BEEF CUTS + BRANDS
On average, a 500-600kg Yield Grade 1 Steer yields approx. 234kgs of retail cuts from a 340kg carcass. Of the retail cuts, on a carcass average weight basis, these percentages of cuts can be processed; 31% Steaks, 31% Roasts & 38% Ground Beef and Stew Beef which produce the below...
Taken from the rib cage that extends out and beyond the Rib Eye, the Short Ribs are highly marbled, flavourful cuts. They can be marinated to be slow cooked or fried.
The Knuckle runs down the leg ending at the knee bone. It can be used for dicing, roasting and thin slicing but does generally work better being slow cooked.
Also known as the Shank, this cut of beef is taken from the lower leg of the animal. The Shin connective tissue is broken down through slow cooking over a low heat and results in moist, tender meat with rich flavour.
POINT END BRISKET
The Point End Brisket is a section of the brisket that runs up in between the front legs of the animal. The brisket is best suited to slow cooking methods such as braising and smoking as it pulls apart beautifully when cooked.
NAVEL END BRISKET
Navel Brisket End is prepared from the brisket by the removal of the Point End Brisket, following the caudal edge of the specified rib. Fibrous and fatty it works best being cured, braised or slow cooked.
Silverside is a cut of beef from the hindquarter, just above the leg. It is suitable for stewing, braising and pot-roasting but, in Australia, it is usually sold corned for simmering. This cut is from the lower portion of the ribs, continuing off the tenderloin.
The Chuck Roll is an extremely popular due tenderness and flavour.
Chuck Roll is prepared from the Chuck by the removal of the neck and the rib section. The chuck is typically slow cooked or braised. The connective tissue breaks down in the cooking process adding flavour and a gelatinous texture.
The Bolar Blade is prepared from the Blade, or the Clod. It is made up of several muscles which have layers of fat making it excellent as a roast or strips for stir fry dishes.
The Chuck Tender is the cone shaped muscle lying along the top of the scapular bone of the Blade or Clod which is removed from the forequarter. Is generally braised or slow cook but can be used to fry.
Oyster Blade is prepared from a blade by removing the Bolar Blade. It is a very versatile cut and can be cooked whole as a roast, sliced into steaks and cooked in a pan, thinly sliced or diced for braising and slow cooking.
The Striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. The Striploin sits just above the tenderloin where the eye fillet is cut. The sirloin roast is succulent, tender and flavoursome and can be further cut into steaks.
THIN FLANK - FLANK STEAK
The Flank Steak is a high yielding and tender cut, perfect for thin steaks and stir fry strips or thin slices. The Flank is easily recognisable because of the coarse meat grain running in one direction.
THIN FLANK - FLAP MEAT
Flap Meat is prepared from the Internal Flank Plate. All visual fat is removed and the thin ends are trimmed. It benefits from marinating and being cooked on high and best to not pass medium rare or used as a snitzel.
The Tenderloin is prepared from the hindquarter and sits beneath the Sirloin along the spine. It is a very tender and more expensive cut. The Tenderloin is one of the most tender cuts and most expensive as it is a very lean cut and good to be fried a steak.
The Cube Rolls Sits between the chuck and the striploin muscles over the back. Widely known as Scotch Filler or Rib Eye steak and is the most popular due to the tenderness and rich flavours if cooked well!
RUMP / ROUND
The Rump, a multi muscled primal sitting which is cut from the hindquarter and is a boneless piece of beef that covers the hip bone of the animal. The grains of each muscle that make up the rump run in different directions and have different textures and levels of tenderness. Great for thick steaks to grill.
The Cheek is of course from the ‘Cheek’. It is best used for braising and slow cooking to produce tender ‘fall apart’ & ‘mouth-watering’ textures.
The Neck is a tough cut but can be used to make a great base for braises or it can be ground to create minces.
The Topside is situated in the hindquarter and removed by following the natural seam between the Knuckle and the Outside. It's a very lean and can be used roasts, schnitzels and mince.
The Outside Flat is prepared from the Outside by removing the Eye Round along the natural seem.
This is the most popular to make corned beef silverside and roasts do to its protective fat covers.
The Eye Round is prepared from the Outside by removing the Outside Flat. Generally used for thin ‘sizzle steaks’.
The Sirloin comes from the back of a beef animal, behind its ribs but ahead of the rump area. Sirloin cuts are often the leaner parts of a steak and contain high protein.