Chuck Tail Flap is a highly marbled and extremely tender cut.
A tender, full-flavoured cut from next to the ribs.
Eye Round is a lean cut, perfect for roasting.
A seasoned steak from the shoulder. The flavourful steak is versatile, able to be enjoyed many ways.
Highly marbled and juicy, Intercostals are from between the ribs.
From the hindquarter, Outside Flat is sliced thinly to be perfect for grilling, hot pots, and more.
Oyster Blade is a versatile and flavourful cut from the shoulder. The cut has high marbling and provides a rich and flavoursome taste of wagyu.
A delicious, tender and juicy cut from the Navel. When cooked, the Brisket has a lovely soft texture.
From the diaphragm area, Flap Meat has a grained texture and bold flavour. The tender cut has many uses, being perfect for marinating and grilling.
Flank is a fairly lean, yet flavourful cut from the abdomen. Flank can be cooked in a variety of ways, but is particularly great for marinating and grilling.
