across the grain into steaks or sliced into thin strips for a tender and delicious beef stir-fry.
The silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Being a muscle that is heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
Eye round is one of the muscles that make up silverside; a cut that sits on the outside thigh of the hind leg. It is a lean piece of beef that is best suited to cutting into a dice for slow, moist cooking methods such as braise or casserole.
The flank is located directly beneath the loin in the abdominal area. The flank steak is extremely versatile. Relatively long and flat, it has a coarse grain running along its length that adds another dimension to its appeal and application. Perfect for thin slicing for a stir-fry, flank steak also performs extremely well under slow-cooking conditions. After slow-cooking this beef cut can be shredded with a fork and added to burritos or salads.
A rolled rib beef roast is the same cut of beef as the standing rib roast, with bones removed and the beef rolled and tied. A deliciously tender cut with lots of flavour, it is best suited to roasting in a hot oven. The beef rib comes from the back of the animal just behind the shoulder blades.
The point end brisket is essentially the pectoral muscles from the chest/brisket area between the front legs. Being a well exercised muscle, the point end brisket has a high degree of connective tissue and is best suited to slow wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.
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 full flavour and a fantastic gelatinous texture.
The oyster blade sits on the shoulder blade and when separated from the shoulder can be cut into steaks for pan-frying or barbecuing. It has a thin line of gristle that runs through the centre of the steak which should be scored to prevent curling when cooking. It is also a perfect cut for stir-frying with its full flavour and tenderness.
The oyster blade is connected to the shoulder blade of the beef. It is a very flavoursome cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.
Gravy beef can come from the shin area of the leg or the heel muscle in the silverside. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This connective tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture.
Typically, the most tender cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue, the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying but is equally delicious roasted whole in a very hot oven.
Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise.
Beef blade roast is from the shoulder blade of the beef. It is a very flavoursome cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.
Typically, the most tender cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The butt fillet is one such cut. With little or no fat or connective tissue, the butt fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying but is equally delicious roasted whole in a very hot oven.
Take a beef standing rib roast and slice it into steaks: this gives you a rib cutlet. If you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are tender, full of flavour and perform best when cooked in a pan, on a barbecue or sliced thinly for a beef stir-fry.
Scotch fillet steak is prepared from a boneless beef rib set. The scotch fillet is found on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a ‘support’ muscle not subjected to the heavy work of moving the animal around, scotch fillet steaks are tender, tasty and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced.
The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist and flavoursome cut of beef perfect for a special roasting occasion. Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.
One of the 5 muscles that make up the whole rump, eye of rump is a short, lean, log-shaped muscle ideally suited to cutting into medallions. These appealing medallions are perfect for fast cooking on a hot surface like a barbecue or pan, but are versatile enough to be sliced for a stir-fry or diced for a braise or casserole. It can also be kept whole and tied with string to form a uniform shape for roasting. Perfect for a Beef Wellington or wrapped in bacon for mignons.
The eye fillet centre cut is a premium product as it does the least amount of work on the animal. It is beautiful oven roasted and served medium rare as Chateaubriand with a béarnaise sauce or cut into steaks for barbecue or pan-fry dishes. It can also be cut into strips for stir-fries. It is tender and juicy with little or no fat or connective tissue.
The lean centre muscle of the rump, this steak is best suited to quick cooking on a hot barbecue or pan. For best results, do not cut more than 1.5cm thick and do not cook more than medium-rare. Given its tender nature it can also be thinly sliced into strips to stir-fry.
The beef rump roast is cut from the hindquarter and is a boneless piece of beef that covers the hip bone of the animal. An extremely versatile cut it can be roasted, pan-fried, barbecued, stir-fried or slow-cooked in a braise or casserole. It is a great full-flavoured piece of beef.
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.
Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture.
Topside steak is sliced from the whole topside which comes from the inside of the hind leg, between the thick flank and the silverside. Although sold as steak, performs best when diced for slow-cooking in a hearty casserole or braise.
The standing rib roast is an impressive roast for entertaining and is simply the cube roll (scotch fillet) with the rib bones attached. The cube roll is found on the back of the animal and runs from the striploin (sirloin) to the blade (shoulder) area. A standing rib roast is best roasted in a hot oven and not cooked more than medium. Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.
The T-shaped bone in the T-bone steak is from the back of the animal. The fillet and sirloin muscles sit on opposite sides of this T-shaped bone to form the T-bone steak. With little or not fat or connective tissue the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing.
Typically, the most tender cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying.
The striploin is located along the spine in the hindquarter and runs from the ribs to the rump, sitting above the tenderloin. Sirloin steaks are cut from the rump end of the striploin. The rib end of the striploin forms the large piece of beef on the T-bone steak. Located along the spine where the muscles do less work, sirloin steaks are tender and best suited to high temperature cooking such as pan-frying, barbecuing and stir-frying (when thinly sliced).
The word sirloin was derived from the Old French word “surlonge”, meaning “above the loin”. Sirloin roast is the piece of beef between the rump and the ribs. Coming from an area of the animal where the muscles do less work, the sirloin is tender and flavoursome and well suited to roasting. If you don’t feel like a roast though, this cut can also be sliced into steaks or stir-fry strips.
Although oyster blade steak can sometimes be referred to as flat iron steak, true flat iron steak has all of the connective tissue and silver skin removed from the oyster blade. This enables the meat to be cut into easy-to-use portions that are lean, extremely tender, juicy and full of flavour.
The oyster blade sits on the shoulder blade and when separated from the shoulder can be cut into steaks for pan-frying or barbecuing. It has a thin line of gristle that runs through the centre of the steak which should be scored to prevent curling when cooking. It is also a perfect cut for stir-frying with its full flavour and tenderness.
Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise.
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 full flavour and a fantastic gelatinous texture.
The oyster blade is connected to the shoulder blade of the beef. It is a very flavoursome cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.
Beef blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.
Gravy beef can come from the shin area of the leg or the heel muscle in the silverside. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This connective tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture.
Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture.
The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist and flavoursome cut of beef perfect for a special roasting occasion. Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.
The standing rib roast is an impressive roast for entertaining and is simply the cube roll (scotch fillet) with the rib bones attached. The cube roll is found on the back of the animal and runs from the striploin (sirloin) to the blade (shoulder) area. A standing rib roast is best roasted in a hot oven and not cooked more than medium. Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.
A rolled rib beef roast is the same cut of beef as the standing rib roast, with bones removed and the beef rolled and tied. A deliciously tender cut with lots of flavour, it is best suited to roasting in a hot oven. The beef rib comes from the back of the animal just behind the shoulder blades.
Scotch fillet steak is prepared from a boneless beef rib set. The scotch fillet is found on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a ‘support’ muscle not subjected to the heavy work of moving the animal around, scotch fillet steaks are tender, tasty and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced.
Take a beef standing rib roast and slice it into steaks; this gives you a rib cutlet. If you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are tender, full of flavour and perform best when cooked in a pan, on a barbecue or sliced thinly for a beef stir-fry.
The point end brisket is essentially the pectoral muscles from the chest/brisket area between the front legs. Being a well exercised muscle, the point end brisket has a high degree of connective tissue and is best suited to slow wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.
The T-shaped bone in the T-bone steak is from the back of the animal. The fillet and sirloin muscles sit on opposite sides of this T-shaped bone to form the T-bone steak. With little or not fat or connective tissue the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing.
The striploin is located along the spine in the hindquarter and runs from the ribs to the rump, sitting above the tenderloin. Sirloin steaks are cut from the rump end of the striploin. The rib end of the striploin forms the large piece of beef on the T-bone steak. Located along the spine where the muscles do less work, sirloin steaks are tender and best suited to high temperature cooking such as pan-frying, barbecuing and stir-frying (when thinly sliced).
The word sirloin was derived from the Old French word “surlonge”, meaning “above the loin”. Sirloin roast is the piece of beef between the rump and the ribs. Coming from an area of the animal where the muscles do less work, the sirloin is tender and flavoursome and well suited to roasting. If you don’t feel like a roast though, this cut can also be sliced into steaks or stir-fry strips.
Typically, the most tender cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue, the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying but is equally delicious roasted whole in a very hot oven.
The eye fillet centre cut is a premium product as it does the least amount of work on the animal. It is beautiful oven roasted and served medium rare as Chateaubriand with a béarnaise sauce or cut into steaks for barbecue or pan-fry dishes. It can also be cut into strips for stir-fries. It is tender and juicy with little or no fat or connective tissue.
Typically, the most tender cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying.
The flank is located directly beneath the loin in the abdominal area. The flank steak is extremely versatile. Relatively long and flat, it has a coarse grain running along its length that adds another dimension to its appeal and application. Perfect for thin slicing for a stir-fry, flank steak also performs extremely well under slow-cooking conditions. After slow-cooking this beef cut can be shredded with a fork and added to burritos or salads.
Rostbiff is a cut of beef that is considered in some countries to be the best cut of beef due to its marked flavour. Rostbiff can be roasted whole in a hot oven, barbecued whole or cut across the grain into steaks or sliced into thin strips for a tender and delicious beef stir-fry.
Rump cap is a cut of beef that is considered in some countries to be the best cut of beef due to its marked flavour. It is famous and well liked in South American countries, especially in Brazil where it is known as “Picanha”. Rump cap can be roasted whole in a hot oven, barbecued whole or cut across the grain into steaks or sliced into thin strips for a tender and delicious beef stir-fry.
One of the 5 muscles that make up the whole rump, eye of rump is a short, lean, log-shaped muscle ideally suited to cutting into medallions. These appealing medallions are perfect for fast cooking on a hot surface like a barbecue or pan, but are versatile enough to be sliced for a stir-fry or diced for a braise or casserole. It can also be kept whole and tied with string to form a uniform shape for roasting. Perfect for a Beef Wellington or wrapped in bacon for mignons.
The lean centre muscle of the rump, this steak is best suited to quick cooking on a hot barbecue or pan. For best results, do not cut more than 1.5cm thick and do not cook more than medium-rare. Given its tender nature it can also be thinly sliced into strips to stir-fry.
The beef rump roast is cut from the hindquarter and is a boneless piece of beef that covers the hip bone of the animal. An extremely versatile cut it can be roasted, pan-fried, barbecued, stir-fried or slow-cooked in a braise or casserole. It is a great full-flavoured piece of beef.
The silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Being a muscle that is heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
Eye round is one of the muscles that make up silverside, a cut that sits on the outside thigh of the hind leg. It is a lean piece of beef that is best suited to cutting into a dice for slow, moist cooking methods such as braise or casserole.
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.
Topside steak is sliced from the whole topside which comes from the inside of the hind leg, between the thick flank and the silverside. Although sold as steak, performs best when diced for slow-cooking in a hearty casserole or braise.
The eye of knuckle comes from the centre of the round. It is a lean piece of beef that is extremely versatile and can be roasted at a low temperature (if pan-seared first), slow-cooked in a braise or casserole, thinly sliced for a stir-fry or cut into medallions to pan-fry or barbecue.