ANZCO Foods Beef
Bringing nutrition and good health from New Zealand’s finest grass-fed beef.
Naturally nutritious, delicious and succulent, we pride ourselves on producing premium grass-fed beef. Our country's extensive pastures and temperate climate set us apart on the world stage providing a healthy, lean and tender eating experience from a product that you can trust.
We count ourselves lucky to work with New Zealand's finest farmers and it's our privilege to meticulously craft a range of beef and lamb products, processed with skill in line with the highest international and customer standards.
Created by nature.
World-famous for its fertile soils, temperate climate and unspoilt landscape, New Zealand is the perfect natural environment to raise premium beef.
Our farmers are the best in the world, ensuring our animals are cared for the way that nature intended. This results in meat that is full of flavour, natural and nutritious.
Crafted with care.
We take care and confidence in crafting a range of beef products which are uniquely tailored to the needs of our global customers.
This dedication by our teams to process and deliver the finest beef New Zealand can offer, means we treat every piece of meat with the respect and precision it deserves.
Shared with pride.
We take pride in where we come from and who we work with.
Most importantly it's the pride we have in our products and being able to share them with our families, communities and the world - from Shanghai to San Francisco and everywhere in between.
- Round
- Striploin
- Tenderloin
- Flank
- Ribeye
- Short Ribs
- Navel End Brisket
- Chuck
- Point End Brisket
- Shin Shank
Our Range
At ANZCO Foods we select and handle our products with the utmost care from paddock to plate. The result is top-quality beef, created, crafted and shared with pride.
Whether you’re looking for a popular beef cut or something a bit more special, we can deliver exactly what you need.
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
| Protein | 21.9 g |
| Energy - kilojoules | 567 kJ |
| Energy - calories | 135 Cal |
| Fat - total | 5.4 g |
| Fat - saturated | 2.0 g |
| Sodium | 39.6 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 20.9 g |
| Energy - kilojoules | 695 kJ |
| Energy - calories | 166 Cal |
| Fat - total | 9.2 g |
| Fat - saturated | 3.5 g |
| Sodium | 47.9 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 21.3 g |
| Energy - kilojoules | 661 kJ |
| Energy - calories | 158 Cal |
| Fat - total | 8.2 g |
| Fat - saturated | 3.0 g |
| Sodium | 53.6 mg |
| Carbohydrates | <0.5 g |
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
Nutritional Information
| Protein | 24.5 g |
| Energy - kilojoules | 487 kJ |
| Energy - calories | 116 Cal |
| Fat - total | 3.5 g |
| Fat - saturated | 1.5 g |
| Sodium | 48 mg |
| Carbohydrates | <0.5 g |
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. 
Nutritional Information
| Protein | 20.9 g |
| Energy - kilojoules | 688 kJ |
| Energy - calories | 164 Cal |
| Fat - total | 9.0 g |
| Fat - saturated | 3.6 g |
| Sodium | 41.0 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 18.5 g |
| Energy - kilojoules | 1035 kJ |
| Energy - calories | 247 Cal |
| Fat - total | 19.4 g |
| Fat - saturated | 8.1 g |
| Sodium | 43.1 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 21.9 g |
| Energy - kilojoules | 483 kJ |
| Energy - calories | 116 Cal |
| Fat - total | 3 g |
| Fat - saturated | 1.1 g |
| Sodium | 42 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 20.1 g |
| Energy - kilojoules | 657 kJ |
| Energy - calories | 157 Cal |
| Fat - total | 8.6 g |
| Fat - saturated | 3.2 g |
| Sodium | 46.3 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 18.3 g |
| Energy - kilojoules | 878 kJ |
| Energy - calories | 210 Cal |
| Fat - total | 15.3 g |
| Fat - saturated | 6.8 g |
| Sodium | 43.4 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 18.7 g |
| Energy - kilojoules | 960 kJ |
| Energy - calories | 229 Cal |
| Fat - total | 17.3 g |
| Fat - saturated | 7.3 g |
| Sodium | 49.6 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 15.8 g |
| Energy - kilojoules | 1430 kJ |
| Energy - calories | 342 Cal |
| Fat - total | 31.2 g |
| Fat - saturated | 13.0 g |
| Sodium | 53.9 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 19.3 g |
| Energy - kilojoules | 718 kJ |
| Energy - calories | 172 Cal |
| Fat - total | 10.6 g |
| Fat - saturated | 4.2 g |
| Sodium | 53.6 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 20.0 g |
| Energy - kilojoules | 682 kJ |
| Energy - calories | 163 Cal |
| Fat - total | 9.3 g |
| Fat - saturated | 3.8 g |
| Sodium | 49.2 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 20.6 g |
| Energy - kilojoules | 616 kJ |
| Energy - calories | 147 Cal |
| Fat - total | 7.3 g |
| Fat - saturated | 2.8 g |
| Sodium | 61.2 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 20.6 g |
| Energy - kilojoules | 616 kJ |
| Energy - calories | 147 Cal |
| Fat - total | 7.3 g |
| Fat - saturated | 2.8 g |
| Sodium | 61.2 mg |
| Carbohydrates | <0.5 g |
Our range
At ANZCO Foods we select and handle our products with the utmost care from paddock to plate. The result is top-quality beef, created, crafted and shared with pride.
