Beef Fat
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Knuckle
Knuckle - The round cut coming from the hindquarter without fat or nerves.
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.
Brisket [Boneless]
Brisket Boneless - Taken from the breast section of the cow beneath the first five ribs, behind the foreshank
Chucktender
Chuck - The area of a steer that extends from the neck to the fifth rib of the chest cavity.
Rump Steak
Rump – Primal Cut from a Hindquarter
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 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 Ribeye Steak
Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
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