A Boneless Shoulder is prepared by removing all the bones from a Bone in Square Cut Shoulder. This cut is great for roasting or enjoy it slow cooked.

Shoulder Meat consists of specific primal cuts and associated trimmings.

Our Boneless, Rolled, Tubed Mutton Shoulders are a popular option for grilling and hot pot dishes.

Our Foreshank is a great option for slow cooking or cover roasting dishes.

The Backstrap is derived from the 1^st cervical vertebra to the lumbosacral junction.

Eye of Short Loin is a portion of the Backstrap, tender, lean and boneless. This cut is very similar to the Rib Eye of beef, only smaller. A versatile cut, the Backstrap can be grilled, roasted, diced or sliced into steaks.

The Tenderloin is a lean and tender cut that suits quick, gentle and dry cooking methods.

Derived from the end of the Tenderloin, the Tenderloin Butt is a small and flavoursome. Similar to the Tenderloin found in a beef carcase, it is ideal for grilling or diced dishes.

Our Lamb Leg Chump On is prepared from a Bone in Lamb Leg Chump on with all bones, cartilage, sinew, ligamentum nuchae and lymph nodes removed. A great cut for further butchery or roasting.

Our whole Lamb Leg, included the Chump and Shank with no bones removed. One of our most popular cuts and great for roasting or slow cooking.

Completely boneless, our Lamb Leg Chump On Shank Off is prepared from a Leg Chump On by the removal of the shank (extensor) at the stifle joint. Great for roasting or further butchery.

Completely boneless, excluding the Patella Bone, the Mutton Patella is a good option for cubing, cooking or further processing applications

Trunk Meat is prepared from the Trunk, less the Breast and Flap.

Boneless Breast and Flap is a popular cut enjoyed through Asia. Prepared from a Breast and Flap with all bones and cartridge removed. A great option for hot pot dishes and grilling.

Mutton 6 Way is derived from a full carcase, including the Leg, Loin and Forequarter.

Trimmings are portions of meat remaining after the preparation of primal cuts from a Carcase. This options is primarily for diced meat or burger production.

Our Boneless, Rolled, Tubed Mutton Shoulders are a popular option for grilling and hot pot dishes.

Our Lamb Neck is prepared from a carcase by a cut between the 3rd and 4th cervical vertebrae. A great option for slicing in chops and grilling.

Our Neck Fillet Roasts are prepared from a Forequarter by removing the Oyster Blade, Shank, Breast & Flap. High marbling makes this cut a stand out for tenderness and full of flavour.

The Oyster Shoulder is a prepared from the Forequarter, with the blade bone and shank remaining. A great option for roasting and easy to carve.

Our Banjo Cut Shoulder is prepared from an Oyster Cut Shoulder, trimmed into an oval shape.

Boneless, rolled and netted, our BRN Shoulder is prepared by removing all the bones and cartilage from a Bone in Square Cut Shoulder. This cut is great for roasting or enjoy it slow cooked.

A Square Cut Shoulder is prepared from a Forequarter. This is a great option to cut into chops and grill.

Prepared from the Forequarter, the Shoulder Rack is a delicacy for those looking for an inexpensive substitute for a Standard Rack. A simple and tasty option for roasting for grilling.

Our Frenched Shoulder Rack is full of flavour and a great option for roasting. Derived from the Shoulder Rack, ribs are frenched to customer specification.

Looking for a winter warmer? Our Foreshank is a great option for slow cooking or cover roasting dishes.

Our Standard Rack option is one of the most popular cuts purchased to roast. Tail option of 4 inch or 3 inch.

A Rack Cap Off is derived from our Standard Rack through the removal of the cap. This product is great for slicing into cutlets or as a roasting dish.

Our Rack Cap On, Frenched, is a great option for cutlets to grill or roasting.

Frenching Options:

• 4×2 inch
• 3×2 inch
• 3×1 inch

Rack Cap Off – Frenched is the leanest option available in our racks. A brilliant option for cutlets to grill or roast.

