Rolled rib
Prime roast, boneless
|
Joint
Subject to availability
|
|
The Eye of the Sirloin, boned, rolled and garnished with a thin covering of natural buttery fat for basting. This famous cut is lean and very easy to carve.
|
|
|
|
|
Rolled topside
Lean roast
|
Joint
|
|
|
|
Rolled silverside
Lean slow roast
|
Joint
|
|
|
|
Rolled brisket
Pot roast
|
Joint
Subject to availability
|
|
|
|
Rolled sirloin
Prime roast, boneless
|
Joint
|
|
The Eye of the Sirloin, boned, rolled and garnished with a thin covering of natural buttery fat for basting. This famous cut is lean and very easy to carve.
|
|
|
|
|
Wing rib
Prime roast on-the-bone
|
Ribs
|
|
|
|
Fore rib
Prime roast on-the-bone
|
Ribs
|
|
|
|
Rump steak
Grilling or frying
|
Steak
|
|
|
|
Sirloin steak
Grilling or frying
|
Steak
|
|
|
|
Fillet steak
Grilling or frying
|
Steak
|
|
|
|
Braising steak
Braising or stewing
|
Steak
|
|
|
|
Stewing steak
Stewing
|
Steak
|
|
|
|
Mince
|
Mince
|
|
|
|