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When ordering from a supplier, you will need to provide the cut name and AUS-MEAT number. You will also need to supply the meat category, and your choices of chilled/frozen, weight range and packaging.
| INSIDE | AUS-MEAT No. 2010 | NAMP 168 |
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Available: Frozen or Chilled
Description: Inside trimmed to remove the superficial inguinal lymph node, associated fat and surrounding connective tissue
Usage: Cooked Beef |
Deli Meats
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| INSIDE CAP OFF | AUS-MEAT No. 2011 | NAMP 169A |
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Available: Frozen or Chilled
Description: Derived from an inside (Item 2010) by the removal of the cap "M. gracilis."
Specify: Removal or retention of the "M. pectineus and M. sartorius" muscles.
Usage: Cooked Beef | Deli Meats
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| KNUCKLE | AUS-MEAT No. 2070 | NAMP 167A |
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Specify: Frozen or Chilled
Description: Derived from a thick flank by the complete removal of the red bark and any remaining portions of the cap muscle associated with the thick flank. The "subiliac" (flank) lymph node and associated fat are removed.
Usage: BBQ |
Cheese Steak |
Cube |
Deli Meats
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| OUTSIDE | AUS-MEAT No. 2030 | NAMP 170A |
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Available: Frozen or Chilled
Description: Prepared from the silverside by removal of the heel muscle along the natural seams, and the popliteal lymph node with its associated fat pocket
Usage: Deli Meats
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| OUTSIDE FLAT | AUS-MEAT No. 2050 | NAMP 171B |
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Available: Frozen or Chilled
Description: Prepared from the outside by removal of the eye round along the natural seam
Usage: Deli Meats
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| EYE ROUND | AUS-MEAT No. 2040 | NAMP 171C |
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Available: Frozen or Chilled
Description: Removed along the natural seam from the outside
Usage: Deli Meats
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| BRISKET POINT END DECKLE OFF | AUS-MEAT No. 2350 | NAMP 120 |
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Available: Frozen or Chilled
Description: The first 5 to 7 ribs of the full boneless brisket, with the deckle removed along the natural seam together with the intercostal muscles and red bark
Specify: Number of ribs required
Usage: Deli Meats
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| FLANK STEAK | AUS-MEAT No. 2210 | NAMP 193 |
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Available: Frozen or Chilled
Description: The fan-shape, flat muscle located in the leg end of the flank, free of heavy connective tissue and practically free of fat from the thin flank
Usage: BBQ |
Broil |
Stir Fry
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| FLANK PLATE STEAK TIP | AUS-MEAT No. 2207 |
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Available: Frozen or Chilled
Description: Derived from the thin flank and consists of the "M. obliquus internus abdominus" and "M. obliquus externus abdominus" muscles, in one piece. Thin tapered end of the muscles is trimmed off leaving the thickest fleshy portion. All visible fat is removed from the internal and external surface.
Specify: Silver white tissue may remain
Usage: BBQ |
Broil |
Cheese Steak | Fajitas
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| INTERNAL FLANK PLATE | AUS-MEAT No. 2203
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Available: Frozen or Chilled
Description: Derived from the thickest section of the "M. obliquus internus abdominus" muscle removed from the thin flank along the natural seams. All visible fat removed.
Usage: BBQ |
Broil |
Cheese Steak | Fajitas | Stir Fry
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| EXTERNAL FLANK PLATE | AUS-MEAT No. 2204
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Available: Frozen or Chilled
Description: Derived from a portion of the thin flank "M. obliquus externus abdominus" muscle removed along the natural seam. All visible fat on the external and internal surface removed.
Usage: BBQ |
Broil |
Cheese Steak | Fajitas | Stir Fry
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| FLAPMEAT | AUS-MEAT No. 2206 | NAMP 185A |
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Available: Frozen or Chilled
Description: Derived from the internal flank plate (Item 2203). The thin tapered ends of the muscle are trimmed off leaving the thick, fleshy portion of the meat.
Usage: BBQ |
Broil |
Cheese Steak | Fajitas
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| INSIDE SKIRT | AUS-MEAT No. 2205 | NAMP 121D |
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Available: Frozen or Chilled
Description: The muscle on the inside portion of the abdominal wall of the hindquarter extending to the navel end portion of the brisket. Peritoneum and fat removed.
