AWM source an extensive range of tender, flavoursome grass fed and grain fed beef from the highest quality producers in Australia. We take pride in the stress free environments and quality animal husbandry practices of our producers.
Beef blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.
Beef bolar blade is a cut which lies next to the ribs; tenderer than most Blade; makes an excellent roast. Alternatively, the roast can be cut into cross-cut Blade steaks, or strips for stir-fry dishes.
The cube roll sits between the chuck and the striploin muscles over the back of the animal and is a very tender, moist and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.
Flank is very flavoursome and fairly fatty cuts of beef that are suited to long, slow cooking in stews and casseroles. Thick flank, hindquarter flank and forequarter flank, the latter of which comes with the rib attached, come from the rear or side of the cow and can all be treated in the same way.
If the flank is cut into thin strips, or minced – it can then be fried quickly in stir-fries, or pressed into patties or burgers and cooked until pink. Thin flank steaks cut against the grain can be fried quickly and make a flavoursome minute steak.
The flat iron is a special cut from the shoulder that offers surprisingly good flavour and tenderness at a great price. What makes this cut so affordable is that it requires a little butchery work before it can be cooked. A layer of tough silver skin runs through the center of the flat iron, separating two sections of tender meat.
The knuckle sits above the knee joint at the front of the hind leg. There are two knuckles per carcass. It is made up of two muscles with the ‘eye of knuckle’, a lean piece of meat that is the centre muscle. This is best pan-seared and roasted at a low temperature to prevent it from drying out. It can also be sliced thinly to stir-fry.
The point end brisket is essentially the pectoral muscles from the chest/brisket area between the front legs. Being a well exercised muscle, the point end has a high degree of connective tissue and is best suited to slow wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.
Rostbif is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavour. Rostbif can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.
Rump cap is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavour. It is famous and well liked in South American countries, especially Brazil where it is known as “Picanha”. Rump cap can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.
The beef rump is cut from the hindquarter and is a boneless piece of beef that covers the hip bone of the animal. An extremely versatile cut it can be roasted, pan-fried, barbecued, stir-fried or slow-cooked in a braise or casserole. It is a great full flavoured piece of beef.
Also known as the shank, this is a cut of beef taken from the lower leg of a steer. The shin is a highly worked muscle that is supported by high levels of connective tissue. This connective tissue is broken down through slow cooking over a low heat and results in a moist, tender meat with rich flavour.
Tender, juicy and meaty; can be cut long, short or boneless. A less tender cut. Take full advantage of its great taste by first braising. Then grill.
The short loin is located at end of the tenderloin. Muscles in this area aren’t worked terribly hard, meaning that the meat is very tender while still packing a decent amount of beefy flavour. The whole primal contains the spine and the very last rib of the cow and is usually cut into steaks: the Delmonico, T-Bone and Porterhouse.
The silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Being a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
Sirloin is the piece of beef between the rump and the ribs. Coming from an area of the animal where the muscles do less work, the sirloin is tender and flavourful and well suited to roasting. This cut can also be sliced into steaks or stir-fry strips.
The tenderloin has an oblong shape that spans into both the “short loin” and “sirloin” sections of cattle. It sits beneath the ribs next to the backbone. The long tubular beef tenderloin tapers from a thick end to a thin end. There are three main parts including the “butt”(thick end), the “center cut” (middle), and the “tail” (thinnest). The tenderloin is the most tender of beef cuts. It also has little fat marbling, which makes it a favourite of those that love steak but yet watch their consumption of fat.
Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise.