We feel that knowing where your food comes from is an integral part of appreciating and understanding the supply chain - it's also the easiest thing that you as a consumer can do. On this page, we have broken the cow down (literally) into its primal cuts and a short description of each product. We hope you find this useful, and helps you to make informed choices.
Cheeks are the hard-working, lean facial muscle of the animal. It has lots of connective tissue (collagen) and is great for moist, slow cooking. The collagen provides a tender and flavoursome result as it breaks down. With two cheeks per cow, these are highly sought after.
The Flat Iron Steak is considered the best cut of beef by some. From the shoulder (oyster blade) of the steer, the meat is well worked and lean. The near-perfect marbling of fat makes it tender, flavourful, and perfect to grill. Ideally enjoyed medium rare, this cut benefits from a marinade and often takes on the flavors of the ingredients it is combined with.
Our Diced Chuck and Chuck Roast is from the chuck primal located at the neck. It contains connective tissue and suits low and slow cooking methods such as stews, curries and casseroles. Once cooked, they can be fork-tender.
The Bolar Roast is made from the Bolar Blade in the forequarter, it comprises a large portion of the triceps group of muscles. A well-exercised part of the animal, this Roast contains layers of fat and connective tissue. Slow roast for a flavourful feast.
As its name suggests, the Brisket Roast is cut from the Brisket. It is located from the breast or the lower chest of the animal and is a well-exercised muscle. With lots of connective tissue and makes it suitable for slow and steady cooking methods.
It needs a long cooking time and a low temperature, but it is definitely worth the wait! This budget friendly, versatile cut provides a great meal any day of the week. Perfect slow cooked in an aromatic broth and served with seasonal vegetables, or carved the next day for a hearty sandwich, it will melt-in-your-mouth.
Cube Roll/ Rib Set
The Scotch Fillet is one of our most popular Aussie steaks thanks to its juicy tenderness and rich, meaty flavour. This beautiful cut is from the cube roll, located from the forequarter, underlying the dorsal aspect of the ribs. Beautifully marbled for maximum succulence whether cooked in the pan, BBQ or stir fry.
Sliced into thick juicy steaks from the prime Oven Prepared (OP) Rib Set, our Bone in Rib Eyes have rich marbling of fat throughout them, guarantees you flavour and succulence. A luxurious treat perfect for celebrations.
Imagine your rib eye but BIGGER! The Tomahawks are cut from the rib primal, these massive show-stoppers will sure excite and dazzle your guests. This part of the animal naturally collects more intramuscular fat, creating the delicate lines of fat which is your marbling. This creates a beautiful buttery taste and texture.
Consisting of the rib bones, intercostals and a layers of meat and fat, the Beef Spare Ribs are jam packed with flavour. Simmering and slow cooking these will break down the fat - letting them coat the ribs which ensures a flavour punch in each bite. We also have Beef Spare Ribs (cross-cut) which are cut for your convienice, these are smaller and versatile in smaller meals. Simmering and slow cooking these will break down the fat - letting them coat the ribs which ensures a flavour punch in each bite.
Located right behind the cube roll in the hindsquarter, the Porterhouse Steak is located along the spine running from the ribs to the rump. The striploin comes from a muscle that does less work, porterhouse steaks tend to have less fat and connective tissue, making them tender and juicy.
The Club T-Bone Steak is named after its shape. It is cut from the shortloin, featuring two of the most mouth watering cuts - the tenderloin on one side and the striploin on the other. Definitely a treat when you would like to impress your guests or to treat yourself.
Sliced from the eye round, it is located on the hindquarter and is prepared from the outside. Thicker than your scaloppini, but still small and round, the Medallion Steaks are quick and easy to cook. Be careful of overcooking these beefy gems to allow the tenderness and delicate flavour to shine.
The Eye Fillet Steak is one of the tenderest cuts of meat. Cut from the tenderloin, it is very lean with little fat running through it, so the flavour is more delicate than many other cuts. With only two of these muscles in each animal, they are highly prized. The best way to serve this is rare, either pan-fried or rare roasted in the oven. Fillet steaks tend to be cut thicker so the temptation is to cook them longer, but a quick cook for 3 minutes each side will result in a perfect juicy rare beef.
Sitting between the sirloin and topside, the Rump Cap sits on top of the rump. A muscle that is barely used, this tender cut has a layer of fat that sits on the top that renders down and runs over the top of the meat. This results in a delicious meal that will have you coming back for more.
Our Corned Silverside, as its name suggests is made from the silverside, it is located at the end towards the femur bone in the hindquarter. This is a classic dinner option and a great in your sandwich the next day. This cut of meat is ideal for slow cooking.
Topside Roasts are cut from the long inner muscle of the cow’s thigh in its hindquarters. Lean and versatile for a range of slow cooking methods, allow for it to break down and melt in your mouth. Topside has a deliciously rich, savoury flavour and makes the perfect centrepiece for Sunday lunch.
Our Scaloppini is sliced from the eye round, located on the hindquarter and is prepared from the outside. The Scaloppini is hand sliced and perfect fast food for mid-week dinners. Cook them quickly in butter over high heat and then turning those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime.
Located in the hindquarter, it is cut from the Flank primal. Our Flank Steaks are free of fat and connective tissue, this is an ideal choice for a quick marinade for a quick dry cook or braise to improve tenderness.
Gravy Beef is made from the shin without the bone. They are taken from the lower leg of the steer. It is tougher than other cuts due to it being a well-exercised part of the animal. Cooking methods include braising and slow cooking, giving your meals an added layer of flavour.
Similar to gravy beef, the Osso Bucco is cut from the shin with bone marrow included. They are taken from the lower leg of the steer. It is tougher than other cuts due to it being a well-exercised part of the animal. Cooking methods include braising and slow cooking, giving your meals an added layer of flavour.
As its name suggests, the Oxtail is derived from the tail. Cut into short joints for your convinience, these bring out a full-bodied and robust flavour with fork-tender meat when you slow cook these. Perfect for Winter.
Mince, Sausages, Burger Patties & Koftas
Made with a combination of primal cuts such as chuck, brisket, outside flat, topside/inside, trim and knuckle. We have a range of mince - 75CL, 85CL, 95CL and, Beef and Offal Mince (70% Chuck, 30% Heart/Kidney and Liver). CL means Chemical Lean, while VL means Visual Lean, for example: 75CL means 75% lean, 25% fat.
We test this every week at our processor to ensure that it is of the best quality and consistency. Each type of mince suits a range of cooking and meals. If you're going for a delicious juicy burger, we recommend 75CL or if you're looking for a leaner and healthier version, our 95CL is perfect for you!
Marrow Tubes are cut from the femur of the cattle due to their size. They are cheap and easy to cook. Also known as the 'butter of the Gods', try them roasted, smoked or in broths where their silky texture and depth of flavour gives it a real kick. This nutrient-rich food can help rev up any meal.
The Beef Stock Bones are cut from joints like the knuckle to add more cartilage to your soups and broths to make it more gelatinous and nutritious.
As its name suggests, the Meaty Chuck Bones are cut from the chuck section of the animal. These are the best for bone broths and stocks due to the presence of cartilage between the vertebra and large amount of meat on the bone. Unlike the Marrow Tubes, these do not have marrow present.