Rump
Rump steak is a beef cut taken from the rear of the cow, known for its robust flavor and firm texture.
Topside
Topside is a beef cut taken from the upper part of the cow's hind leg, known for its leanness and tenderness.
T-Bone
T-bone steak is a buffalo cut that includes a T-shaped bone, with meat from both the tenderloin and strip loin muscles, known for its tenderness and rich flavor.
Shank
Beef shank is a tough, flavorful cut of beef taken from the leg of the cow that is commonly used in slow-cooking dishes such as stews and soups.
Bolar
Bolar is a beef cut taken from the shoulder of the cow, known for its rich flavor and versatility in various cooking methods, such as roasting or slow-cooking.
Shoulder / Y-Bone
Beef shoulder is a tough and flavorful cut of beef that is commonly used for slow-cooking methods like braising or roasting.
Porterhouse / Sirloin
Porterhouse steak is a beef cut taken from the rear of the cow that includes a larger portion of tenderloin and is known for its tenderness and rich flavor.
Brisket
Brisket is a beef cut taken from the lower chest of the cow, known for its tough texture, distinct flavor, and suitability for slow-cooking methods like smoking or braising.
Tail
Beef tail is a gelatinous, tough cut of beef that is commonly used to make flavorful stocks, stews, and soups.
Scotch Fillet
Scotch fillet, also known as ribeye steak, is a beef cut taken from the rib section of the cow, known for its rich marbling, tenderness, and bold flavor.
Chuck
Chuck is a beef cut taken from the shoulder of the cow, known for its rich flavor, toughness, and suitability for slow-cooking methods such as braising, stewing, or roasting.
Silverside
Silverside is a beef cut taken from the hindquarter of the cow, known for its leanness and suitability for roasting or corned beef preparations.
Eye Fillet
Eye fillet, also known as tenderloin, is a beef cut taken from the loin of the cow, known for its exceptional tenderness, mild flavor, and versatility - aka delicious!
Flank
Flank is a beef cut taken from the abdominal muscles of the cow, known for its long, flat shape, rich flavor, and suitability for marinating and grilling or broiling.
Round
"Round" refers to a specific cut of meat that comes from the rear leg of an animal, typically beef. It is a relatively lean cut and is known for its versatility and affordability.
Ribs
Ribs are prized for their flavorful, tender, and often juicy nature, especially when cooked low and slow
Bones
Bones are part of most sides of beef products. They can be used for broth and dog treats! Use asap or freeze upon receipt!
Trimmings
The trimmings from your side of beef are made into sausages and mince in order to provide the most usable food. Leave more cuts bone in to reduce trimmings, however all orders will come with some form of mince.
Tallow / Fat
Animal Fat that you can use to render to make oil, soap and more!