All our beef cuts are Certified Tender, through our computer-controlled system, ensuring we’re delivering a dependable eating experience from every Riverlands beef cut, every time. An assurance from us that our beef cuts are deliciously tender and consistently high quality.
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Beef shin is prepared from the bottom portion of either the front or rear leg. Best for casseroling and braising. These impart a rich, full bodied flavour and melt in your mouth texture.
A boneless cut taken from the first three ribs of the forequarter and extending up to the neck. A less tender open grained meat with minimal fat. Suited to slow cooking methods, ideal to cube for stews and curries.
The blade cut comes from shoulder section. Best suited to a slow cooking or braising method to yield a tender result. Kept as a whole steak, diced or cut into strips for stir-fry, the blade is a versatile option.
These cuts take on a tender, fine grain with some marbling and a small strip of fat running lengthwise. Whole scotch fillet is a well-flavoured roasting cut which carves into beautiful neat slices.
A rib steak is a boneless beef steak sliced from the rib primal. It is both flavourful and tender. Its marbling of fat makes it very good for slow oven roasting and grilling.
Short ribs are taken from the forequarter after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat. Rich and tasty, short ribs take on flavour well.
Spare ribs are taken from the forequarter after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat. Rich and tasty, short ribs take on flavour well.
The brisket is the muscle found in the lower chest or pectoral. Ideal for slow, moist cooking methods such as casseroling and braising.
The brisket is the muscle found in the lower chest or pectoral. Ideal for slow, moist cooking methods such as casseroling and braising.
Steak cuts from the short loin. Premium with a fine grain and may have some marbling. Boasts extreme tenderness and can be prepared without the aid of moist heat or slow cooking. Ideal for fast, dry cooking.
Sirloin is from the lower portion of the ribs, continuing off the tenderloin from which eye fillet is cut. Sirloin is considered to be a premium prime cut with a fine grain and may have some marbling. The sirloin boasts extreme tenderness and can be prepared without the aid of moist heat or slow cooking.
Rump steaks are a lean cut with little fat, which can make it a little less tender than others. The fat border, which runs along the curved side, is easily removed if desired.
Flank steak is a coarse grained steak with a rich flavour and generally sourced from the flank area.
Flank steak is a coarse grained steak with a rich flavour and generally sourced from the flank area.
Eye fillet is an oblong shaped cut that spans between the short loin and the sirloin. It's an incredibly tender and succulent cut. It can be roasted whole or cut into steaks.
The Topside is a boneless piece of beef cut from the hindquarter that covers the hip bone. Full of robust flavour the rump is most succulent and meltingly tender when roast or diced for slow cooking casseroles.
Beef shin is prepared from the bottom portion of either the front or rear leg. Best for casseroling and braising. These impart a rich, full bodied flavour and melt in your mouth texture.
