Inside Round
TOPSIDE CAP ON
Lean, medium tenderness
with coarse grain.
Cooking Method:
Roast, Braise, Casserole,
Pot Roast, Stirfry, Boil
TOPSIDE CAP OFF
Lean, medium tenderness
with coarse grain with fat
removed.
Cooking Method:
Roast, Braise, Casserole,
Pot Roast, Stirfry, Boil
Outside Round
Trimmings
CORNED SILVERSIDE
Medium tender and lean,
made up of two distinctive
muscles – the eye round
and flat.
Cooking Method:
Boil, Pressure Cook
BEEF MINCE
Top quality beef mince
ready for a variety of uses.
Cooking Method:
Pan Fry, Casserole
Rump
Striploin
Tenderloin
BEEF RUMP – WHOLE
Large steak with a fat
border along the upper
curved side. Medium
tender cut.
Cooking Method:
Roast, Braise, Casserole,
Pot Roast, Pan Fry,
BBQ, Grill, Stirfry
6 |
BEEF RUMP – PORTION
Lean steak with medium
tender cut.
Cooking Method:
Roast, Braise, Casserole,
Pot Roast, Pan Fry,
BBQ, Grill, Stirfry
MEAT & POULTRY SOLUTIONS
EYE FILLET TENDERLOIN
– WHOLE (SIDE MUSCLE
ON)
Most tender cut
with minimal fat.
Side muscle still attached.
Cooking Method: Roast,
Pan Fry, BBQ, Grill, Stirfry
EYE FILLET TENDERLOIN
– NO CHAIN (SIDE
MUSCLE OFF)
Most tender cut
with minimal fat.
Side muscle removed.
Cooking Method: Roast,
Pan Fry, BBQ, Grill, Stirfry
EYE FILLET STEAK –
PORTION
A “mignon” is a flattish
steak which is small in
diameter, a larger cut from
the middle of the fillet
is called a “tournedo”.
“Chateaubriand” is the
large central piece cut
from the thickest part of
the fillet.
Cooking Method: Roast,
Pan Fry, BBQ, Grill, Stirfry
STRIPLOIN / SIRLOIN /
PORTERHOUSE – WHOLE
Tender, close grained
cut with a bark of fat
along one side. Delivers
consistent, quality steak.
Cooking Method: Roast,
Pan Fry, BBQ, Grill, Stirfry
Products may not be available at all branches. Images are serving suggestions only.