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The Blade (Clod) is all the large muscles from the outside of the blade bone extending from the foreshank joint to the tip of the blade bone cartilage. Heavy, exposed shoulder ...
Last Updated: Mar 23, 2012
The hindshank is cut from below the knee joint through the femur bone of a hindquarter, leaving the patella intact. This cut includes the tibia bone and the patella. The outer ...
Last Updated: Mar 23, 2012
The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat.
Last Updated: Mar 23, 2012
The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat.
Last Updated: Mar 23, 2012
Prepared from a 5 rib chuck by separating the neck piece with a straight cut between the 3 rd and 4th cervical vertebrae.
The rib section is removed 75mm from the eye muscle ...
Last Updated: Mar 23, 2012
Prepared by slicing 1560 Rump Cap into strips. The 1540 Eye of Rump and 1550 Rump Centre may be similarly sliced.
Last Updated: Mar 23, 2012
The oval flat muscle at the end of the flank, free of excess fat and connective tissues.
Last Updated: Feb 08, 2012
Spare ribs are derived from the short rib and are the rib bones and intercostals only.
Last Updated: Feb 08, 2012
This is boneless equivalent of the full bone-in brisket after the removal of the point-end, at the 5th rib. Intercostals are left on.
Last Updated: Feb 08, 2012
