Angus Rumptail – Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
Angus Rumptail
Angus Rumptail – Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
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Chucktender
Chuck - The area of a steer that extends from the neck to the fifth rib of the chest cavity.
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Rump – Primal Cut from a Hindquarter
LMC
LMC - Lean cut comprising a collection of shoulder muscles and their connective tissue.
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.
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.
Angus Ribeye Steak
Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
Knuckle
Knuckle - 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.
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