Chuck is prepared from a Forequarter by the removal of the Rib Set.
A Ribset is derived from the upper part of the Forequarter and can be bone-in or boneless.
“We cook with a sense of urgency and immediacy and keep it super, super simple. It’s essentially perfect already and we just give it a little nudge in the right direction.”
– Kris Yenbamroong
Rump is boneless and prepared from a Sirloin Butt by the removal of the abdominal muscles and associated fat over the 'rump tail'.
Bone-in meat taken from the Hindquarter portion of the spine.
Prepared from the front underside, Brisket is prepared from a 13-rib Forequarter.
Cheek is prepared from the head and consists of the muscles external to the upper and lower jaws, together with the mucous membrane of the mouth.
© Australian Agricultural Company 2022