Frenching Options:

• 4×2 inch
• 3×2 inch
• 3×1 inch
• Fully frenched.

The loin is derived from the middle of the carcase with the flap removed. Typically, our loin is purchased for further butchery into loin chops for grilling.

Our Shortloin is derived from the loin by the removal of specific ribs, with a 1 inch tail. Most popular use is further cut butchery down to loin chops for grilling.

A Shortloin Pair is prepared from a carcase by a straight cut through the lumbar vertebra to clear the tip of the ilium. Typically, the Shortloin Pair is sliced down the middle and broken into lamb chops for grilling.

Our Boneless, Rolled Shortloin is derived from the Shortloin, through the removal of all bones, rolled and strung. A versatile cut, this is a great option for roasting, grilling or cut into chops.

Eye of Shortloin is a portion of the Backstrap. Tender, lean and boneless. Similar to the Boneless, Rolled Shortloin, the Eye of Loin is versatile and can be grilled, roasted, diced or sliced into steaks.

The Tenderloin is the most tender cut found in the carcass. Similar to the Tenderloin found in a beef carcass, but smaller, it is may be grilled or diced.

The Tenderloin – Butt off is the most tender cut found in the carcass.

Derived from the end of the Tenderloin, the Tenderloin Butt is tender piece of meat, great for quick grilling.

With the Chump and Shank retained, our Bone In Leg – Chump On is one of our most popular cuts for roasting or slow cooking.

The Leg Chump Off Shank Off, is prepared from a Leg Chump Off by removing the Shank. A great  option for the family Sunday roast.

Our ABO Lamb Leg Chump On is prepared from the removal of the aitch bone and knuckle tip, leaving only the femur bone. This leg cut is great for roasting.

Our ABO Lamb Leg Chump Off is prepared from the removal of the aitch bone and knuckle tip and chump, leaving the femur bone. Another great cut for roasting and easy to carve.

Just like our Foreshank, the Hindshank is a tasty flavoursome cut for the slow cooker.

Our Lamb Leg Chump On is prepared from a Bone in Lamb Leg Chump on with all bones, cartilage, sinew, ligamentum nuchae and lymph nodes removed. A great cut for further butchery or roasting.

Our Boneless Leg Chump Off Shank Off, is prepared from a Leg Chump On by the removal of the chump and shank, all bones, cartilage, tendons and lymph nodes. This is a great cut for roasting or breaking down into individual muscles for steak or diced products.

Completely boneless, our Lamb Leg Chump On Shank Off is prepared from a Leg Chump On by the removal of the shank (extensor) at the stifle joint. Great for roasting or further butchery.

Leaving the fat on for full flavour, the boneless chump is great for grilling, roasting, pan frying or breaking down into steak cuts.

Our rump is prepared from a Chump by the removal of the tail and cap muscle. This is a small cut, making is easy for many dishes such as steaks, dicing and stir-frying.

A Silverside is prepared from a Leg by separating the primal through the seams between the Silverside and Knuckle and the Silverside and Topside. The second largest muscle, the silverside is great for steak cuts, slow cooking or roasting.

Our Knuckle is prepared from a Boneless Leg by separating the primals through the seams between the Knuckle and Topside and the Knuckle and Silverside. A great product for steaking, slow cooking or roasting.

The Topside is the largest muscle on the lamb leg. Completely boneless, the Topside is great for a range of cuts such as roasting, dicing, steaks and stir frying.

Breast and Flap is a popular cut enjoyed through Asia. Prepared from a Breast and Flap with all bones and cartridge removed. A great option for hot pot dishes and grilling.

The Flap is prepared from a Breast and Flap by a straight cut between the 5th and 6th ribs. This cut is great for grilling or slow cooking.

The Flap is prepared from a Breast and Flap by a straight cut between the 5th and 6th ribs. This cut is great for hot pot dishes and grilling.

