Chuck – The area of a steer that extends from the neck to the fifth rib of the chest cavity.
Chucktender
Chuck – The area of a steer that extends from the neck to the fifth rib of the chest cavity.
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Knuckle
Knuckle - The round cut coming from the hindquarter without fat or nerves.
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Rump – Primal Cut from a Hindquarter
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Beef Fillet – Primal Cut from a Hindquarter Whole fillet without chain & external fat and discoloured tissue removed.
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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.
Heel
Heel - the round cut coming from the hindquarter without fat or nerves.
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