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Our Wagyu Beef
Rib
Loin
Chuck
Flank
Round
Plate
Brisket
Shank
Ribeye
Rib Fingers
Rib Cap
Short Rib Meat
Striploin
D Rump
Rump Cap
Rump Heart
Tri Tip
Tenderloin
Bolar Blade
Oyster Blade
Chuck Eye Roll
Chuck Flap Tail
Chuck Rib Meat
Chuck Tender
Flap Meat
Flank Steak
Thin Skirt
Thick Skirt
Outside Flat
Eye Round
Inside Cap Off
Knuckle
Inside Skirt
Karubi Plate
Point End Brisket
Shin Shank
Ribeye
The Ribeye is also known as Cube Roll or Scotch Fillet. Best cooked as steaks for grilling, or as a roast.
Cooking Application:
Roast
Grill
Rib Fingers
Rib Fingers are also known as intercostals. Prepared from the muscles in between the rib bones. Rib Fingers often contain large amounts of marbling and are therefore very flavoursome. Best suited to Yakinuku style cooking, grilling or braising.
Cooking Application:
Braise
Grill
Rib Cap
The Rib Cap muscle is the most external muscle on the Rib section of an animal. Often well marbled and suited to grilling.
Cooking Application:
Saute
Grill
Short Rib Meat
Short Rib Meat contains muscles overlying the ribs. This highly marbled cut is extremely popular in Asia for use in many cooking methods including hibachi grilling.
Cooking Application:
Braise
Saute
Grill
Striploin
The Striploin is also known as the Sirloin or Porterhouse. It is found in the hindquarter of an animal against the spine. Can be used as steaks for grilling, or in larger portions for roasting.
Cooking Application:
Roast
Grill
D Rump
The D Rump is made up of the Rump Cap & Rump Heart. Prepared from a hindquarter by separating from the Shortloin. A great value cut with a diverse range of uses including steak grilling, stir fry strips and roasting.
Cooking Application:
Roast
Braise
Saute
Grill
Rump Cap
The Rump Cap is also known as the Picanha and is extremely popular in South American BBQ. It is seperated from a D Rump along the natural seam. Excellent for portioning into steaks for grilling or roasting whole.
Cooking Application:
Roast
Grill
Rump Heart
The Rump Heart is also known as the Rostbiff. It is prepared by removing the Rump Cap from the D Rump along the natural seam. A diverse range of uses including steak grilling, stir fry strips and roasting.
Cooking Application:
Roast
Braise
Saute
Grill
Tri Tip
Tri Tip also known as the California cut, is a flavoursome cut removed from the bottom edge of the Rump. Excellent for grilling whole on a BBQ or roasting.
Cooking Application:
Roast
Braise
Grill
Tenderloin
The Tenderloin is known as the Beef Fillet, or the 'Emperor of Steaks', and is considered the most tender cut from an animal. Tenderloin is lean and perfect for roasting whole, grilling steaks, or thinly slicing for Beef Carpaccio & Tartare.
Cooking Application:
Roast
Saute
Grill
Bolar Blade
Bolar Blade is prepared from a Clod by the removal of the Oyster Blade along the natural seam. Bolar Blade can contain thick sinews and is therefore better suited to long, slow methods of cooking like roasting or braising.
Cooking Application:
Roast
Braise
Oyster Blade
Oyster Blade is separated from a Clod by removing the Bolar Blade along the natural seam. Often highly marbled and flavoursome, Oyster Blade is an underrated cut that can be turned into a Flat Iron steak by removal of the connective tissue between the two muscles. Perfect for braising, roasting or grilling as Flat Iron steaks.
Cooking Application:
Roast
Braise
Grill
Chuck Eye Roll
Chuck Eye Roll is prepared from the Chuck Roll by removal of the Chuck Flap Tail. Highly marbled but with some connective tissues, Chuck Eye Roll makes an excellent choice for flavour filled casseroles. It is also possible to cut steaks (such as the Denver Steak or Wagyu Zabuton) from the Chuck Eye Roll by seperating the individual muscles.
Cooking Application:
Roast
Braise
Grill
Chuck Flap Tail
Chuck Flap Tail is prepared from a Chuck Roll by separating from the Chuck Eye Roll. This exotic cut is used predominantly in Asian style cooking. Thinly sliced and cooked on a hibachi grill or in a spicy hot pot soup.
Cooking Application:
Saute
Grill
Chuck Rib Meat
Chuck Rib Meat is prepared from the muscles overlying the Chuck Ribs. Used for braising or thinly sliced for Asian style grilling & hot pot.
Cooking Application:
Braise
Grill
Chuck Tender
Chuck Tender is a lean cut removed from a Chuck. It is best suited to slow cooking methods or grinding for mince.
Cooking Application:
Roast
Braise
Flap Meat
Flap Meat also known as the Bavette, is prepared from the Flank. This is a very flavoursome cut that is paired well with rubs and marinades for stir fry or South American style grilling.
Cooking Application:
Saute
Grill
Flank Steak
Flank Steak is a very flavoursome cut that is paired well with rubs and marinades for stir fry or South American style cooking methods.
Cooking Application:
Braise
Saute
Grill
Thin Skirt
The Thin Skirt is removed from the lower section of the diaphragm. The muscle is quite similar to Inside Skirt and therefore best suited to cutting in strips for Asian and South American style methods with high heat.
Cooking Application:
Braise
Saute
Thick Skirt
Thick Skirt, also known as Hanger Steak, comes from the upper portion of the diaphragm. Best cooked in small portions at high heat.
Cooking Application:
Braise
Saute
Outside Flat
Outside Flat is prepared from the Outside by removal of the Eye Round. Commonly used for slow methods of cooking such as roasts or corned beef.
Cooking Application:
Roast
Braise
Eye Round
Eye Round is a single muscle removed from the Outside. Best used for corned beef, roasting or braising.
Cooking Application:
Roast
Braise
Inside Cap Off
Inside Cap off is quite lean and best suited to dicing for casseroles or creating strips for stir frys. Also popular for creating dried meats like jerky.
Cooking Application:
Braise
Knuckle
Knuckle is removed from the Thick Flank. This group of muscles is highly worked and therefore very lean with connective tissues. Best suited to slow cooking methods such as braising.
Cooking Application:
Roast
Braise
Inside Skirt
The Inside Skirt is attached to the abdominal wall inside the Hindquarter. Best used for cutting into strips for South American or Asian style cooking.
Cooking Application:
Saute
Grill
Karubi Plate
Karubi Plate is prepared by removing the Red Bark from a Navel End Brisket. This cut is often thinly sliced and used in Chinese hot pot meals or Yakinuku style grilling.
Cooking Application:
Braise
Point End Brisket
Point End Brisket is part of the Brisket closest to the front of the animal. Used for American style BBQ or slow style cooking in casseroles.
Cooking Application:
Braise
Grill
Shin Shank
Shin Shank is derived from the muscles on the fore and hind shank bones. Shin contains a large amount of connective tissue and is best cooked long and slow in braising or casserole style methods.
Cooking Application:
Braise