Hindquarter Set
Topside
The topside is a versatile joint of beef. It can be used for roasting whole, or cut down into the three muscle groups that make it up. Once the cap is removed, there is a small heart muscle that is best sliced and served as a steak. This heart muscle resembles a tenderloin / fillet and has a fine grain. the balance of the topside can be used to cut into biltong or sliced into stir-fry / stroganoff pieces as well as a frying / stewing steak. For best results as a steak the topside should be matured for at least 14 days. It is also best not to over cook as it will dry out and detract from a potentially excellent eating experience.
D-Rump
The D Rump is the huge steak you see at the supermarket with a thick seam through the middle. That’s because the D rump is actually 3 muscles, the cap, the heart and the tri-tip. We think the cap, heart and tip are better friends than lovers so we separate them and treat them like the unique individuals they are.
Knuckle
Soft shin is a muscle containing connective tissue and sinews, however once cooked it produces a hearty stew full of robust beef flavour and extremely tender meat. This muscle can also be used to make a lean mince.
Rost-Biff
The Aitch bone roast is a joint that comes from the silverside and is attached to the rump. It is a roast that has slight to moderate marbling and has a deep rich beef flavour as well as being succulent from the marbling. Best cooked slowly to medium to medium well so as not to dry it out.
Outside Flat
Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. Lean and benefits from tenderisation.
Rump Cap ( Picanha)
Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak. It is triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked.
Eye Round
The eye of round comes from the hindquarter in the round cut of beef. Full Blood Wagyu predisposition towards intense tenderness and marbling makes this cut of beef a pleasant dining experience since it’s typically known as a tougher cut of beef.
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