Primals

• Topside
• “Premium” Topside Joints
• Topside Joints (without gracilis)
• Topside Joints (traditional)
• Topside Joints (without side muscle, fat added)
• Topside Mini Joints (with added fat)
• Daubes (Topside)
• Topside Mini Joints and Daubes
• Ranch Steaks
• Ranch Steaks (extra lean)
• Escallops (topside)
• Escallops and Ranch Steaks
• Swiss Rolled Beef Whirls
• Topside Stir-fry

• Silverside (without silver gristle)
• Silverside Joint (with added fat)
• Silverside Mini Joints (with added fat)
• Escallops (Salmon Cut)
• Salmon Cut Steaks
• Silverside Steaks
• Silverside Steaks, Escallops and Dice
• Silverside Dice
• Silverside (with silver gristle)

• Thick Flank (Knuckle)
• Thick Flank Joints
• Thick Flank Joints (with added fat)
• Braising Steaks - large (thick flank)
• Thick Flank - centre cut mini joint - steaks - escallops

• Rump and Loin bone-in
• Rump (with part tail)
• “Premium” Prime Rump Steaks
• “D” Rump (without tail)
• Rump and Picanha Steak
• Traditional Rump Steak
• Picanha Roast
• “Premium” Easy-Carve Rump Roast
• “Premium” Rump Roast
• “Traditional” Rump Roast
• “Premium” and “Easy-Carve” Rump Roast
• Rump Tail
• Picanha Steak

• Sirloin and Fillet bone-in
• Striploin
• “Premium” Sirloin Steaks
• Sirloin Steak (without “D” muscle)
• Sirloin Steak - Extra Trim
• Sirloin Steaks - Standard Trim
• Sirloin - Sandwich Steaks
• T - Bone Steaks
• Sirloin Cannon
• “Premium” Sirloin Cannon Steak
• Rolled Sirloin
• Sirloin Banqueting Roast - Cannon Steaks
• Top Sirloin Pave
• Lower Sirloin Pave
• Larder Trim Sirloin

• Fillet
• Fillet ex chain
• “Premium” Fillet Steaks
• “Extra Trim” Fillet Steaks (ex. chain and trimmed head)
• Fillet Steaks (with chain ex. silver gristle)
• Fillet Steak Standard
• Fillet Tails/stir-fry
• Rump Fillet, Middle Fillet and Fillet Tail
• Rump Fillet with silver gristle
• Loin Fillet with silver gristle
• Rump Fillet with silver gristle and chain muscle
• Loin Fillet with silver gristle and chain muscle

• Fore rib bone-in
• Fore rib - French Trimmed
• Fore rib French Trimmed oven-prepared
• Fore rib - bone-in, partly chined
• Fore rib - Carvery (rolled)
• “Premium” Rib of Beef - boned and rolled
• Fore rib - boned and rolled
• Rib Eye Steaks
• Rib Eye Roll
• Club Steaks
• Rib Eye
• Fore rib - Carvery
• Fore rib - boned and rolled

• Chuck Roll
• Chuck Roll
• Chuck Eye Joint
• Chuck Eye Steaks
• Chuck Steaks
• Diced Chuck
• Chuck Daubes
• Blade (Chuck Tender)
• Blade Steak
• Feather
• Feather - extra trimmed
• Feather Steaks and Dice
• Flat Iron Steak
• Flat Iron Escallops
• Flat Iron Roast
• Beef Pot Roast with carrot and leek (Feather)
• Beef Pot Roasties - (Feather) (150gm portions)
• Beef Stir-Fry (Feather)

• LMC (single muscle)
• Rustic Steaks (LMC)
• Escallops (LMC)
• LMC Steaks
• Mini Joints (LMC)
• Daubes (LMC)
• LMC (not single muscle)
• LMC (Leg of mutton cut) Roast (with added fat)
• LMC (Leg of mutton cut) Roast (without fat)

• Flat Brisket
• Brisket Joints
• Brisket Mini Joints
• Brisket Pave
• Rustic Style Brisket Pave

• Thin Flank Skirts
• Goose Skirt
• Flank Skirt
• Goose Skirt Steak-dice
• Flank Skirt Steak-dice

• Heel Muscle
• Hind Shin
• Fore Shin
• Sliced Shin
• Diced Shin
• Beef Bucco

• Dice 98% VL
• Dice 95%VL
• Frozen Dice 98%VL
• Stir-Fry of Beef
• Steak and Kidney

• Quality Standard Specification for Minced Beef
• Mince 98% VL
• Mince 90%VL
• Quality Standard Mark Burgers
• Trim 98% VL
• Trim 85% VL
• Trim 65% VL
• Clod and Sticking