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.
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.
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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.
Angus Rumptail
Angus Rumptail - Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
Rump Steak
Rump – Primal Cut from a Hindquarter
Silverside
Silverside - 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.
Brisket [Boneless]
Brisket Boneless - Taken from the breast section of the cow beneath the first five ribs, behind the foreshank
Heel
Heel - the round cut coming from the hindquarter without fat or nerves.
Knuckle
Knuckle - The round cut coming from the hindquarter without fat or nerves.
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