Australian Meat for the Trade: Australian Lamb, Beef and Goatmeat Industries, Suppliers and Resources
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Australian Beef

Product Guide

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Chiller Assessment

Packaging

Labeling

Processing

Livestock Production



 
Australian Beef Manufacturing Cuts
PRODUCT GUIDE | RETAIL/FOODSERVICE CUTS | AUSTRALIAN BEEF MANUFACTURING CUTS

 

INSIDE | AUS-MEAT NO. 2010 | NAMP 168

Australian Beef Inside AUS 2010

Available: Frozen or Chilled

Description: Inside trimmed to remove the superficial inguinal lymph node, associated fat and surrounding connective tissue
 
Usage: Cooked Beef | Deli Meats
Beef Inside - Carcass Location

INSIDE CAP OFF | AUS-MEAT NO. 2011 | NAMP 169A
Australian Beef Inside Cap Off AUS 2011

Available: Frozen or Chilled

Description: Derived from an inside (Item 2010) by the removal of the cap "M. gracilis."

Specify: Removal or retention of the "M. pectineus and M. sartorius" muscles.

Usage: Cooked Beef | Deli Meats

 
Inside Cap Off - Carcass Location

KNUCKLE | AUS-MEAT NO. 2070 | NAMP 167A
Australian Beef Knuckle AUS 2070

Specify: Frozen or Chilled

Description: Derived from a thick flank by the complete removal of the red bark and any remaining portions of the cap muscle associated with the thick flank. The "subiliac" (flank) lymph node and associated fat are removed.
 
Usage: BBQ | Cheese Steak | Cube | Deli Meats

 
Beef Knuckle - Carcass Location

OUTSIDE | AUS-MEAT NO. 2030 | NAMP 170A
Australian Beef Outside AUS 2030

Available: Frozen or Chilled

Description: Prepared from the silverside by removal of the heel muscle along the natural seams, and the popliteal lymph node with its associated fat pocket
 
Usage: Deli Meats

 
Beef Outside - Caracss Location

OUTSIDE FLAT | AUS-MEAT NO. 2050 | NAMP 171B
Australian Beef Outside Flat AUS 2050

Available: Frozen or Chilled

Description: Prepared from the outside by removal of the eye round along the natural seam
 
Usage: Deli Meats

 
Beef Outside Flat - Carcass Location

EYE ROUND | AUS-MEAT NO. 2040 | NAMP 171C
Australian Beef Eye Round AUS 2040

Available: Frozen or Chilled

Description: Removed along the natural seam from the outside
 
Usage: Deli Meats

 
Beef Eye Round - Carcass Location

BRISKET POINT END DECKLE OFF | AUS-MEAT NO. 2350 | NAMP 120
Australian Beef Brisket AUS 2350

Available: Frozen or Chilled

Description: The first 5 to 7 ribs of the full boneless brisket, with the deckle removed along the natural seam together with the intercostal muscles and red bark
 
Specify: Number of ribs required

Usage: Deli Meats

 
Beef Brisket - Carcass Location

FLANK STEAK | AUS-MEAT NO. 2210 | NAMP 193
Australian Beef Flank Steak AUS 2210

Available: Frozen or Chilled

Description: The fan-shape, flat muscle located in the leg end of the flank, free of heavy connective tissue and practically free of fat from the thin flank
 
Usage: BBQ | Broil | Stir Fry

 
Beef Flank Steak - Carcass Location

FLANK PLATE STEAK TIP | AUS-MEAT NO. 2207
Australian Beef Flank Plate Steak Tip AUS 2207

Available: Frozen or Chilled

Description: Derived from the thin flank and consists of the "M. obliquus internus abdominus" and "M. obliquus externus abdominus" muscles, in one piece. Thin tapered end of the muscles is trimmed off leaving the thickest fleshy portion. All visible fat is removed from the internal and external surface.

Specify: Silver white tissue may remain
 
Usage: BBQ | Broil | Cheese Steak | Fajitas

 
Beef Flank Plate Steak Tip - Carcass Location

INTERNAL FLANK PLATE | AUS-MEAT NO. 2203
Australian Beef Internal Flank Plate AUS 2203

Available: Frozen or Chilled

Description: Derived from the thickest section of the "M. obliquus internus abdominus" muscle removed from the thin flank along the natural seams. All visible fat removed.

Usage: BBQ | Broil | Cheese Steak | Fajitas | Stir Fry

 
Beef Internal Flank Plate - Carcass Location

EXTERNAL FLANK PLATE | AUS-MEAT NO. 2204
Australian Beef External Flank Plate AUS 2204

Available: Frozen or Chilled

Description: Derived from a portion of the thin flank "M. obliquus externus abdominus" muscle removed along the natural seam. All visible fat on the external and internal surface removed.

Usage: BBQ | Broil | Cheese Steak | Fajitas | Stir Fry

 
Beef External Flank Plate - Carcass Location

FLAPMEAT | AUS-MEAT NO. 2206 | NAMP 185A
Australian Beef Flapmeat AUS 2206

Available: Frozen or Chilled

Description: Derived from the internal flank plate (Item 2203). The thin tapered ends of the muscle are trimmed off leaving the thick, fleshy portion of the meat.

Usage: BBQ | Broil | Cheese Steak | Fajitas

 
Beef Flapmeat - Carcass Location

INSIDE SKIRT | AUS-MEAT NO. 2205 | NAMP 121D
Australian Beef Inside Skirt AUS 2205

Available: Frozen or Chilled

Description: The muscle on the inside portion of the abdominal wall of the hindquarter extending to the navel end portion of the brisket. Peritoneum and fat removed.

