Heel – the round cut coming from the hindquarter without fat or nerves.
Heel
Heel – the round cut coming from the hindquarter without fat or nerves.
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Knuckle
Knuckle - The round cut coming from the hindquarter without fat or nerves.
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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.
Chucktender
Chuck - The area of a steer that extends from the neck to the fifth rib of the chest cavity.
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.
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Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
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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.
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