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Our Produce - View
how you can use the different cuts below by moving your cursor
over the image.
| Neck |
| Braising, stewing and chuck steak for
stews and casseroles. |
| Mincemeat for frying. |
| Chuck & Blade |
| Braising, stewing and chuck steak for
stews and casseroles. |
| Mincemeat for frying. |
| Fore Rib |
| Rib-eye steaks and rib cutlets will
grill, fry or BBQ. |
| Fore rib or rolled boneless rib are
ideal for oven roasting. |
| Sirloin |
| Sirloin, fillet or T-bone steaks are
ideal for grilling, frying or BBQ-ing |
| Boneless rolled sirloin or wing rib
cuts are best oven roasted. |
| Rump |
| Rump steak is perfect grilled, fried
or BBQ'd. |
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| Topside/Silverside |
| Topside, silverside and mini joints
are best oven or pot roasted |
| Daubes, strips and cubes from this
cut are ideal for casseroles, stir-fry or BBQ. |
| Clod |
| Braising, stewing and chuck steak for
stews and casseroles. |
| Mincemeat for frying. |
| Thick Rib |
| Boneless rolled brisket is good to
pot roast. |
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| Thin Rib |
| Short ribs are ideal for casseroles
and stews. |
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| Thin Flank |
| Stir-fry the thin flank (skirt) or
mince |
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| Thick Flank |
| Pot roast the thick flank or casserole
the braising steak from this cut. |
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| Shin |
| Boneless shin is ideal to casserole,
stew or braise. |
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| Leg |
| Leg gives braising steak cuts, for
great-tasting casseroles and stews. |
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