Our Cuts

A Ribset is derived from the upper part of the Forequarter and can be bone-in or boneless.

Rump is boneless and prepared from a Sirloin Butt by the removal of the abdominal muscles and associated fat over the 'rump tail'.

From the diaphragm.

Bone-in meat taken from the Hindquarter portion of the spine.

Prepared from the front underside, Brisket is prepared from a 13-rib Forequarter.

Cheek is prepared from the head and consists of the muscles external to the upper and lower jaws, together with the mucous membrane of the mouth.