Finest quality beef

Ox cheek, also known as beef cheek, is a tasty cut of meat taken from the muscles in a cow’s cheek. The cow’s grazing works the cheek muscles well, producing a firm dense meat with a deep rich flavour, perfect for braising and stewing.

Ox tongue, also known as beef tongue, is a tasty and flavourful meat, commonly used in Asian and Mexican dishes. Ox tongue may be overlooked, but is best enjoyed when slow-simmered to bring out its full richness.

Also known as, the ‘feather blade’ steak, the flat iron is a very lean cut with little trimmings of fat specifically prepared from the feather blade muscle. Its obscure name is due to the texture of the tissue in the muscle. Although small, it is still extremely flavourful, lean and tender.

Feather blade is the name of the entire muscle from the chuck section of the steer, located in the shoulder of the cow. This muscle produces ‘feather blade’ or ‘flat iron’ steaks.

The chuck consists of the shoulder and upper arm, as well as the bottom of the cow’s neck and first 5 ribs; all of which are well used muscles and produces a large cut that is best for slow-cooking or tenderising.

Beef daube, or chuck steak, is an affordable, boneless cut ideal for braising. It comes from the well-used muscles in the shoulder area and, with proper cooking, can be tender and flavourful. Despite its firm texture, it has great potential for high-quality dishes. The beef daube specifically comes from the area between the shoulders, but underneath the blade.

Mince meat, also known as ground beef, can be sourced from any part of the carcass. Each part gives a different flavour and fat content, perfect for creating burgers and ragu bases.

Diced beef from the chuck is often regarded as the best for diced meat, giving flavour and tenderness when cooked with a rich flavour that is fantastic for casseroles, pies and slow cooked dishes.

The ribeye is cut from the “primal rib” section of the cow, a large single cut where the muscles are less active, resulting in a tender piece of beef.

Rib cap, also known as ribeye cap steak, is a boneless, luxurious cut often overlooked in favour of ribeye. Rib cap steak is a cut of meat that sits on top/caps the ribeye on the outer-rim of the prime rib roast. It is a loose piece of meat on the outside edge and is separated from the main, larger chunk of meat in the roast (the eye) by a strip of fat. A rib cap steak is separated from the piece of meat entirely, leaving the eye as a rib fillet.

A forerib steak from the steer’s ribs, is tender, juicy, and flavourful, available bone-in or boneless. Similar to ribeye, it has high marbling and a deep beefy taste. Forerib cuts are versatile as they can tolerate different cooking methods than most other steak cuts and still be just as delicious.

Ribeye steak, known as the ‘King of steaks,’ is prized for its tenderness, rich flavour, and marbling, making it a popular and impressive cut. Sourced from the top of the rib section, it’s boneless and naturally tender due to its location near less exercised muscles. Its high marbling enhances juiciness, though it tends to be more expensive.

T-bone steaks are cut from the short loin section of the carcass in the middle back of the steer where the tenderloin and short loin meet; same as the porterhouse cut. However, T-bones are cut closer to the front of the section so contain less of the tenderloin steak than a porterhouse does.

Porterhouse steaks are centre-cut from the hindquarter of the steer at the rear-end of the short loin, specifically, the area where the tenderloin and short loin meet, therefore is both a fillet and strip steak separated by a bone. This high-quality cut is juicy, tender and large in size, making for a lovely meal for 2 and a show stopping centrepiece for a dish.

The striploin runs along the spine in the hindquarter, stretching from the ribs to the rump, and is celebrated for its rich, beefy taste. As a muscle that does little work, it is highly marbled, which enhances its flavour.

The tenderloin is oblong in shape and spans horizontally from the sirloin, which is towards the back end of the animal to the short loin which is nearer the middle. The tapered end of the tenderloin is cut from the short loin whilst the other end is cut from the top sirloin.

Fillet is a thick, lean cut of steak with little intramuscular fat and is the most expensive of all steak cuts. The fillet is from the tenderloin of the steer, which is cut from the loin of the cow and is considered the tenderest part of the cow as it doesn’t bear weight.