Specify: hindquarter and/or navel end portion may be included.
Membrane covering, retained or removed.
Usage: BBQ |
Broil |
Cheese Steak | Fajitas | Stir Fry
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| THICK SKIRT | AUS-MEAT No. 2180
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Available: Frozen or Chilled
Description: The thickest portion of the diaphragm, adjacent to the spinal column. All fat and loose connective tissue generally removed.
Specify: Fat and membrane coverings, retained or removed.
Usage: BBQ |
Broil |
Fajitas | Stir Fry
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| THIN SKIRT | AUS-MEAT No. 2190
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Available: Frozen or Chilled
Description:Derived from the thin portion of the diaphragm. All white tendinous tissue not covering lean red muscle removed.
Specify: Fat and membrane coverings, retained or removed.
Usage: BBQ |
Broil |
Fajitas | Stir Fry
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| TOP SIRLOIN | AUS-MEAT No. 2120 | NAMP 184 |
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Available: Frozen or Chilled
Description: The large portion of the sirloin butt remaining after removal of the bottom sirloin on a straight line to expose approximately 1" (25mm) of the cut surface of the eye muscle on the top sirloin. Any heavy fat on the inside surface is removed
Usage: BBQ |
Broil |
Dice | Grind | Roast
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| REDMEAT | AUS-MEAT No. 2035
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Available: Frozen or Chilled
Description: Derived from an inside cap off (Item 2010) by the removal of the "M. pectineus and M. sartorius" muscles. All connective tissue and femoral blood vessels removed.
Specify: Removal or retention of the "M. pectineus muscles."
Usage: Cooked Beef | Deli Meats
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| BLADE OR CLOD | AUS-MEAT No. 2300 | NAMP 114 |
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Available: Frozen or Chilled
Description: The large group of muscles, with the outer selvedge, which lies outside of the blade bone, and on the caudal side of the blade bone ridge, extending from the shoulder joint back to the tip of the blade cartilage.
The two long sides of the cut are approximately parallel, one along the blade ridge and the other over the ribs of the chuck. The heavy exposed tendons at the shoulder joint end are removed.
Usage: Dice | Grind | Roast
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| CHUCK MEAT SQUARE | AUS-MEAT No. 2645 | NAMP 130 |
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Available: Frozen or Chilled
Description: Derived from the chuck, and is that portion of rib meat remaining after the removal of the chuck roll and brisket. The chuck meat square consists of the "M. serratus ventralis" muscle and "M. tectus thoracis" muscle.
Specify: Number of ribs required, 4-6 ribs.
Width, distance of cutting line from eye muscle of the chunk roll.
Usage: Cheese Steak | Dice | Grind
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| CHUCK TENDER | AUS-MEAT No. 2310 | NAMP 116B |
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Available: Frozen or Chilled
Description: The round muscle lying lateral to the blade bone on the cranial side of the blade bone ridge. It carries a covering of connective tissue.
Specify: Connective tissue, retained or removed.
Usage: Dice | Grind
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| SHORTRIB MEAT | AUS-MEAT No. 2465 | NAMP 123D |
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Available: Frozen or Chilled
Description: Derived from the thickest portion of the "M. serratus ventralis" muscle covering that section of the 5th to 8th rib and following the dorsal cutting line of the brisket. All visible fat removed from the surface of the meat.
Specify: Number of ribs required silver skin to remain on
Usage: Cheese Steak | Dice | Grind
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| NECK | AUS-MEAT No. 2280
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Available: Frozen or Chilled
Description: Derived from a bone-in neck by removal of bones and "ligamentum nuchae."
Usage: Dice | Grind
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| NECK CHAIN | AUS-MEAT No. 2460
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Available: Frozen or Chilled
Description: The long muscle located on the ventral aspect of the cervical and thoracic vertebrae, extending to the 6th rib.
Usage: Dice | Grind | Fajitas | Stir Fry
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| FORE/HIND SHIN SHANK | AUS-MEAT No. 2360
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Available: Frozen or Chilled
Description: Boneless meat derived from the shins of the fore and hind legs. The heel muscle removed from the leg end of the silverside and the conical muscle from the forearm may also be included.
Specify: Connective tissue, skin retained or removed.
Muscle inclusions, specific muscles or groups of muscles from the fore or hind shin and heel muscle may be included in packs.
Usage: Dice | Grind
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