A classic butchers favourite. A classic cut from the ‘spalebone’ muscle, also from the shoulder of the beef. When slow cooked, the inter-muscular fat and marbling simply melts in the mouth. An explosion of flavours. Usually cut into 170-200g portions.
Cut from the “silverside” from the hindquarter of the carcass. Stripped of all exterior fat, this wide grained texture of a muscle is ideal for braising steaks. Flavour profile is superb with eating quality second to none.
Diamond under blade fillet
A small muscle from the shoulder of the carcass, expert craftsmen remove this muscle with seam butchery. This product can be utilised for pan frying, finished in the oven. A deep flavour and is a 1 person portion. Usually 140-200g portions.
Fillet head steak (silver skin on)
A fillet head steak cut from the Chateaubriand. Superb eating quality and melt in the mouth tenderness. +/- 10g tolerance. Usually 170g size.
Cut from the under sternum and portioned usually into 170-200g slabs. A coarse-grained muscle great for marinading. The ‘low and slow’ cook method is recommended for this cut.
This cut lends itself to slow cooking but is very tender and flavoursome. Usually cut to 170-200g portions.
Seam butchery is utilised by expert craftsmen to produce a braising steak from the leg of the carcass. Usually sold in 250g portions.