The Chateaubriand is a large chunk of tenderloin that produces the tenderest steaks on the carcass. It is extremely lean and has versatile cooking methods. This is a cut so luxurious it is used as a phrase to describe ‘the best of the best’ and must always be capitalised when spelled, so you know it’s a good cut!

Sirloin steaks are boneless cuts from the middle to back end of the cow and the meat is usually lean with larger fibres. The sirloin is perfect for lean steak cuts.

Minute steak is a thin, quick-cooking cut that can be flavourful with proper preparation. It’s versatile and budget-friendly, ideal for pan-frying, grilling, sandwiches, and stir-fries.

Topside beef is a cut taken from the upper part of the hind leg and is a versatile, boneless cut that is well-suited for roasting due to its tenderness and taste, although it can also be sliced thin for stir-fries or cooked slowly in stews and other dishes.

Beef silverside is a lean, boneless cut of beef from the area above the leg with a course texture. Its distinctive silver-coloured membrane on one side inspires it’s name, and is excellent for slow-cooking methods.

Braising steak comes from tough, heavily used muscles. Slow, moist cooking breaks down connective tissues, making it tender and flavourful. Braising steaks can also be cut from the silverside or topside.

All round cuts are great for roasting. They can be boned, including the ribs, or kept boneless and oven-roasted to break down collagen, then sliced thin for a perfect roast dinner.

Mince meat, also known as ground beef, can be sourced from any part of the carcass. Each part gives a different flavour and fat content, perfect for creating burgers and ragu bases.

Beef knuckle is a lean, boneless cut of beef from just above the knee of the cow. An underrated cut that can be used for roasts, steaks, kebabs, or stew meat.

Round beef is a lean cut from the hindquarters, specifically from the round primal cut. It is flavourful but tends to be less tender, so it tastes best braised or slow-roasted to break down connective tissues and enhance tenderness.

The rump is cut from the hind section/ back leg of the carcass known as the round. Rump is a boneless cut and due to its texture and flavour, is a perfect steak for fajitas, kebabs and stir-fries. As the rump of the cow is a well-worked muscle the meat is lean and less tender than other cuts, but is still full of flavour.

Picanha steaks are cut from the section of the carcass where the top sirloin meets the rump at the back end of the steer known as the rump/sirloin cap. Contrary to most steaks, picanha is cut with the grain to aid with tenderness in the final product.

Rump heart steak is a tender, virbrant red cut from the centre of the round primal, situated between the sirloin and topside. It is known for its tenderness and tight grain, and is excellent for roasts or steaks.

Shin beef is a cut sourced from the lower part of the front or rear leg. Since it comes from a heavily worked muscle, it contains little fat and has plenty of connective tissue, and can be purchased with or without the bone.

Brisket comes from the cow’s chest and is a tough, well-exercised muscle rich in connective tissue. It’s sold as either a lean, flat “first cut” or a fattier “second cut,” with the latter offering more flavour for the infamous braised brisket.

Mince meat, also known as ground beef, can be sourced from any part of the carcass. Each part gives a different flavour and fat content, perfect for creating burgers and ragu bases.

Bavette steak (also known as flank steak) is firm with a well-defined grain structure, cut from the flank of the cow, which is located in its lower abdomen at the front rear end. Although it is one of the more economically friendly cuts of steak, when marinated it can be very flavourful making for a tasty dish.

Skirt steak is the diaphragm from the underside of the cow, and is a long and juicy cut with heavy marbling and connective tissue. For optimal flavour, it is best cooked to medium-rare and sliced against the grain.

Rib flank, also known as flanken, is thinly sliced beef short ribs cut across the bones instead of in between, offering a rich flavour and good marbling.

Shin beef is a cut sourced from the lower part of the front or rear leg. Since it comes from a heavily worked muscle, it contains little fat and has plenty of connective tissue, and can be purchased with or without the bone.

Mince meat, also known as ground beef, can be sourced from any part of the carcass. Each part gives a different flavour and fat content, perfect for creating burgers and ragu bases.

Oxtail is a beef tail cut starting at the spine, with fat trimmed and tail bones removed before being cut into short joints. Despite its name, it’s from a cow, not an ox. It’s a tough cut rich in connective tissue that becomes a flavourful gelatin when cooked, perfect for soup bases.