ANZCO Foods Beef

Round

The round consists of the following five cuts:

Topside

A boneless cut, the Topside is the major muscle from the inside of the hind leg. Full of robust flavour, the rump is most succulent and meltingly tender when roast or diced for slow cooking casseroles. A medium tender coarse grain meat. Suitable for roasting, casseroles and braised dishes as a whole piece or steaks. Best braised to prevent drying out.

Cuts: Inside Cap on or off

Nutritional Information

Rump

Rump steaks are a lean cut with little fat, which can make it a little less tender than others. The fat border, which runs along the curved side, is easily removed if desired.

Cuts: Rump Heart, Eye of Rump, Rump Centre, Rump Cap

Nutritional Information

Blade

A boneless cut from the shoulder section, it is the major muscle from the outside of the blade bone. It consists of two main muscles: the Bolar and Oyster Blade. Best suited to slow cooking, roasting or braising for a tender result. Kept as a whole steak, diced or cut into strips for stir-fry, the blade is a versatile option. Further processing of the Oyster Blade yields the flat iron steak which is suited to grilling.

Cuts: Bolar blade, Oyster blade 

Nutritional Information

Silverside

A boneless cut, the Silverside (also known as Outside) is the major muscle from the outside of the hind leg. A less tender cut. Suitable for slow cooking roasts, used for corned beef or thinly sliced for marinated steaks.

Cuts: Flat or Eye round

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Knuckle

A boneless cut, the Knuckle with its cap muscle removed, is the third major muscle from the hind leg, after removal of the Topside and Silverside. The knuckle is a medium tender cut best suited for pot roasts or braising. It can be sliced thinly as minute steaks or crumbed for pan frying as schnitzel. 

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Striploin

A boneless cut, the Striploin (also known as Porterhouse or Sirloin) is the outside muscle adjacent to the loin bone, opposite to the Tenderloin. Striploin is from the lower portion of the ribs, continuing off the tenderloin from which eye fillet is cut. Striploin is considered to be a premium prime cut with a fine grain and may have some marbling, perfect for grilling, it boasts extreme tenderness and can be prepared without the aid of moist heat or slow cooking.

Nutritional Information

Tenderloin

The eye fillet is an oblong shaped cut that spans between the short loin and the sirloin. It's an incredibly tender and succulent cut. It can be roasted whole or cut into steaks. 

Cut: Side muscle on/off

Nutritional Information

Flank

A coarse grained steak with a rich flavour and generally sourced from the thin flank and is the thickest portion of this muscle from the abdominal area. Sliced thinly across the grain it can be pan fried to rare and used for stir fries but should be marinated first.

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Ribeye

A boneless cut, the Ribeye (also known as a Cube Roll or Scotch Fillet) is the eye muscle adjacent to the back bone, between the Chuck and Striploin. Cut from the between the 5th and 6th ribs extending down to the 12th rib to give a 7 rib roll. It is both flavourful and tender making it very good for slow oven roasting and grilling. Whole scotch fillet is a well-flavoured roasting cut which carves into beautiful neat slices.

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Short Ribs

Short ribs are taken from the forequarter after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat. Rich and tasty, short ribs take on flavour well, tender and moist when slow cooked.

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Navel End Brisket

A boneless cut, the Navel End Brisket comes from the lower chest area of the forequarter, from the 6th to 12th ribs. Ideal for slow, moist cooking methods such as casseroling and braising.

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Chuck

A boneless cut taken from the first three ribs of the forequarter extending up to the neck. A less tender open grained meat with minimal fat. Suited to slow cooking methods, ideal to cube for stews, curries and casseroles.

Cuts: Chuck roll cap on, Chuck eye roll, Square cut chuck

Nutritional Information

Point End Brisket

A boneless cut, the Point End Brisket comes from the upper chest area of the forequarter, from the 1st to 5th ribs. It is commonly used in braising (pot roast), smoking and can be made into corned beef. Cook low ‘n slow.

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Shin Shank

The shin shank consists of the following two cuts:

Fore Shank

A bone-in cut, the Fore Shank comes from the lower fore leg. A gelatinous cut. These impart a rich, full bodied flavour and melt in your mouth texture. These are ideal for stews, soups, casseroles and slow cooking.

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Hind Shank

A bone-in cut, the Hind Shank comes from the lower hind leg. A gelatinous cut these are ideal for stews, soups, casseroles and slow cooking.  

Nutritional Information