Beef
Rib of Beef
One of the grandest roasting joints of all, The forerib has plenty of fat marbled through the flesh that adds flavour. Rib-eye steaks are the boneless steaks cut from the forerib.
Top Rump
Top rump, also commonly known as thick flank, Like Topside and Silverside the cut is sourced from the rear of the cow. Best served rare/medium rare
Sirloin
Comes from the Sirloin section which is on the back of a beef animal between the fore rib and the rump. The joint rolled into a joint and is is lean and very tender. Best served rare/medium rare.
Silverside
Silverside is a cut from the hindquarters of the cow and is a large, lean, boneless cut of meat with a courser grain than Topside. Best served medium or slow roasted.
Tenderloin
Beef tenderloin is the most tender cut of beef and a perfect way to celebrate a special occasion. It's very lean, flavorful, and so soft, it practically melts in your mouth
Topside
Topside of beef is the long, inner muscle of the cow's thigh and is more tender than Silverside. It tastes delicious when roasted as a whole joint. Best served rare/medium rare