Primal Cut Guide
See our brand cuts
Product Cut
Specification
The primal is seam butchered from the topbit, all gristle and bone tissue is removed from the aitch bone area, any loose meat is removed. External fat covering is maximum of 10mm. All discoloured meat from the surface of the gracilis face is removed.
Quantity in box: 2,3
The primal is seam butchered from the topbit, the heel muscle is removed. External fat covering is maximum of 10mm. Silverstrap remains on primal
Quantity in box: 2,3
From the whole Silverside the flat is separated from the eye round through the natural seam. External fat covering is maximum of 10mm. The Silverstrap gristle remains on the primal, this can be removed if required.
Quantity in box: 4,5
From the whole Silverside the eye round is separated from the flat muscle through the natural seam. External fat covering is maximum of 10mm
Quantity in box: 8
The heel muscle is removed from the inner area of the Silverside primal. All external fat is removed to 95V/L
Quantity in box: 10
The primal is seam butchered from the topbit, the patella bone is removed with associated cartilaginous tissue, any excess fat from either end of the primal is removed.
Quantity in box: 4
The primal is de-boned, the fat/gristle pad at the base of the primal is removed. The rump tail is removed leaving approximately 50mm of tail on the primal. The external fat cover is maximum of 10mm
Quantity in box: 4
The primal is seam butchered from the Knuckle down to the Rump primal. The tail is removed from Rump primal approximately 50mm from seam. All external fat and membrane is removed to produce a PAD finished product
Quantity in box: 40
The primal is de-boned, the fat/gristle pad at the base of the primal is removed. The rump tail is removed leaving approximately 50mm of tail on the primal. At the base of the primal the spider muscle which contains a gristle is removed through a natural seam The external fat cover is maximum of 10mm
Quantity in box: 4
The primal is sheet boned, the tail is trimmed to a maximum of 25mm from the eye muscle. The loin chain remains on the primal. The back-strap gristle is removed to 40mm across the width of the primal, the fantail muscle remains on the primal. The external fat covering is 10mm maximum.
Quantity in box: 4
The Forerib is removed from the carcass cutting a 4 or 5 bone rib. The back bone and feather bones are removed with the gristle paddy wack. The blade bone cartilage is removed. External fat cover is maximum of 15mm. The tail length from eye muscle is maximum of 60mm. Each primal is vacuum packed using a special bone guard protected bag.
Quantity in box: 4
The Forerib is sheet boned with the main muscle removed through the seam to produce a Rib eye. Any excess fat and bone chips are removed.
Quantity in box: 8
The primal is removed as a long fillet with the chain muscle to incorporate the rump fillet. any loose meat and fat from underneath the primal is removed. The external fat cover and membrane is removed down to the silverskin which remains on the primal.
Quantity in box: 10
The primal is removed as a long fillet with the chain muscle to incorporate the rump fillet. any loose meat and fat from underneath the primal is removed. The external fat cover and membrane is removed down to the silverskin which remains on the primal. The chain muscle is completely removed from the primal.
Quantity in box: 10
The Brisket is sheet boned with all excess fat removed to produce a 90v/l finished primal.
Quantity in box: 6
The butchery specification is same as flat brisket. Primal is rolled with elasticated netting applied.
Quantity in box: 6
The primal is seam butchered from the Forequarter, external fat is removed to a maximum thickness of 10mm. The silverskin gristle remains on the primal
Quantity in box: 6
The primal is seam butchered from the Forequarter, any minor external fat is removed.
Quantity in box: 30-40
The primal is seam butchered from the Forequarter, any minor external fat is removed. The primal is further trimmed to a PAD specification
Quantity in box: 30-40
The primal is sheet boned from the Forequarter, the thick paddy wack gristle is removed along with any large fat pockets. The primal is trimmed to a 95v/l specification
Quantity in box: 2,3
The primal is removed from the blade bone area of the Forequarter, external fat is removed to a maximum thickness of 15mm. The silverskin remains on the primal
Quantity in box: 10
Each primal is removed from the carcass, any excess tendon ends are removed to square off primal.
Quantity in box: 10
The primal is butchered from the Forequarter, any excess fat and major gristles are removed. The finished primal is 95v/l
Quantity in box: 20/25kg
The muscle is removed from the hindquarter flank, all external fat and gristles are removed to produce a PAD finished product
Quantity in box: 30
The muscle is removed from the hindquarter flank, all external fat and gristles are removed to produce a PAD finished product
Quantity in box: 30
The flank is de-boned from the carcass with the Flank Steak and Rump Skirt removed, the final product is trimmed to a 70v/l specification. The product is sold vacuum pack fresh or block pack frozen
Quantity in box: 25kg
Beef trimmings are produced from de-boning the carcass, finished product would be selected as 80v/l, 85v/l and 90v/l, packed as vacuum packed fresh or block pack frozen.
Quantity in box: 20kg
Cuts are selected from the carcass and trimmed to meet a 90v/l specification. Also we produce a PAD Diced Beef 95v/l product. The cubes are produced to either 12mm or 24mm, vacuum pack fresh or frozen.
Quantity in box: 20kg
