Chuck Eye Roll
A shoulder selection with a full beef flavour. Preparation depends on the muscle and trim; it can be portioned for selected steak applications or cooked slowly.
Braise · Roast · Selected steaks
GOURMET ONE · THE MEAT COLLECTION
A cut above
Exceptional beef in every dimension
Discover the detail behind your next signature dish.
Explore the cutsTHE INTERACTIVE CUT GUIDE
Know your cut
Discover every detail
Explore 9 regions and 24 cuts.
From anatomy to your next signature dish.
THE BEEF ATLASAN INTERACTIVE COLLECTION
01
Choose your region
9 REGIONS 24 CUTSTHE ART OF KNOWING YOUR BEEF
Great cuts start here.
Preparing the beef atlas…
Select a region to lift it out · Drag to rotateANATOMICAL REGION GUIDE
02
Discover the cuts Loin · 3 cuts
The map shows the primal region; individual cuts sit within it.
FROM THE ATLAS TO YOUR MENU
Find your Tenderloin.
16 matching brand rangesView 13 more ranges
Explore all 24 beef cuts
Chuck
Oyster Blade
A flavourful shoulder muscle with a central connective seam. Removing that seam produces flat iron steaks; whole pieces suit patient cooking.
Braise · Flat iron steaks · Roast
Bolar Blade
A shoulder roasting cut with pronounced beef flavour. Slow roasting or braising helps develop a tender result.
Pot roast · Braise · Slow roast
Rib
Ribeye / Cube Roll
The boneless rib section used for ribeye steaks. Marbling, size and trim vary by brand and grade.
Grill · Pan sear · Roast
Tomahawk
A bone-in ribeye with an extended, French-trimmed rib bone. The cut shares the rib region with ribeye.
Grill · Reverse sear · Roast
Prime Rib / OP Rib
A bone-in rib preparation for roasting and carving, with portions and rib counts set by the product specification.
Roast · Grill · Reverse sear
Loin
Tenderloin
A fine-textured internal muscle beneath the backbone. Usually trimmed and portioned for fillet steaks or left whole for roasting.
Pan sear · Grill · Roast
Striploin
A back muscle behind the rib section, with an even shape that suits portioning into strip steaks.
Grill · Pan sear · Roast
Shortloin / T-Bone
A bone-in loin preparation that can yield T-bone or porterhouse steaks, combining striploin and tenderloin in varying proportions.
Grill · Pan sear · Reverse sear
Sirloin / Rump
D-Rump
A rump preparation that can be broken down into different muscles and portions for steaks, roasting or other menu applications.
Roast · Grill · Stir-fry
Rump Cap / Picanha
A cap muscle from the rump, often prepared with its covering fat. Well suited to grilling, roasting and carving.
Grill · Roast · Skewers
Tri-Tip
A triangular muscle associated with the lower sirloin/rump. Commonly roasted whole or grilled and sliced across the grain.
Grill · Roast · Smoke
Round
Topside
A large hind-leg selection suited to carefully controlled roasting, thin slicing and slow-cooked preparations.
Roast · Braise · Thin slices
Outside Flat
An outside hind-leg muscle used for roasting, braising and sliced preparations, depending on the specification.
Braise · Slow roast · Thin slices
Eye of Round
A lean, cylindrical muscle from the hind leg. Careful cooking and thin slicing help make the most of its texture.
Roast · Braise · Thin slices
Brisket
Point End Brisket
A breast preparation from the front of the animal, prized for slow cooking and barbecue. The deckle-off specification describes its trim.
Smoke · Braise · Slow roast
Navel End Brisket
The navel-end preparation is further back than the point end. Specifications and naming can overlap with plate descriptions between markets.
Braise · Smoke · Slow cook
Short plate
Short Ribs
Short ribs suit slow braising or barbecue; thin cross-cut preparations can be grilled. Origin may be chuck, rib or plate, so confirm the specification.
Braise · Smoke · Grill thin slices
Short Plate / Karubi
A lower-rib/plate selection commonly portioned or thinly sliced for grilled dishes. Cut and bone specifications differ by supplier.
Thin-slice grill · Braise · Barbecue
Flank
Flank Steak
A lean abdominal muscle with a pronounced grain. Often grilled, rested and sliced thinly across the grain.
Grill · Stir-fry · Thin slices
Flap Meat / Bavette
A coarse-grained selection associated with the lower sirloin area. Often grilled or used in sliced preparations.
Grill · Pan sear · Stir-fry
Inside Skirt
An inner abdominal cut, also called internal flank in Australian terminology. Its thin form suits quick cooking after suitable trimming.
Grill · Stir-fry · Hot and fast
Outside Skirt
A diaphragm-associated selection with a pronounced grain. Trim as required, cook quickly and slice across the grain.
Grill · Pan sear · Stir-fry
Shank
Shin / Shank
A working leg muscle with connective tissue, traditionally used in braises and slow-cooked dishes. Bone-in cross cuts are often called osso buco.
Braise · Stew · Slow cook
THE DETAILS MAKE THE DIFFERENCE
Great taste
Begins here
From the first look to the final bite.
Get to know what makes each cut its own.
01 / MARBLING
Beauty you
can taste
The intricate detail behind a rich, juicy bite.
02 / CHARACTER
Different cuts
Endless possibilities
Delicate or bold. Quick sear or slow roast. There’s a cut for every creation.
Find your cut
03 / YOUR CRAFT
Your menu
Our expertise
A thoughtful selection for the way you cook.
FROM OUR SELECTION TO YOUR MENU
Your next
signature dish
Let’s find the right cut, origin and specification for your kitchen. Our team is here to help.
The cut guide is illustrative. Available origins, grades and specifications may vary.
