Showing 1–12 of 53 results
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Backstrap 5109
1. Backstrap cut in half lengths 2. Silverskin removed. -
Blade 2300
1. Specify length of tail from tip of scapula cartilage 2. Undercut (M. subscapularis) retained or removed 3. Tendons at shoulder joint end retained or removed -
Bone in Carcase 4500
1. Trimmed to AUS-MEAT Std carcase 2. Diaphragm retained or removed 3. Tail removal point 4. Inclusion of additional pieces to meet a minimum weight 5. Prepared as 6 way cut (Leg, Loin, Shoulder) -
Bone in six way 4600
1. Trimmed to AUS-MEAT Std carcase 2. Diaphragm retained or removed 3. Tail removal point 4. Inclusion of additional pieces to meet a minimum weight 5. Prepared as 6 way cut (Leg, Loin, Shoulder) -
Breast Flap 5010
1. Diaphragm retained. 2. Breast and Flap retained in one piece 3. Extendion of the dorsal cutting line -
Brisket 2320
1. Rib number required 2. Intercostals retained or removed 3. Diaphragm retained or removed 4. Peritoneum removed 5. Inside Skirt (M. tranversus abdominis) removed -
Butt 1500
1. Remove the superficial inguinal and subiliac lymph node. 2. Removal of the portion of aitch bone and overlying fibrous tissue. -
Cattle
Australian cattle are known throughout the world for their ability to consistently produce the finest high quality beef. Straight bred and crossbred Angus and Wagyu steers are keenly sought after for pasture and feedlot finishing programs to target high quality beef markets. Livestock project is coming soon… -
Chuck 2260
1. Rib number required 2. Intercostals removed 3. Undercut (M. subscapularis) removed -
Chuck Roll 2275
1. Rib number required 2. Cranial cutting line: - between the 6th and 7th cervical vertebra - between the 7th cervical and 1st thoracic vertebra. 3. M. trapezius retained 4. Ligamentum nuchae removed 5. Undercut (M. sudcapularis) removed.