Trimmed from between the Ribs (when preparing frenched racks). Intercostals are a popular cut throughout Korea for skewers on the grill

Trimmings are portions of meat remaining after the preparation of primal cuts from a carcase. This option is primarily for diced meat or burger production.

The Short Loin is prepared from a Hindquarter. This primal is generally purchased for further butchery and is commonly sliced into T-Bone steaks.

Derived from the Hindquarter, with the Flank removed, our Striploin is the perfect cut whether it be prepared as a roast or as a popular porterhouse steak.

Enjoyed sliced into steaks, the Steak Ready Striploin is prepared from the Striploin, with subcutaneous fat trimmed 1-2 inches on the dorsal edge.

The Brisket Point End is prepared from a Brisket by the removal of the Navel End and is a popular item for smoking or slow cooking.

Brisket Point End (Deckle Off) is prepared from a Brisket by the removal of the Navel End portion and is a popular item for smoking or slow cooking.

Best enjoyed smoked and slow cooked, the Brisket Navel End is prepared from a Brisket by the removal of the Point End and following the caudal edge of the specified rib.

The shin shank is derived from either Forequarter/Hindquarter legs. Enjoyed roasted or braised to excite the mouth-watering juices from the bone.

Our Chuck is prepared from a Forequarter by the removal of the Rib Set at the specified rib number. The chuck is a common primal used for diced meat in casseroles.

Smoked and roasted or sliced into think steaks for searing, the chuck eye roll is prepared from the chuck by the removal of the neck.

The Chuck Eye Roll is prepared from the Chuck Roll by removing portion of the M. serratus ventralis. The Chuck Roll is a versatile cut, it can be prepared by smoking and roasting, or sliced into steaks for pan searing.

The Chuck Tender is a conical shaped muscle derived from the blade bone. A great cut for slicing into steaks and grilling, braising or enjoy as a roast.

Perfect for the Sunday roast, the Bolar Blade is derived from the Blade and includes a large portion of the triceps group of muscles.

Our Oyster Blade is prepared from the blade by the removal of the Bolar Blade. Enjoyed sliced into Oyster Blade Steaks.

Our Cube Roll, also known as the Scotch Fillet or Rib Eye, is prepared from the Forequarter. A cut of pure tenderness, enjoy it as a roast or grill it either whole or in steaks.

Ribs Prepared (Bone In Ribeye) are derived from a Forequarter after the removal of the Brisket and Chuck Square Cut. Broken down into individual steaks and cooked on the grill, the bone left in provides extra flavour for the palette.

The Tomahawk is prepared from a Cap-off OP Rib. Bone length and Frenching is 200mm – 280 mm. This primal is broken down into individual ribs for a Tomahawk steak.

Derived from the Ribs Prepared, by the removal of the Cap and Frenched to 75mm is our OP Rib – Cap Off – Frenched. Just like the Tomahawk, this cut is best prepared as individual steaks and cooked on the grill.

Enjoy seasoned and cooked slowly, Short Ribs are prepared from a Forequarter after the removal of the Brisket, Ribs Prepared and Chuck Square Cut.

Similar to Short Ribs, the Chuck Short Ribs are enjoyed when cooked slowly. Derived from a Chuck they comprises of the ribs, intercostal muscles and the major portion of the M. serratus ventralis.

Please crop image to 3 rib

Often enjoyed slowly cooked, accompanied with a marinade, Chuck Rib Meat is prepared from a Chuck after the removal of the Brisket and Chuck Roll.

From the portion of rib meat remaining after the removal of the Chuck Roll you find Chuck Meat, great for thinly slicing and grilling or dicing for casseroles.

Rib Meat is the portion of rib covering from the 5th to the 8th rib with the external fat surface are removed. Enjoy thinly sliced, marinated and grilled.

Intercostal muscles are derived from the muscle in between the ribs.

