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. Major veins are removed. All discoloured meat from the surface of the gracilis face is removed.
Quantity in box: 2
The primal is seam butchered from the topbit, the Silverstrap and heel muscle is removed. External fat covering is maximum of 10mm.
Quantity in box: 2
The heel muscle is removed from the inner area of the Silverside primal. All external fat is removed.
Quantity in box: 10
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 muscle is removed from the Rump primal, 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 50mm from the eye muscle. The loin chain remains on the primal. Any bone skin remaining is removed. The back-strap gristle is removed to 50mm across the width of the primal, the fantail is not removed. The external fat covering is 10mm maximum
Quantity in box: 4
The primal is sheet boned, the tail is trimmed to a maximum of 50mm from the eye muscle. The loin chain remains on the primal. Any bone skin remaining is removed. The back-strap gristle is removed to 50mm across the width of the primal, the fantail is not removed. The external fat covering is 10mm maximum
Quantity in box: 8
The primal is cut from the forequarter as 4 or 5 rib. The blade tip bone is removed, external fat covering is 10mm maximum
Quantity in box: 2
The primal originates from the Forerib primal, the chine and featherbones are removed leaving the rib bones on the primal. The paddy wack gristle is removed, external fat covering is 10mm maximum
Quantity in box:4
The primal originates from the Forerib primal from which all bones, cartilage and paddy wack gristle are removed, leaving the main eye muscle.
Quantity in box: 6
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 last 50mm from the tail end of the fillet is 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. The last 50mm from the tail end of the fillet is removed. 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
The hindquarter shin is removed through the seam leaving the inner muscle on the heel muscle.
Quantity in box: 8
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
All associated trimmings produced from the main primals are produced to an 85 visual lean to fat ratio, in approximately 10kg vacuum bags
Quantity in box: 2
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
