Select the area of the carcass below to see the meat cuts associated.
Most tender cuts
Fillet -most tender, fine grained, juicy cut.
Ribeye (scotch fillet, cube roll) - Tender, fine grain, with some marbling and a small strip of fat running lengthwise with the lean,but very little outer fat cover.Well flavoured.
Prime Rib on the bone, Standing Rib, Flintstones- Tender, fine grain. A large impressive cut of meat on the rib .Chine and frenched for easy carving.
Sirloin - Tender, fine grain , lean may have some marbling, with outer fat cover.
T Bone - Tender fine grain, lean may have some marbling, with outer fat cover. T Bone consists of the sirloin on one side and the fillet on the other.