Whether you’re looking for a popular beef cut or something a bit more special, we can deliver exactly what you need.
Blade (Clod)
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
| Protein | 21.3 g |
| Energy - kilojoules | 661 kJ |
| Energy - calories | 158 Cal |
| Fat - total | 8.2 g |
| Fat - saturated | 3.0 g |
| Sodium | 53.6 mg |
| Carbohydrates | <0.5 g |
Brisket (navel-end)
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.
Nutritional Information
| Protein | 15.8 g |
| Energy - kilojoules | 1430 kJ |
| Energy - calories | 342 Cal |
| Fat - total | 31.2 g |
| Fat - saturated | 13.0 g |
| Sodium | 53.9 mg |
| Carbohydrates | <0.5 g |
Brisket (point-end)
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.
Nutritional Information
| Protein | 20.0 g |
| Energy - kilojoules | 682 kJ |
| Energy - calories | 163 Cal |
| Fat - total | 9.3 g |
| Fat - saturated | 3.8 g |
| Sodium | 49.2 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 19.3 g |
| Energy - kilojoules | 718 kJ |
| Energy - calories | 172 Cal |
| Fat - total | 10.6 g |
| Fat - saturated | 4.2 g |
| Sodium | 53.6 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 20.1 g |
| Energy - kilojoules | 657 kJ |
| Energy - calories | 157 Cal |
| Fat - total | 8.6 g |
| Fat - saturated | 3.2 g |
| Sodium | 46.3 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 20.6 g |
| Energy - kilojoules | 616 kJ |
| Energy - calories | 147 Cal |
| Fat - total | 7.3 g |
| Fat - saturated | 2.8 g |
| Sodium | 61.2 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 20.6 g |
| Energy - kilojoules | 616 kJ |
| Energy - calories | 147 Cal |
| Fat - total | 7.3 g |
| Fat - saturated | 2.8 g |
| Sodium | 61.2 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 20.9 g |
| Energy - kilojoules | 688 kJ |
| Energy - calories | 164 Cal |
| Fat - total | 9.0 g |
| Fat - saturated | 3.6 g |
| Sodium | 41.0 mg |
| Carbohydrates | <0.5 g |
Ribeye Roll / Cubed Roll
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.
Nutritional Information
| Protein | 18.3 g |
| Energy - kilojoules | 878 kJ |
| Energy - calories | 210 Cal |
| Fat - total | 15.3 g |
| Fat - saturated | 6.8 g |
| Sodium | 43.4 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 20.9 g |
| Energy - kilojoules | 695 kJ |
| Energy - calories | 166 Cal |
| Fat - total | 9.2 g |
| Fat - saturated | 3.5 g |
| Sodium | 47.9 mg |
| Carbohydrates | <0.5 g |
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.
Nutritional Information
| Protein | 18.7 g |
| Energy - kilojoules | 960 kJ |
| Energy - calories | 229 Cal |
| Fat - total | 17.3 g |
| Fat - saturated | 7.3 g |
| Sodium | 49.6 mg |
| Carbohydrates | <0.5 g |
Silverside (outside leg)
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
Nutritional Information
| Protein | 24.5 g |
| Energy - kilojoules | 487 kJ |
| Energy - calories | 116 Cal |
| Fat - total | 3.5 g |
| Fat - saturated | 1.5 g |
| Sodium | 48 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 18.5 g |
| Energy - kilojoules | 1035 kJ |
| Energy - calories | 247 Cal |
| Fat - total | 19.4 g |
| Fat - saturated | 8.1 g |
| Sodium | 43.1 mg |
| Carbohydrates | <0.5 g |
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
| Protein | 21.9 g |
| Energy - kilojoules | 483 kJ |
| Energy - calories | 116 Cal |
| Fat - total | 3 g |
| Fat - saturated | 1.1 g |
| Sodium | 42 mg |
| Carbohydrates | <0.5 g |
Topside (inside leg)
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
| Protein | 21.9 g |
| Energy - kilojoules | 567 kJ |
| Energy - calories | 135 Cal |
| Fat - total | 5.4 g |
| Fat - saturated | 2.0 g |
| Sodium | 39.6 mg |
| Carbohydrates | <0.5 g |
Nutritional information was obtained from Beef + Lamb New Zealand Ltd. Nutrient concentrations are given per 100g of the edible portion of the whole cut, excluding bone and waste, lean portion only, excluding bone and waste AND trimmed of all visible fat. Nutrition Guide | Beef + Lamb New Zealand (beeflambnz.com)
ANZCO Foods Lamb
Our premium New Zealand beef and lamb reaches your plate thanks to the hard work and talents of New Zealand's finest farmers and our team of experts. Buy with confidence, knowing they deliver only the very best.
ANZCO Foods Lamb