Our Cuts

Australian Cuts
TongueCheekShinShortloinTailRoundKnuckleFlankChuckBladeRumpShinBrisketRib SetSkirtTopside

Chuck Cuts5

Chuck Tail FlapChuck Tail Flap
Chuck Meat Pcs (Neck Pcs)Chuck Meat Pcs (Neck Pcs)
Bone-in Chuck Rib (Chuck Short Ribs)Bone-in Chuck Rib (Chuck Short Ribs)
Boneless Chuck RibBoneless Chuck Rib
Chuck Eye RollChuck Eye Roll
Rib Set
Rib Set

A Ribset is derived from the upper part of the Forequarter and can be bone-in or boneless.

Cuts:
Rib Blade Meat, Rib Cap, Cube Roll, Cube Roll Pcs, Tomahawk, OP Ribs Prepared, Intercostals, Short Rib Meat and Bone-In Short Rib
Kris Yenbamroong’s Rib-Eye Fried Rice
Recipes
Kris Yenbamroong
Ribset

“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
Rump

Rump is boneless and prepared from a Sirloin Butt by the removal of the abdominal muscles and associated fat over the 'rump tail'.

Cuts:
D-Rump, Rump Cap, Rost Biff and Tri Tip
Shortloin
Shortloin

Bone-in meat taken from the Hindquarter portion of the spine.

Cuts:
Shortloin, Striploin, Tenderloin and Tenderloin Straps
Lucas Sin's Black Pepper Beef
Recipes
Shortloin
Techniques
Brisket
Brisket

Prepared from the front underside, Brisket is prepared from a 13-rib Forequarter.

Cuts:
Deckle, Karubi Plate, Navel End Brisket and Point End Brisket
Nancy Silverton's Brisket al Forno
Recipes
Techniques
Brisket
Cheek
Cheek

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.

Cuts:
Cheek Meat