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.
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 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.
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.
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