The Rump is prepared from the Hindquarter and is removed by separating the Rump from the Shortloin. The rump consists of a number of hindquarter muscles. Compared to some of the muscles making up the other hindquarter primal cuts the rump muscles do less work on the animal and are therefore reasonably tender. A boneless cut, the Rump is very flavoursome and well suited to roasting.

The Tri-tip is a flavoursome triangular and flat shaped cut removed from the Rump. It can be roasted whole or cut into small steaks for grilling or barbecuing.

Taken from the muscle beneath the loin in the abdominal area. The flank steak is incredibly lean, and practically free of connective tissue so very little trimming is required. Flank steaks are incredibly flavoursome and easy to cook. Due to the coarse grain that runs along the length, Flank Steaks are ideal when prepared with rubs & marinades.

The Blade roast is a flavoursome cut of meat that is best cooked by moist heat methods such as braising or roasting in liquid. Slow cooking helps to soften the connective tissue located between the muscles of this cut.

Bolar Blade is prepared from a whole Blade by removal of the Oyster Blade along the natural seam.

Oyster Blade Steak is removed from the Bolar Blade by separation along the natural seam. Roasting assists with the breakdown of the connective tissue in this cut.

Chuck Roll is prepared from the Chuck by removing some of the tougher neck muscles. The mix of meat, fat and connective tissue make it ideal for braising.

Chuck Short Ribs are removed from the Chuck and include the ribs, intercostal muscles and a major portion of the muscle overlying the ribs. Slow cooked, beef chuck ribs are both tender and flavoursome. Grilling chuck ribs prior to consumption assists with the caramelisation of marinades and fat.

Tenderloin Steaks are suited to grilling or pan frying and preferably served medium rare. Centre cut tenderloin portions are taken from the middle section of the tenderloin that consists of one muscle. The butt end of the tenderloin contains two other muscles that are not included when cutting centre cut steaks.

The Tenderloin is located in the hindquarter of the animal and does very little work. As a result the tenderloin is very lean and tender, and should be cooked using very hot temperatures to sear and retain moisture. A denuded tenderloin has been trimmed of the silverskin and can be roasted whole.

The Thin Skirt makes up the costal muscle portion of the diaphragm. The thin membrane covering the cut keeps the muscle fibres bundled together. Best cooked using high heat when cut into thin strips and used in Asian or Mexican cooking.

The Hanger Steak comes from the upper (lumbar) portion of the diaphragm. Not usually known as a tender cut, the Hanger needs to be cooked quickly over a high heat. For maximum tenderness slice against the grain before serving.

The Inside Skirt is attached to the abdominal wall inside the Hindquarter. The Inside Skirt is a thin muscle that is best cut into strips and cooked over a high heat for Asian stir fry's or Mexican style cooking.

Brisket consists of well exercised muscles located in chest and underside regions of the carcass. It is removed from the forequarter between the 1st rib to the 13th rib. This cut is best slow cooked and braised as it contains connective tissue that needs softening. Brisket is flavoursome and is perfect for shredding.

The Rostbiff is prepared from the Rump by removal of the Rump Cap along the natural seam. The Rostbiff contains very little subcutaneous fat. The flavours of this cut come to life when roasted.

The chuck contains a mix of meat, fat and connective tissue that when braised or stewed is flavoursome and tender.

The T-bone steak consists of two primals, the Tenderloin and Striploin. Named for its T-shaped bone this steak is best grilled or barbecued.

Short Ribs contain rib bones left after the removal of the Prepared Ribs, Chuck and Brisket from the Forequarter. Beef Short Ribs contain good layers of muscle and fat and are ideally slow cooked initially to soften the connective tissue prior to barbecuing or grilling.

Prepared from the Forequarter after removal of the Chuck and Brisket. The bones are frenched by removing the intercostal muscles between the ribs up to the eye. Retaining the bones helps to deliver extra flavour when cooking. Containing the cube roll which has great layers of muscle and fat, this cut makes for a spectacluar roast.

Beef cheeks are removed from the head and trimmed of excessive fat. The conical papillae (lips) are usually removed. Beef Cheeks can be very tender when cooked using moist, long and low methods such as braising.

The beef Knuckle is derived from the Thick flank by removal of the Knuckle cap. The Eye of Knuckle is the centre muscle that contains less connective tissue than the other thick flank muscles and is well suited to moist slow cook methods.

Knuckle steaks are also known as 'Round steaks', 'Minute steaks' or 'Medallions'. They are best suited to moist, slow cooking methods however they can be roasted if sealed by pan frying first to prevent them from drying out. Knuckle steaks can also be used for schnitzel.

Beef Knuckle is prepared from a Thick Flank with the cap removed. Knuckle Dice is tender and generally has little fat content. It is best when cooked quickly at high temperatures such as in stir frying. They also perform well in stroganoff type dishes.

Beef Knuckle is prepared from a Thick Flank with the cap removed. Knuckle Dice is tender and generally has little fat content. It is best when cooked quickly at high temperatures such as in stir frying. They also perform well in stroganoff type dishes.

