Knuckle – The round cut coming from the hindquarter without fat or nerves.
Knuckle
Knuckle – The round cut coming from the hindquarter without fat or nerves.
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Heel
Heel - the round cut coming from the hindquarter without fat or nerves.
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.
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.
Rump Steak
Rump – Primal Cut from a Hindquarter
LMC
LMC - Lean cut comprising a collection of shoulder muscles and their connective tissue.
Angus Rumptail
Angus Rumptail - Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
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.
Beef Fillet
Beef Fillet – Primal Cut from a Hindquarter Whole fillet without chain & external fat and discoloured tissue removed.
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