Beef Forequarter
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Angus Ribeye Steak
Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
Shin [Bone In]
Shin Bone In - Cut prepared from the lower part of either the front or rear leg.
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.
Sirloin Steak [Bone In]
Sirloin Steak Bone In - Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
Tomahawk
Tomahawk Steak - Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
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