Angus Rumptail – Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
Angus Rumptail
Angus Rumptail – Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
Enquiry form
Related products
Topside
Topside - A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
Heel
Heel - the round cut coming from the hindquarter without fat or nerves.
Chucktender
Chuck - The area of a steer that extends from the neck to the fifth rib of the chest cavity.
Wagyu Sirloin Steak
Wagyu Sirloin Steak - Highly prized owing to its incredibly high marbling, caused by the the amount of IMF (Intramuscular Fat), which gives Wagyu its soft, tender complexion and rich & buttery taste.
Angus Sirloin Steak
Angus Sirloin Steak - Cut from the striploin, the meat is lightly marbled with a thin strip of fat left on to prevent the meat from drying out during cooking.
Wagyu Ribeye Steak
Wagyu Ribeye Steak - Highly marbled, with a succulent channel of fat separating through where a lot of the distinctive flavor of Wagyu Ribeye steak beef comes from, making the ribeye one of the richest cuts available.
Beef Fillet
Beef Fillet – Primal Cut from a Hindquarter Whole fillet without chain & external fat and discoloured tissue removed.
LMC
LMC - Lean cut comprising a collection of shoulder muscles and their connective tissue.
Reviews
There are no reviews yet.