A popular cut for slicing thinly and grilling, the Inside Skirt is located on the inside abdominal wall of the hindquarter.

Corned and slow cooked, the Silverside is situated lateral/caudal to the femur bone and attached to the aitchbone and is removed by following the natural seam between the Thick Flank and Topside. This cut is most commonly corned and slow cooked.

Corned and slow cooked or roasted, the Outside is prepared from the Silverside by the removal of the heel muscle.

Outside Flat is prepared from an Outside by the removal of the Outside Flat along the natural seam between the Eye Round and the Outside Flat. Another great option for corning and slow cooking.

The Eye Round is prepared from the Outside by following the natural seam between the Outside Flat and the Eye Round separating the two muscles. Commonly enjoyed as a roast, it can also be sliced into lean steaks, perfect for grilling.

Outside Meat is prepared from an Outside by separating the Outside Flat and Eye Round along the natural seam.

A great cut for roasting or further butchery for steaks, the Topside is situated at the caudal and medial to the femur bone and removed by following the natural seam between the Thick Flank and Silverside.

Topside Cap Off is prepared from the Topside. With the cap removed, cooking methods are similar to the Topside, roasted and sliced into steaks.

Topside Cap consists of the M. gracilis muscle removed from the Topside along the natural seam.

Thick Flank is removed along the natural seams between the Topside and Silverside. The patella, joint capsule and surrounding connective tissue are removed. To experience the full flavour of this cut, the thick flank is best seared and then roasted.

A Thin Flank is prepared from a Hindquarter cut, comprising of a strong meat grain running in a single direction. This is perfect for think steaks or stir fry dishes.

Our knuckle is derived from a Thick Flank by removing the cap muscle and associated fat. It is exceptionally lean and is commonly used for roasts or cut into smaller cubes for kebabs.

Commonly enjoyed as a roast or purchased for further butchery, the Rump is prepared from a Sirloin Butt by the removal of the abdominal muscles from the tail.

Derived from the Rump, our D-Rump is prepared by the removal of the tail by a cut following the natural seam of the beginning of the tail. Similar to the Rump, the D-Rump is commonly enjoyed as a whole roast, broken down into individual muscle roasts or sliced into rump steaks.

A Rostbiff is derived from a Rump and is enjoyed roasted or grilled either whole or cut seamlessly across the grain into flavoursome steaks.

Great for roasting or grilling, the Rump Cap is prepared from a Rump by removal of the cap muscle along the natural seam.

Our Tri-Tip is the portion of the triangle shape muscle separated from the Rump and is enjoyed as  small roast or cooked quickly on a high heat on a grill.

Flap Meat is prepared from the Internal Flank Plate with the thin tapered ends of the muscle trimmed. Enjoy thinly sliced and grilled on a high heat.

The Hindquarter leg is removed by a cut through the stifle joint removing the tibia/tarsal bones including the surrounding flexor muscle groups. Although slightly larger than the forequarter, the hindquarter shank can also enjoyed roasted or braised.

Our Taiwan Shin Shank (Shin – Special Trim) is prepared from the Shin / Shank with the muscles seamed into their individual groups.

Groups A, C, E & F

Stated in the name itself, our Tenderloin (Eye Fillet) is arguably the most tender cut on the carcase. Prepared from the Hindquarter and the side strap muscle remains attached. A great cut to be separated into individual eye fillet steaks and grilled.

Option to remove side strap

Our Butt Tenderloin is the portion of the Tenderloin remaining on the lateral surface of the Short Loin. Perfect roasted or grilled on the barbeque.

The Tongue Swiss Cut is prepared form the Tongue by removal of the hyoid bone, sublingual salivary glands and M.

Thin Skirt is the costal muscle portion of the diaphragm. Similar to the Inside Skirt, this cut is a great option for slicing thinly and grilling.

Prepared best by thinly slicing and grilling over coals, the Thick skirt is derived from the lumbar portion of the diaphragm.