Located on the underside of the animal, between the front legs, the Brisket is a very well exercised muscle and best suited to slow cook methods.
Made up of the Point End and Naval End, this extremely popular cut has risen to fame with the low’n’slow BBQ movement. Best smoked and cooked slow on the BBQ, or braised in the oven. Ideal for shredding as pulled beef.
This hard-working, muscled and lean cut is loaded with collagen, making it perfect for slow cooking.
Wet, slow cooking is the only approach for these luscious cuts. They braise extremely well to create show stopping tender stews, pies and curries, either as a whole piece, or cubed.
This area works hard and is made up of muscles with the perfect balance of meat and fat. Chuck ribs, roasts and steaks are full of connective tissue and flavour.
This cut needs to be cooked slowly, but the result will be a deliciously meaty, melt-in-the-mouth experience. Try it in curries, stews and casseroles.
Chuck Ribs have a rich and meaty flavour punch that will leave you wanting more. Cook them low’n’slow for optimal results.
This long flat steak is from a single muscle beneath the loin in the abdominal area. Also known as Bavette for those in the know.
Versatile and tasty, Flank has a coarse grain that adds extra dimension and texture to this cut. Try it thinly sliced for a stir fry or slow cook it for delicious shredded beef to add to Mexican dishes or salads.
Coming from the Oyster Blade region in the shoulder of the animal, the flat iron has a full beef flavour and stays moist even when cooked to medium-well.
With all connective tissue and silver skin removed, the flat iron steak is lean, extremely tender and juicy. It always delivers on flavour and retains moisture so if you like your beef medium-well, you still get a succulent steak.
This cut gets its name from exactly where it comes from. It hangs from the last rib on the animal.
The hanger can be hard to find as there’s only one per animal. It’s not particularly tender but has sensational flavour. Cook it quickly over intense high heat.
Made up of three muscles, the Knuckle sits above the knee joint at the front of the hind leg
This weight bearing muscle needs a little consideration when cooking. It produces a tender and delicious dish when braised slowly, but if you’d like to roast it, just make sure you sear it in a pan first to lock in the moisture.
From exactly where it sounds. The Ox Tail is the tail of the animal and starts at the base of the spine.
There’s no other option but to slow cook ox tail. They offer a robust, full-bodied and meaty flavour while delivering melt in the mouth tenderness. Best for casseroles and braises.
The rib eye sits between the chuck and the striploin. An incredibly tender and rich cut that’s full of flavour.
This cut comes from the part of the animal that doesn’t do much work. The result is a tender, well marbled and juicy piece of beef. Also known as:
As a steak it’s ideal grilled, BBQ’d or pan fried. You can even slice it or roast a whole piece for the ultimate in entertaining.
A rib eye steak on the bone is a rib eye with the bone attached. Incredible on the grill and perfect BBQ’d.
An OP Rib Roast is easier to cook than you might think. The OP Rib Roast is a dramatic cut that is sure to impress. Succulent and delicious, it’s best roasted with a high oven temperature to start, and then a long, slow bake.
The Tomahawk is the same as a Rib Eye Steak on the Bone, except with a thick cut piece of rib eye and a long, frenched bone. It’s a visually impressive steak that commands attention. It’s best on the BBQ or grill, or it works fabulously when it’s reverse seared.
A rib eye steak on the bone is a rib eye with the bone attached. Incredible on the grill and perfect BBQ’d.
An OP Rib Roast is easier to cook than you might think. The OP Rib Roast is a dramatic cut that is sure to impress. Succulent and delicious, it’s best roasted with a high oven temperature to start, and then a long, slow bake.
A rib eye steak on the bone is a rib eye with the bone attached. Incredible on the grill and perfect BBQ’d.
An OP Rib Roast is easier to cook than you might think. The OP Rib Roast is a dramatic cut that is sure to impress. Succulent and delicious, it’s best roasted with a high oven temperature to start, and then a long, slow bake.
A boneless, five-muscled primal, the whole Rump delivers many different cuts. From Rump Steak to Rump Roast and beyond, it’s a great value cut and a traditional favourite.
Full of flavour and lean with a slightly firm texture, the rump is an Australian favourite.
As a steak it can be grilled, BBQ’d or pan fried. You can also slice and dice for kebabs or a stir fry. As a roast it’s an economical way to feed a crowd, it just needs to be sliced thinly against the grain for the best result.
From the shin area of the leg or the heel muscle in the silverside, these cuts are constantly moving and have an abundance of connective tissue.
Whether it’s Bone-In (Osso Buco) or Boneless (Gravy Beef), moist slow cooking is perfect for the shin. Best with rich, full bodied flavours in succulent casseroles, stews and braises.
Short ribs are from the forequarter after the brisket is removed. They’re made up of delicious layers of rib bone, rib meat and just the right amount of fat.
What can we say about short ribs? These popular morsels are juicy, tender and succulent, packed with flavour and fall off the bone when slow cooked. They can also be boneless if desired. Best braised, slow cooked or sous vide and then grilled. Or try them thin sliced over a hot grill.
Silverside comes from the outside of the hind leg and is made up of five distinct muscles. It’s named after the silver connective tissue that’s on the outside of the cut.
A muscle that’s used constantly for walking means that it needs the moist, gentle corning cooking technique. The result is a vibrant pink and salty beef that’s fall apart tender.
From the inside of the abdomen, the skirt can be one of two long, flat and well marbled cuts. It has more chew than other cuts, but delivers on a full flavoured experience.
Versatile and full of flavour, the marbling in this cut never disappoints. Cook quickly over high heat and slice it thick against the grain for the best result.
The striploin is found along the spine in the hindquarter and runs from the ribs to the rump, sitting just above the tenderloin.
A popular cut that’s lean, tender, flavoursome and juicy. Also known as:
As a steak it’s ideal grilled, BBQ’d or pan fried. A large piece also makes a wonderfully delicious roast.
The T-Bone has two different steaks attached to the one bone. The long side is a striploin, and the smaller side is the tenderloin, delivering a steak that’s the best of both worlds.
Did you know the T-Bone has two different steaks attached to the one bone? The long side is a striploin, and the smaller side is the tenderloin. Now that’s a steak that delivers the best of both worlds!
Did you know the T-Bone has two different steaks attached to the one bone? The long side is a striploin, and the smaller side is the tenderloin. Now that’s a steak that delivers the best of both worlds!
As its name suggests, the tenderloin is the most tender cut. It’s melt-in-the-mouth beef that’s delicate on the palette.
Lean and tender with a delicate and subtle flavour, this cut can be sliced into steaks or trimmed, trussed and roasted whole. You can also cut it into strips for an exceptionally tender stir fry.
This extremely lean cut comes from the long inner muscle of the hind leg and is at its best when diced for slow cooking or roasted.
A topside roast may not be as tender as some of the other roast cuts, but when thinly sliced it’s particularly delicious. And although often sold as topside steaks, it’s best diced and slowly cooked so the meat becomes more tender.
Sign up for quality Omugi Beef recipes & more, delivered straight to your inbox.
Terms of Use Privacy © NH Foods 2024 Site by Red Candy Marketing Agency
