• 408/198 Harbour Esplanade, Docklands VIC 3008
  • office@mastlinkaustralia.com

Beef

Showing 13–24 of 24 results

  • Knuckle 2070

    Knuckle 2070

    1. Specify degree of exposure of ball tip muscles at Rump end.
  • Neck Meat 1628

    Neck Meat 1628

    1. Amount of Neck muscle removed - (maximum amount of 70% removed)
  • Outside 2030

    Outside 2030

    1. Heavy connective tissue (silver skin) on ventral side removed.
  • Outside Flat 2050

    Outside Flat 2050

    1. Heavy connective tissue (silver skin) on ventral side removed
  • PE Deckle Off 2350

    PE Deckle Off 2350

    1. Rib number required and rib location 2. M. cutaneus trunci retained or removed
  • PE Deckle Off 2350

    Rib Prepared 1600

    1. Spinous processes removed 2. Tip of scapula & associated cartilage removed 3. Distance from the eye muscle 4. Cap muscle removed (M. trapezius) 5. Rib number required 6. Ligamentum nuchae removed
  • Rostbiff 2110

    Rostbiff 2110

    1. Heavy connective tissue removed
  • Rump 2090

    Rump 2090

    1. Heavy connective tissue removed 2. Specify length of flank (tail) (M. tensor fasciae latae) muscle retained.
  • Shin Shank 1680

    Shin Shank 1680

    1. Individual bones and muscles as specified 2. Forequarter or hindquarter only 3. Removal at the elbow joint 4. Removal of the olecranon 5. Removal of the tarsus
  • Short Rib 1686

    Short Rib 1686

    1. Specify rib numbers and rib location 2. Diaphragm removed 3. M. cutaneous trunci retained 4. M. latissimus dorsi muscle removed 5. Fat cover removed 6. Specify sliced portion size requirements
  • Shortloin 1550

    Shortloin 1550

    1. Rib number required 2. Distance from eye muscle 3. Diaphragm retained
  • Silverside 2020

    Silverside 2020

    1. Achilles tendon removed 2. Removal of the popliteal lymph node
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