Eye of the Silverside, also known as Eye-Round, is one of the muscles that makes up the Silverside. Because it's a muscle that's used a lot for moving around, this cut is best used diced (goulash) and cooked slowly using a low, moist method. It's leaner than Topside and can also be used as a roast. The Eye Has a…
Beef chuck is a huge primal cut that comes mainly from the shoulder section of the forequarter ( front ) as well as parts of the neck, ribs, and the upper arm, it's also great for roasting!
The Whole rib-eye is well marbled with fat in & around the meat! It's super tender & juicy! You can roast it whole! The slight fat that is on the meat produces lovely flavor!
The Whole Rump comes from the (Butt) and is a super tender & flavourful cut! You have on the top which is called the Picanha cut, which contains the fat layer! And just below you have pure meat! It's excellent for Steaks – Stirfry – Cubes – Roasts – Espetada
Our rump with no fat is exactly the same cut as the (whole rump) the difference is we have taken off the top part of the rump and leaving a lovely lean rump without fat! This is excellent for the braai – pan fry or making beef cubes or even stirfry! This cut is super tender & juicy It's excellent…
The Short Rib also known as Flat Rib comes from the forequarter it sits next to the brisket & Chuck! This cut contains the perfect meat to fat ratio! Along with a bone that runs across! Which also adds for excellent flavor
Whole Silverside comes from the top of the (butt) and is a well excercised muscle! It's excellent for roasting & is the perfect cut for making biltong! You have the fat that runs on the top ! And it's connected to the “eye” of the silverside! You can use the silverside also for minute steaks!
The whole sirloin contains fat on the top layer of the meat and below is just pure meat, this steak has no bone & is super tender. Perfect for roasting whole or slicing into steaks.
The topside contains the fat layer that runs on top and still contains the topside cap (top) you can use this cut for minute steaks– roasts – goulash – stir-fry.