Forequarter Set
Chuck Tender
The chuck tender is from the beef chuck primal, consisting of the muscle that runs along the upper dorsal side of the ridge of the blade bone. It is lean of subcutaneous fat and a firm cut with robust flavour. Excellent as a slow cooked banquet roast or BBQ, or thinly sliced for hot pot.
Chuck Roll
The Chuck Roll is cut from in front of the Ribeye. While maintaining tenderness this cut offers the bold flavours of the fore quarter. The popular Ribeye steaks are cut from the sixth rib through the twelfth, the chuck eye comes from the very next rib forward offering more taste with a texture similar to the Ribeye. the Chuck Roll makes for an incredible medium rare roast.
Boneless Chuck-Rib Meat
Chuck short ribs are cut from the rib section situated beneath the chuck primal. Known for their richness, and meatier than the other two types of ribs, they are also tougher due to the more extensive connective tissues. Flavourful, moist and tender when slow-cooked. Boneless chuck ribs are also good thinly sliced and grilled.
Boneless Short-Rib
Short ribs are a cut of beef taken from the brisket, plate, or rib areas. Balanced meat to fat ratio makes this cut rich and delicious. Great for slow cooking and roasting and BBQ. Excellent for grilling thin slices.
Bistro Fillet
The Teres Major is a seldom-used muscle located in the chuck shoulder of the animal. It is said to be surpassed in tenderness only by the tenderloin or Filet Mignon. It’s also known as the ‘shoulder tender’, ‘petite’ tender’ or ‘bistro filet’ in some circles. It’s rare because it’s a challenge to extract as far as the butcher is concerned. It’s similar in size and shape to a pork fillet and has the texture of beef tenderloin but with the bold flavour of a hanger steak.
Brisket Point End
Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank. It comprises the pectoral muscles of the, which support much of the animal’s weight. Consequently, brisket can be a large cut of meat and is rich in the connective tissue collagen. Braised, smoked, or slowly roasted, it’s rendered soft and satisfying with incredible flavour. The ultimate Texan BBQ cut.
Chuck Eye
The popular Ribeye steaks are cut from the sixth rib through to the twelfth, the chuck eye comes from the very next rib towards the chuck primal offering a similar taste and texture to the Ribeye steak for a fraction fo the cost. This steak contains the delicious intramuscular fat that defines Wagyu beef’ we recommend grilling quick on a hot fire, or heavily buttered in a cast iron pan.
Bolar Blade
The bolar blade is cut from the shoulder clod portion of the Chuck. It has a lot of connective tissue, but also excellent flavour. It’s a great lower-cost cut for banquet roasts, pot roasting (braising), slow cooking, or thinly sliced for hot pot or stir-fry strips.
Oyster Blade (Flat Iron)
Cut from the top blade of the chuck, this steak is rich, highly marbled and surprisingly tender. Skilfully separated and sliced by our block men, this steak resembles a cross section cutlet of salmon. At its broader end a thin sinew runs through the centre. The Flat Iron is said to be almost as tender as the fillet, but it’s far more juicy and flavourful. Perfect for grilling or frying. Wonderful for Carpaccio or Yakinuku.
Chuck-Tail Flap (Denver)
Extra effort is involved in extracting this not well known cut of meat, but it is worth the time. One of the most marbled cuts of beef, you will fall in love with its buttery rich flavour. Wagyu Denver steak is found deep within one of the most heavily marbled muscles in the chuck. Super tender, immensely rich and intense in flavour; a real hidden gem!
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