When ordering from a supplier, you will need to provide the cut name and AUS-MEAT number. You will also need to supply the meat category, and your choices of chilled/frozen, weight range and packaging.
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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
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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
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Specify: Frozen or Chilled
Description: The complete tenderloin removed from the rump and loin in one piece, side strap muscle left attached
Usage: BBQ | Broil | Roast
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Available: Frozen or Chilled
Description: That portion of the bone-in striploin remaining after removal of all bones. It may be from 0 to 3 ribs.
Usage: BBQ | Broil | Roast
Specify: Ribs: number required. Supraspinous ligament: removed. Flank removal: the distance of the flank removal line from the eye muscle.
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Available: Frozen or Chilled
Description: Separated from the rump and loin at the junction of the lumbar and sacral vertebrae, and at the point of the "ilium" (hip bone). May have from 0 to 3 ribs. Thin flank is removed on a straight line. Tenderloin is retained "in situ" except for the butt end, which remains attached to the bone in rump
Usage: BBQ | Broil | Roast
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Available: Frozen or Chilled
Description: The muscles lying dorsal to the ribs and from the caudal edge of the 4th to 13th rib. Includes three major muscles
Usage: BBQ | Broil | Cheese Steak | Roast
Specify: Rib: Number required. Lip on "M. iliocostalis" retained.
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