The shin cut comes from the lower leg of the cow and is a tough, sinewy cut that becomes meltingly tender and flavorful when slow-cooked, making it perfect for stews and braises.

The bolar roast, cut from the shoulder near the blade, is a lean and flavorful option that shines when slow-roasted or cooked in a pot, delivering tender slices perfect for hearty family meals.

The blade bone cut, taken from the shoulder (specifically the chuck primal), includes a section of the shoulder blade and is prized for its tenderness and flavor when slow-cooked or braised.

The chuck cut of beef comes from the shoulder area of the cow and is known for its rich flavor and marbling, making it ideal for slow-cooking methods like braising or roasting.

Cut from the lower chest of the animal, brisket is a beautifully marbled, hardworking muscle packed with flavour. Corner Silverside Roast is traditionally pickled and perfect for boiling or slow cooking with vegetables, delivering a classic corned beef experience. The Seasoned Rolled Roast offers a convenient, oven-ready option that’s pre-seasoned and tied — ideal for set-and-forget slow roasts. If you prefer to season it yourself, the Plain Brisket Roast gives you a blank canvas for rubs, marin

Taken from the rib section, the scotch fillet (also known as ribeye) is one of the most tender and juicy cuts on the carcase, with beautiful marbling that delivers rich, full flavour. You can choose to have it sliced into thick, restaurant-quality steaks ready for the BBQ or pan, or left whole as a premium roast to portion yourself — ideal for those who love flexibility or want to impress at a dinner party.

Boneless and beautifully marbled, the rib roast is taken from the rib section — the same area as the scotch fillet — and is known for its tenderness and rich, beefy flavour. Offered only as a full roast, it's ideal for slow roasting to medium-rare perfection, then slicing into melt-in-your-mouth portions for a special meal or celebration.

Skirt is a long, flat cut from the underside of the carcase, known for its deep, beefy flavour and coarse grain. Diced skirt is ideal for slow-cooked stews, casseroles, and hearty curries, soaking up flavour while becoming beautifully tender. When minced, it delivers a rich, savoury depth perfect for tacos, rissoles, or homemade meat pies.

Taken from the short loin, this section includes both T-bone and Porterhouse steaks. T-bones have a portion of tender fillet and sirloin on either side of the bone, while Porterhouse steaks contain a larger piece of fillet. This section can be cut as all T-bone, all Porterhouse, or half of each. Ideal for grilling, these steaks are known for their rich flavour and tenderness.

A small, prized section from along the underside of the backbone — this is the most tender cut of beef. Because it makes up only a small portion of the carcase, it’s highly sought after. It can be left whole for roasting or sliced into thick, melt-in-your-mouth steaks.

Taken from the hindquarter, the rump is a lean, flavourful cut that holds its shape well when cooked. It can be left whole for roasting or sliced into steaks. A versatile option, it's ideal for grilling, pan-frying, or oven roasting.

Cut from the hind leg, round is a lean and firm cut often used for schnitzels. It can be sliced into steaks, left as thin uncrumbed schnitzels, or prepared ready for crumbing. Best suited to quick cooking methods like pan-frying or crumbed and shallow-fried.

A lean cut from the inside of the hind leg, topside is versatile and full of flavour. It can be left whole as a roast, sliced into thick steaks, or thinly sliced for steak sandwiches or BBQ frying. Best cooked quickly over high heat or roasted gently to retain tenderness.

Cut from the outside of the hind leg, silverside is a lean, coarse-grained cut. It can be prepared as a traditional corned silverside or left plain as a roasting cut. Best cooked slowly to break down the fibres and bring out its full flavour.

Taken from the shin and other well-exercised parts of the leg, gravy beef is full of connective tissue and rich flavour. It can be diced for slow-cooked stews or minced for hearty, flavour-packed dishes. Best suited to low and slow cooking to achieve tender, melt-in-your-mouth results.

The remaining trimmings from your carcase can be made into beef sausages or added to your mince allocation. Sausages are prepared in natural casings using a select blend of rice flour, potato starch, herbs, and spices — perfect for the BBQ or an easy midweek dinner. Alternatively, the offcuts can be minced for a lean and versatile option in everyday cooking.