The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because it’s so lean and tender, it is best suited to fast, hot cooking methods to ensure it retains moisture, flavor, and tenderness.
The knuckle sits above the knee joint at the front of the hind leg. Made up of three muscles, it’s prepared from the thick flank by removing the cap muscle and associated fat. The eye of the knuckle is the lean, center-weight-bearing muscle with little connective tissue. Used for roasting or preparing further into medallions,…
Being a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
Chuck’s ribs are a crowd favorite, known for their richness and meatiness. Best slow-cooked for a flavourful, moist, and tender result.
Chuck eye log is a boneless tender cut. It is therefore extremely tender and juicy with exceptional flavor.
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