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Beef cuts

Eye Fillet

Tender and lean eye fillet steak is great for grilling, pan-seared and oven-baked or stir fry. Eye fillet is the fillet that the French calls Le Filet Mignon

Rib Fillet Steak

Ribeye fillet or Scotch fillet as it’s also known is personally Brisbane Meats favorite grilled steak and a go-to favorite for the Sunday roast finishing with nut-brown sage and caper butter sauce it always hit the spot

Sirloin

Coming from the hindquarters of the subprimal posterior to the short loin where the T-bone or club steak is. The Sirloin is a great eat steak however it is also very easy to overcook the sirloin or dry the sirloin steak out as the sirloin does have a tendency to dry out if not cooked properly due to the meat itself being much leaner than the above steaks

Rump

Rump steaks are somewhat firmer in texture than Sirloin however rump is definitely more flavorsome than sirloin and eye fillet, rump is still great for BBQ, stips or cube also great for flash cooking and slow cooking alike

T-Bone

The best of two worlds you have sirloin on one side and fillet on the other sea salt and cracked black pepper t-bone over a woodfire grill you’ll leave your guess smiling from the first bite to the last

Brisket

Smoke BBQ Brisket this is one of Brisbane Meats favorite late Saturday afternoon share plates with friends after a hard day of work, Brisket is also great for slow roasting

Silverside

Silverside should have a sheet of fat as this helps stop the silverside from going dry when cooking, Silverside is great when braised and used as cold meats for sandwiches it’s very filling and extremely tasty

Lamb with cuts Clip art Brisbane meats

Lamb Cuts

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Chicken cuts Brisbane Meats

Chicken cuts

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