Specify: hindquarter and/or navel end portion may be included. Membrane covering, retained or removed.

Usage: BBQ | Broil | Cheese Steak | Fajitas | Stir Fry

 
Beef Inside Skirt - Carcass Location

THICK SKIRT | AUS-MEAT NO. 2180
Australian Beef Thick Skirt AUS 2180

Available: Frozen or Chilled

Description: The thickest portion of the diaphragm, adjacent to the spinal column. All fat and loose connective tissue generally removed.

Specify: Fat and membrane coverings, retained or removed.

Usage: BBQ | Broil | Fajitas | Stir Fry

 
Beef Thick Skirt - Carcass Location

THIN SKIRT | AUS-MEAT NO. 2190
Australian Beef Thin Skirt AUS 2190

Available: Frozen or Chilled

Description:Derived from the thin portion of the diaphragm. All white tendinous tissue not covering lean red muscle removed.

Specify: Fat and membrane coverings, retained or removed.

Usage: BBQ | Broil | Fajitas | Stir Fry

 
Beef Thin Skirt - Carcass Location

TOP SIRLOIN | AUS-MEAT NO. 2120 | NAMP 184
Australian Beef Top Sirloin AUS 2120

Available: Frozen or Chilled

Description: The large portion of the sirloin butt remaining after removal of the bottom sirloin on a straight line to expose approximately 1" (25mm) of the cut surface of the eye muscle on the top sirloin. Any heavy fat on the inside surface is removed

Usage: BBQ | Broil | Dice | Grind | Roast

 
Beef Top Sirloin - Carcass Location

REDMEAT | AUS-MEAT NO. 2035
Australian Beef Redmeat AUS 2035

Available: Frozen or Chilled

Description: Derived from an inside cap off (Item 2010) by the removal of the "M. pectineus and M. sartorius" muscles. All connective tissue and femoral blood vessels removed.

Specify: Removal or retention of the "M. pectineus muscles."

Usage: Cooked Beef | Deli Meats

 
Beef Redmeat - Carcass Location

BLADE OR CLOD | AUS-MEAT NO. 2300 | NAMP 114
Australian Beef Blade or Clod AUS 2300

Available: Frozen or Chilled

Description: The large group of muscles, with the outer selvedge, which lies outside of the blade bone, and on the caudal side of the blade bone ridge, extending from the shoulder joint back to the tip of the blade cartilage.

The two long sides of the cut are approximately parallel, one along the blade ridge and the other over the ribs of the chuck. The heavy exposed tendons at the shoulder joint end are removed.

Usage: Dice | Grind | Roast

 
Beef Blade or Clod - Carcass Location

CHUCK MEAT SQUARE | AUS-MEAT NO. 2645 | NAMP 130
Australian Beef Chuck Meat Square AUS 2645

Available: Frozen or Chilled

Description: Derived from the chuck, and is that portion of rib meat remaining after the removal of the chuck roll and brisket. The chuck meat square consists of the "M. serratus ventralis" muscle and "M. tectus thoracis" muscle.

Specify: Number of ribs required, 4-6 ribs.
Width, distance of cutting line from eye muscle of the chunk roll.

Usage: Cheese Steak | Dice | Grind

 
Beef Chuck Meat Square - Carcass Location

CHUCK TENDER | AUS-MEAT NO. 2310 | NAMP 116B
Australian Beef Chuck Tender AUS 2310

Available: Frozen or Chilled

Description: The round muscle lying lateral to the blade bone on the cranial side of the blade bone ridge. It carries a covering of connective tissue.

Specify: Connective tissue, retained or removed.

Usage: Dice | Grind

 
Beef Chuck Tender - Carcass Location

SHORTRIB MEAT | AUS-MEAT NO. 2465 | NAMP 123D
Australian Beef Shortrib Meat AUS 2465

Available: Frozen or Chilled

Description: Derived from the thickest portion of the "M. serratus ventralis" muscle covering that section of the 5th to 8th rib and following the dorsal cutting line of the brisket. All visible fat removed from the surface of the meat.

Specify: Number of ribs required silver skin to remain on

Usage: Cheese Steak | Dice | Grind

 
Beef Shortrib Meat - Carcass Location

NECK | AUS-MEAT NO. 2280
Australian Beef Neck AUS 2280

Available: Frozen or Chilled

Description: Derived from a bone-in neck by removal of bones and "ligamentum nuchae."

Usage: Dice | Grind

 
Beef Neck - Carcass Location

NECK CHAIN | AUS-MEAT NO. 2460
Australian Beef Neck Chain AUS 2460

Available: Frozen or Chilled

Description: The long muscle located on the ventral aspect of the cervical and thoracic vertebrae, extending to the 6th rib.

Usage: Dice | Grind | Fajitas | Stir Fry

 
Beef Neck Chain - Carcass Location

FORE/HIND SHIN SHANK | AUS-MEAT NO. 2360
Australian Beef Shin Shank AUS 2360

Available: Frozen or Chilled

Description: Boneless meat derived from the shins of the fore and hind legs. The heel muscle removed from the leg end of the silverside and the conical muscle from the forearm may also be included.

Specify: Connective tissue, skin retained or removed. Muscle inclusions, specific muscles or groups of muscles from the fore or hind shin and heel muscle may be included in packs.

Usage: Dice | Grind

 
Beef Shin Shank - Carcass Location

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