Chuck Roll/ Train de Cotes

Prepared from the forequarter after the brisket and rib set are removed.

• iw/ vac pack chilled, neck and ligamentum removed
• Av weight 8.5 kg per piece
• Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture. This muscle will have visible marbling.

Neck Meat/ Collier sans os

Prepared from the neck region, the neck is separated from the chuck to give neck meat.

• iw/ vac pack chilled, ligamentum removed
• Av weight 1.5 kg
• Although not an attractive piece of meat, the neck is a cheaper alternative suitable for slow cooking.

Bolar Blade/ Paleron/ Shoulder Clod

Prepared from the shoulder blade. The Bolar blade is a large piece of meat that is identified from the clod (or blade) by separating the oyster blade and bolar blade.

• iw/ vac pack chilled
• Av weight 5 kg per piece
• The bolar blade is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow cooking in a braise.

        

Blade steak

Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow cooking in a braise.

        

Oyster Blade/ Dessus de palette/ Top Blade

Prepared from the forequarter after the brisket and rib set are removed. The oyster blade is connected to the shoulder blade of the beef and is identified by removing the muscle from the clod (or blade) at the scapula.

• iw/ vac pack chilled
• Av weight 2.5 kg per piece
• Also referred to as flat iron steak
• The oyster blade has a sinew through the middle of the muscle, but when prepared correctly can be an extremely versatile cut. It is a very flavourful cut that can be cooked as a roast, sliced into steaks and cooked on the barbecue of in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise of casserole.

            

Oyster blade steak

The oyster blade sits on the shoulder blade and when separated from the shoulder can be cut into steaks for pan-frying or barbecuing. It has a thin line of gristle that runs through the centre of the steak which should be scored to prevent curling when cooking. It is also a perfect cut for stir-frying with its full flavour and tenderness.

    

Chuck Tender/ Filet d'Epaule/ Mock Tender

Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam.

• Connective tissue removed.

Shin/ Shank

Prepared from either forequarter or hindquarter legs after the leg is removed.

Gravy beef

Gravy beef can come from the shin area of the leg or the heel muscle in the silverside. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This connective tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture.

Shin bone-in

Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture.

Cube Roll/ Entrecote/ Rib Eye Roll

Prepared from the forequarter. The brisket and chuck is removed at the rib set.

• iw/ vac pack chilled. Packaged as a 7 rib piece
• Av weight 5-6kg per piece
• Other items prepared from cube roll include rib eye roll (lip on), Ribs Prepared (OP rib) and Tomahawk
• Also referred to as rib fillet or scotch fillet
• This is a very tender, moist and flavoursome cut

    

Cube Roll Steak

Cube Roll steak is prepared from a boneless beef rib set. The cube roll steak is found on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a 'support' muscle not subjected to the heavy work of moving the animal around cube roll steaks are tender, tasty and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced.

Tomahawk

Prepared similarly to the ribs prepared by leaving the bone rib set on the cube roll. The bone length is cut to approximately 250mm from the eye muscle.

• iw/ vac pack chilled.
• Packaged as a 3 rib and 4 rib piece to make a 7 rib set
• Average weight is 12 kg per 7 rib set

Ribs Prepared/ OP Rib

The ribs prepared is an impressive roast for entertaining and is simply the cube roll (scotch fillet) with the rib bones attached. The cube roll is found on the back of the animal and runs from the striploin (sirloin) to the blade (shoulder) area. A ribs prepared is best roasted in a hot oven and not cooked more than medium. Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.

• iw/vac pack chilled
• Packaged as a 7 rib piece
• Average weight is 10kg per piece

    

Bone-in Short Rib

Prepared from the forequarter after removal of the brisket/ ribs prepared and chuck.

• mw/vac pack chilled, bone-in 6 rib, 2 muscle, minimal fat, template squared
• Av weight 1.3kg per piece
• Other items prepared from the rib include short rib meat, chuck rib meat and intercostals
• Now a popular cut, the short ribs can be used in slow cook dishes or thin slice for Korean style BBQ. This cut will have visible marbling

    

Short Rib Meat

Short rib meat is the thickest the muscle covering the 5th to the 8th rib following the dorsal cutting line of the brisket. The muscle has the rib bones and chuck rib meat removed.

• mw/vac pack chilled, all visual fat removed
• Av weight 0.8kg per piece
• This is a heavily marbled piece of meat and well suited to Asian cooking techniques such as thin slice.

Chuck Rib Meat/ Plat 5 cotes/ short ribs (from chuck)

Chuck Rib meat is derived from a bone-in short rib when the muscle is covering the 3rd to 5th rib and cut into two and the bone is removed. The muscle will have significant marbling.

• mw/vac pack chilled, some fat covering remaining on the muscle
• Av weight 0.8kg per piece
• Chuck rib meat is a heavily marbled piece of meat and suited to Asian cooking techniques

Intercostals/ Rib Fingers

The intercostal muscles run between the rib bones of the hindquarter and forequarter.

