Beef Fat
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Silverside
Silverside - 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.
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.
Beef Fillet
Beef Fillet – Primal Cut from a Hindquarter Whole fillet without chain & external fat and discoloured tissue removed.
Shin [Boneless]
Boneless Shin - Prepared from either the shin area of the leg or the heel muscle in the silverside.
This cut comes from a muscle used constantly for movement in which it has little fat and plenty of connective tissue.
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.
Knuckle
Knuckle - The round cut coming from the hindquarter without fat or nerves.
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.
Chucktender
Chuck - The area of a steer that extends from the neck to the fifth rib of the chest cavity.
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