Export Cuts

Beef Cuts

Blade
Brisket
Prime Rib
Short Rib
Flat Rib
Sirloin
Fillet
Rump
Silverside
Topside
Chuck

Blade

A flavourful cut from the shoulder, ideal for slow cooking. Blade steak is juicy and tender when braised or stewed.

Brisket

A rich, well-marbled cut from the chest, perfect for slow roasting, pot roasting, or smoking. Brisket becomes tender with time and is full of bold beef flavour.

Prime Rib

Taken from the rib section, this is a premium, marbled cut that’s ideal for roasting. Juicy, tender, and packed with flavour — a classic for special occasions.

Short Rib

Thick, meaty ribs with deep flavour and good fat content. Best cooked low and slow — excellent for braising or slow-cooked stews.

Flat Rib

From the lower rib cage, flat rib is leaner than short rib but still tasty. Best suited for stews or slow braising for tenderness.

Sirloin

A prime cut from the back of the cow. Sirloin steaks are tender, lean, and perfect for grilling, frying, or roasting — great balance of flavour and tenderness.

Fillet

The most tender cut of beef, taken from the lower back. Lean, soft, and luxurious — ideal for pan-frying, grilling, or as fillet steaks.

Rump

A firm, flavourful cut from the hindquarters. Rump is great for steaks or stir-fries and responds well to quick high-heat cooking.

Silverside

A lean cut from the outside of the hind leg. Excellent for roasting, pickling, or making corned beef. Best when cooked slowly.

Topside

Cut from the inner thigh, topside is lean and great for roasting or slicing thin for stir-fries and sandwiches. Needs careful cooking to keep it tender.