Chuck – The area of a steer that extends from the neck to the fifth rib of the chest cavity.
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 Steak
Rump – Primal Cut from a Hindquarter
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Beef Fillet – Primal Cut from a Hindquarter Whole fillet without chain & external fat and discoloured tissue removed.
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Brisket Boneless - Taken from the breast section of the cow beneath the first five ribs, behind the foreshank
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.
Knuckle
Knuckle - The round cut coming from the hindquarter without fat or nerves.
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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.
LMC
LMC - Lean cut comprising a collection of shoulder muscles and their connective tissue.
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