• mw/ vac pack chilled, can be cut to specific minimum lengths
• also referred to as rib fingers
• intercostals are best suited to braising
• This item can be left on some primal cuts (such as tomahawk)

Point End Brisket/ Poitrine

Prepared from a 12 rib forequarter. The point end is from the cranial the brisket.

• iw/vac pack chilled, 5 rib, deckle off, dingo bait removed
• Av weight 6 kg per piece
• The point end brisket is essentially the pectoral muscles from the chest/brisket area between the front legs. Being a well exercised muscle, the point end has a high degree of connective tissue and is best suited to slow wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.

Navel End Brisket

Prepared from a 12 rib forequarter. The navel end brisket is from the belly end of the brisket.

• iw/ vac pack chilled, 7 rib
• Av weight 4 kg per piece
• Also referred to as short eye plate if NE is heavily trimmed back to different spec
• Prepared from a brisket by a cut following the ventral contour of the costal cartilage of the forequarter removing the boneless ventral portion of the navel end. This cut is quite fatty and is best prepared for slow wet cooking methods.

Striploin/ Faux filet avec chainette

Prepared from the hindquarter between the cube roll and the rump.

• iw/ vac pack chilled, 1 rib
• Av weight 6.0 kg per piece
• Other items prepared from the striploin include the shortloin and loin fillet
• Also referred to as Sirloin, New York , Porterhouse
• Coming from an area of the animal where the muscles do less work, the cut is tender and flavoursome and well suited to roasting or steaking

            

Sirloin Steak

The striploin is located along the spine in the hindquarter and runs from the ribs to the rump, sitting above the tenderloin. Sirloin steaks are cut from the rump end of the striploin. The rib end of the striploin forms the large piece of beef on the T-bone steak. Located along the spine where the muscles do less work, sirloin steaks are tender and best suited to high temperature cooking such as pan-frying, barbecuing and stir-frying (when thinly sliced).

        

Shortloin

• Prepared when the sirloin and fillet muscles sit on the opposite side of the t-shaped bone
• iw/ vac pack chilled, 1rib
• Av weight is 9kg per piece
• With little or no fat or connective tissue the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing

Loin Fillet

• Prepared when the sirloin is completely denuded by removing fat and sinew.
• The tail is removed from the caudal end of the striploin leaving a one muscle fully denuded striploin
• The striploin is then cut lengthways in to two equal pieces, rolled tightly in to a cylindrical shape using cling wrap and later portioned in to loin fillets for service

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Tenderloin/ Filet avec chainette

Prepared from the hindquarter and is removed in one piece within the lumbar vertebrae.

• iw/ vac pack chilled. Side strap on
• Av weight 2.5 kg per piece
• Also referred to as eye fillet
• Typically the most tender cut of beef with the least amount of connective tissue the tenderloin is as the name suggests. With some visible marbling, the tenderloin is best suited to portioning into steaks or equally delicious as a roast.

        

Flank steak/ Bavette Flanchet

Prepared from a Thin Flank. The Flank is located directly beneath the loin in the abdominal area.

• mw/ vac pack, heavy fat removed
• Av weight per piece 1 kg
• The flank steak is a relatively flat, fan shaped muscle which is extremely versatile. Relatively long and flat, it has a coarse grain running along its length which adds another dimension to its appeal and application. Perfect for thin slicing for a stir-fry, flank steak also performs extremely well under slow-cooking conditions. After slow-cooking this beef cut can be shredded with a fork and added to burritos or salads.

    

Flap Meat

Prepared from an internal flank plate. The thin tapered ends of the muscle are trimmed.

• iw/ vac pack, heavy fat removed
• Av weight per piece 1.8kg
• The flap meat is a relatively long muscle with streaky fibres across the muscle. This cut is mostly used in yakiniku or slow cooking dishes.

Inside Skirt/ Bavette d/aloyau

A boneless portion of the flank trimmed free of fat and membranes.

• mw/ vac pack, heavy fat removed
• Av weight per piece 1kg
• The inside skirt is long and flat and is prized for its flavour rather than tenderness. This cut is mostly used in yakiniku or slow cooking dishes

Rump/ Culotte/ Top sirloin butt

Prepared from the hindquarter and is removed by a cut separating the rump from the butt and another separating the rump from the shortloin.

• iw/vac pack chilled
• Av weight 7-8kg per piece
• Other items prepared from the rump include rostbiff, rump cap and tritip
• The rump can be broken down to eye of rump, eye rump centre, eye rump side, rump cap (picanha)
• An extremely versatile cut the rump can be roasted, pan-fried, barbecued, stir-fried or slow-cooked in a braise or casserole. It is a great full flavoured piece of beef

            

Rump cap/ Aiguillette baronne/ Top Sirloin Cap/ Pichana

Prepared from a rump by separating the rump cap away from the rostbiff. Rump cap is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavour. It is famous and well liked in South American countries, especially Brazil where it is known as "Picanha". Rump cap can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.

