Beef Forequarter
Enquiry form
Related products
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.
Standing Ribs
Standing Rib - Cut of beef from the primal rib, one of the nine primal cuts of beef.
Shin [Bone In]
Shin Bone In - Cut prepared from the lower part of either the front or rear leg.
Ribeye Steak [Bone In]
Ribeye Steak Bone In - Situated under the front section of the backbone and used primarily for support
Angus Ribeye Steak
Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
Wagyu Ribeye Steak
Wagyu Ribeye Steak - Highly marbled, with a succulent channel of fat separating through where a lot of the distinctive flavor of Wagyu Ribeye steak beef comes from, making the ribeye one of the richest cuts available.
T Bone
T - Bone - Crosscut from the forward section of the short loin on a steer's middle back.
T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
Wagyu Sirloin Steak
Wagyu Sirloin Steak - Highly prized owing to its incredibly high marbling, caused by the the amount of IMF (Intramuscular Fat), which gives Wagyu its soft, tender complexion and rich & buttery taste.
Reviews
There are no reviews yet.