Beef Fat
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Beef Fillet
Beef Fillet – Primal Cut from a Hindquarter Whole fillet without chain & external fat and discoloured tissue removed.
Brisket [Boneless]
Brisket Boneless - Taken from the breast section of the cow beneath the first five ribs, behind the foreshank
Chucktender
Chuck - The area of a steer that extends from the neck to the fifth rib of the chest cavity.
Angus Rumptail
Angus Rumptail - Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
Heel
Heel - the round cut coming from the hindquarter without fat or nerves.
Rump Steak
Rump – Primal Cut from a Hindquarter
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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