• iw/vac pack chilled, fat covering is retained on the rump cap
• Av weight is 2kg

        

Rostbiff

Prepared from a rump by separating the rump cap and rostbiff along the natural seam. Rostbiff is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavour. Rostbiff can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.

• iw/vac pack chilled, no or minimal fat remains on the rostbiff
• Av weight 4kg per piece

        

Tritip/ Aiguillette rumsteak/ Bottom sirloin triangle

The tritip is a small triangular muscle taken from the bottom part of the full rump. It is a very tender and tasty cut that is very versatile.

• mw/vac pack chilled, some fat covering remaining on the muscle
• Av weight 1.5kg per piece

        

Topside/ Coin Entier/ Top (inside) round

Topside comes from the inside of the hind leg, between the thick flank and the silverside.

• iw/vac packed, cap on
• Av weight 10kg per piece
• Also referred to as Inside
• As the animal has been grain fed for 200 - 400 days plus, the topside has visible marbling and performs best when diced for slow-cooking in a hearty casserole or braise. It can also perform well as a steak due to the marbling content.

Outside Flat/ Tranche Carree/ Bottom (outside) round

Outside Flat is prepared from an Outside (item 2030) by the removal of the Outside Flat along the natural seam between the Eye Round (M. semitendinosus) and the Outside Flat (M. gluteobiceps).

• Heavy connective tissue (silver skin) on ventral side removed.

Eye Round/ Piece Ronde

The Eye Round is prepared from the Outside (item 2030) by following the natural seam between the Outside Flat (M. gluteobiceps) and the Eye Round (M. semitendinosus) separating the two muscles.

Knuckle/ Jarret ou Gite Arriere/ Knuckle (sirloin tip)

Prepared from a hindquarter and removed along the natural seams between the silverside and topside in one piece.

• iw/ vac pack chilled
• Av weight 6kg per piece
• Other items prepared from the knuckle include eye of knuckle, knuckle cover, knuckle undercut
• This item has limited to moderate marbling and is extremely versatile particularly if further broken down into individual muscles making up the knuckle

        

VARIETY CUTS

Tongue

Tongue is an offal item removed from the head on day of slaughter.

• Iw/ vac pack chilled, swiss cut D trim
• Av weight 0.9kg per piece
• Tongue is mostly seasoned or scalded in hot water before the skin is removed. A full flavoured piece of meat often served thinly sliced

Cheek meat

Removed from the cheek of the head on day of slaughter, cheek meat is an offal item.

• Mw/vac pack, chilled, papillae off
• Av weight 0.5kg per piece
• Although once considered not worthy of eating, the cheek meat is a highly sought after piece of meat that is heavily gelatinous and ideal for slow cooking.

Hanging tender/ Onglet/ Thick Skirt

Removed from the diaphragm cavity of the animal on day of slaughter, Hanging Tender is an offal item.

• Mw/vac pack, chilled, membrane on
• Av weight 1.8kg per piece
• Only one per animal
• Also referred to as onglet, hanger steak, bavette steak or thick skirt
• Sometimes confused with the inside skirt
• The hanging tender is not particularly tender and is ideal for yakiniku style or best marinated and cooked quickly over high heat to avoid toughness. This cut is full of flavour.

Outside skirt/ Hampe/ Thin Skirt

Removed from the diaphragm cavity of the animal on day of slaughter, Outside skirt is an offal item.

• Mw/vac pack, chilled, membrane on
• Av weight 1.5kg per piece
• Also referred to as thin skirt
• Sometimes confused with the inside skirt

The outside skirt is ideal for yakiniku style cooking.

Tail

Removed from the carcass on day of slaughter, tail is an offal item.

• Iw/vac pack chilled
• Av weight 1.1kg per piece
• Stockyard offer both angus long fed and wagyu tail
• Tail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is also a traditional stock base for a soup.

Stockyard loin fillet

Remove striploin from vacuum bag and trim the salvage fat and all sinew back to redmeat from the lateral surface of the striploin.

Remove the side-chain (M.mutifidi dorsi) and trim off all fat.

Remove the crow's foot (M. gluteus Medius) from the caudel end of the striploin and trim off all underlying fat. This will leave a one muscle (M. longissimus dorsi) fully denuded striploin.

Cut this piece in half length ways in to two equal portions. Complete a final trim removing any remaining fat, sinew and/ or loose pieces of meat.

Roll each piece tightly into a cylinder shaped roll using plastic wrap and let it set in a refrigerator for a minimum 4 hours.

The Loin-fillet rolls are now ready for portioning. Care must be taken to remove all plastic wrap before cooking.

The fat can be minced and used to add flavour for mince, meatballs, hamburger patties or other value added products. The sinew and connective tissue can be rendered into stock.

The side chain; crow's foot and other pieces of trim can be used as lean trim.

Loin-Fillet Indicative Yield Result
	Weight	Yield
Striploin 1 rib steak ready	6.46 kgs
Stockyard Loin-fillet	3.99 kgs	61.8%
Lean Trim	0.59 kgs	9.1%
Fat & Sinew	1.88 kgs	29.1%