Beef Shin Meat is derived from the muscles removed from the fore and hind shank bones. Shin meat contains a lot of connective tissue and therefore needs to be cooked using a long, low moist cooking methods.

Shin slices are derived from the shank and can be deboned if required. Osso bucco is usually cut from the Hind Shank due to the consistent circular shape of the bone. Osso bucco cut from the Hind shank is ideally cooked by moist cooking methods such as stewing and braising. The bone can be removed from the shanks to create 'gravy' steaks.

Shin slices are derived from the shank and can be deboned if required. Osso bucco is usually cut from the Hind Shank due to the consistent circular shape of the bone. Osso bucco cut from the Hind shank is ideally cooked by moist cooking methods such as stewing and braising. The bone can be removed from the shanks to create 'gravy' steaks.

Beef Shin Meat is derived from the muscles removed from the fore and hind shank bones. Shin meat contains a lot of connective tissue and therefore needs to be cooked using a long, low moist cooking methods.

The Club Steak is prepared from a Shortloin by the removal of the Tenderloin and protruding edges of the Chine Bone.

The Striploin is also known as the Sirloin and runs near the spine on the hindquarter of an animal. As a larger portion this cut can produce a tender, flavoursome roast.

Back Ribs are the rib bones after removal of the rib set from the prepared rib. The meat is contained between the ribs and is very flavoursome. Back ribs are best slow cooked or braised to soften the connective tissue that holds the meat to the ribs.

The Cube Roll Roast is also known as the Scotch Fillet or Boneless Rib Eye. It is best cooked as a roast and served medium rare.

Also known as Beef Inside. The muscles of the Topside are well exercised and therefore are quite lean and contain connective tissue. Best cooking methods for this cut as a whole portion are braising and casseroling.

Derived from the Silverside with the Heel Muscle removed, the Outside consists of the Outside Flat and Eye Round. Consisting of well exercised and therefore dense hindquarter muscles, it is best suited to roasting or pickling.

Rump steaks are cut from a whole D-Rump and are generally known as 'full face' rump steaks. The fat layer from the rump cap is usually retained. Rump steaks are best grilled or barbequed and offer a strong meaty flavour.

Rump strips when pan fried are great for stir fry's.

The Beef Rump Cap is removed from the top of a rump along the natural seam. It is often roasted but can be portioned into steaks and grilled.

Diced rump is generally lean and therefore is best suited to moist slow cook methods such as braising or very quick cooking at high temperatures.

Because the Rump Cap is removed from a Rump to derive a Rostbiff, Rump steaks cut from a Rostbiff do not contain a fat layer. Rump steaks are best grilled or barbequed and offer a strong meaty flavour.

Beef Rump medallions are cut from the Eye of Rump where the Rostbiff has been trimmed of the 'undercut' muscles and connective tissue and portioned length-ways into logs. Portions cut from these logs are known as Beef Rump medallions. The medallions are perfect for pan-frying, grilling or the barbecue.

Flat Iron steak is a very flavoursome piece of meat prepared from the Oyster Blade. Removal of the gristle running through the centre of the Oyster Blade ensures the steaks do not curl when cooked.

Chuck Diced is used in casseroles or slow moist cooking methods such as braising. The connective tissue gently melts allowing the meat to become very tender as well as adding to the flavour.

Point End Brisket is part of the brisket closest to the head of the animal. Usually this is sold as 'deckle off', where the connective tissue holding the muscles to the rib cage is removed. Slow cook this cut to render down the fat and connective tissue.

Navel End Brisket is part of the brisket closest to the navel of the animal. The Navel End Brisket usually contains more fat than the Point End Brisket. Slow cook this cut to render down the fat and connective tissue.

The Outside Flat is derived from the Outside after the Eye Round has been removed. It is commonly used for corned beef or cooked using slow moist cooking methods as its dense lean muscle structure means its prone to drying out.

Eye Round is a single muscle that is removed from the Outside and can be used for a small roast or slow, low moist heating methods.

Eye Round is trimmed of connective tissue (denuded) and portioned for steaks. These steaks can be marinated and then grilled or crumbed and pan-fried.

After removal of the Topside Cap, the Topside is trimmed and then portioned for schnitzels or sandwich steaks. These steaks need to be thin when cooked at high temperatures due to the high connective tissue content. Steaks can be further sliced and diced for stir fry and casseroling respectively.

After removal of the Topside Cap, the Topside is trimmed and then further diced for casseroling.

After removal of the Topside Cap, the Topside is trimmed and then further sliced for stir frying.

Topside meat is lean and therefore a good consistent cut for making mince.

A Rib Eye steak is portioned from an OP Rib and contains a Rib bone. The standing rib muscles are not required to do much work on an animal and therefore are very tender. These steaks are best grilled or barbecued.

Also known as Scotch Fillet or Boneless Rib Eye. Cube Roll steaks are ideally grilled or barbecued and served medium rare to deliver a juicy and flavoursome steak.

Prepared from the Shortloin by removal of the Tenderloin and all bones. Also known as Porterhouse, Sirloin or New York Cut. Excellent for grilling and barbecuing.