our beef cuts

choosing cuts

Our Brooksmanor Beef packs feature premium cuts from 100% grass-fed, MSA-graded Black Angus cattle, ensuring top-tier quality and flavour. Tailor your selection to suit your culinary needs, from tender steaks to hearty roasts.

Please Note:

  • Cut availability depends on your selected pack.

  • Many cuts are also available as mince, offering versatile options for your meals.

BLADE

  • Bolar roast comes from the shoulder. Lean but slightly tougher, it’s best slow-cooked to achieve tenderness and juiciness.

  • Blade steak, from the shoulder, is rich in flavour but naturally tougher. Best cooked by braising, slow cooking, grilling, pan-searing, or stir-frying when thinly sliced.

Brisket

  • A flavorful, tough cut ideal for slow cooking, smoking, or braising to achieve melt-in-your-mouth tenderness.

CHUCK

  • Known for its marbling and deep flavour, chuck roast is ideal for slow-cooking methods like braising or pot roasting.

  • Chuck steaks are hearty and rich in flavour but tougher than premium cuts. Best slow-cooked, braised, or marinated for grilling or pan-searing.

FORE QUARTER SHIN

  • Gravy beef is a flavourful cut with connective tissue, ideal for slow cooking. It develops a rich texture and deep, beefy flavour, perfect for stews and casseroles.

  • A dramatic, large-format cut from the beef shank, French-trimmed for a mallet-like handle. Best smoked or braised low-and-slow until tender.

OYSTER BLADE

  • A well-marbled, tender cut from the shoulder. Suitable for roasting, slow cooking, braising, or slicing into steaks. Versatile and flavourful.

  • Oyster blade steak is tender, well-marbled, and juicy. Ideal for grilling, pan-searing, stir-frying, braising, or slow cooking.

PORTERHOUSE

  • Eye fillet (tenderloin) is prized for its melt-in-the-mouth texture and mild flavour. Lean and premium, it’s ideal for pan-searing, grilling, or roasting.

  • Also called strip loin, porterhouse steak is tender and rich in flavour. Ideal for grilling, pan-searing, broiling, or sous vide. Generous in size, perfect for sharing.

  • A premium cut with tender fillet and flavorful strip, offering two distinct steak experiences.

  • A premium cut for custom steaks, allowing you to slice to your preferred thickness.

RIBS

  • Asado ribs are short rib sections with excellent marbling. Best grilled, barbecued, or slow-cooked for tender, flavourful results.

  • Short ribs are rich and succulent, benefiting from slow cooking, braising, or smoking to break down connective tissue.

REAR QUARTER SHIN

  • Gravy beef is a flavourful cut with connective tissue, ideal for slow cooking. It develops a rich texture and deep, beefy flavour, perfect for stews and casseroles.

  • Osso bucco comes from the beef shank, a cut from the lower leg. Tough with connective tissue and a central bone, it is ideal for slow cooking, which makes the meat tender and flavourful.

ROUND

  • Round steaks come from the rear leg of the animal. They are lean, moderately tender, and full of flavour. Best suited to grilling, pan-frying, or slow cooking depending on thickness and desired texture.

  • Beef schnitzels are thin, tenderised cuts of beef, perfect for quick cooking. They can be cooked as is or crumbed before pan-frying for a golden, crispy finish.

RUMP

  • Rump steak offers a good balance of tenderness and firmness, with plenty of flavour. Best cooked by roasting, sous vide, grilling, or pan-searing.

  • A premium cut for custom steaks, allowing you to slice to your preferred thickness.

SCOTCH

  • Taken from the rib section, scotch fillet is tender and well-marbled. Best cooked using high-heat methods such as grilling, pan-searing, or roasting.

  • A tender, well-marbled cut with rich flavour, perfect for grilling or pan-searing to enhance its natural juiciness.

SILVERSIDE

  • Corned silverside is a lean cut from the hindquarter, cured in brine for flavour. It’s ideal for slow cooking, simmering, or steaming to tenderise the meat and develop its distinctive taste.

  • Fresh silverside is a lean cut from the hindquarter, perfect for slow roasting, braising, or simmering. Slow cooking tenderises the meat and brings out its natural flavours.

  • Beef schnitzels are thin, tenderised cuts of beef, perfect for quick cooking. They can be cooked as is or crumbed before pan-frying for a golden, crispy finish.

TOPSIDE

  • BBQ steak is lean and full of flavour. Marinating or tenderising before grilling brings out its best. Great for slicing for sandwiches, burgers, or serving with sides.

  • Beef schnitzels are thin, tenderised cuts of beef, perfect for quick cooking. They can be cooked as is or crumbed before pan-frying for a golden, crispy finish.

  • Topside roast is lean and flavoursome, suited to slow, even roasting, oven cooking, or sous vide. Perfect for family meals, leftovers, and versatile recipes.

MINCE ALLOCATION

  • Beef mince is a versatile ingredient made from cuts like chuck, sirloin, or round. Perfect for quick, flavourful meals such as tacos, spaghetti bolognese, chilli, meatballs, burgers, and casseroles.

  • Ground beef patties can be grilled, pan-fried, broiled, or smashed. Serve in a bun with toppings for a classic, flavour-packed meal.

  • Sausage mince is finely ground, seasoned meat ideal for pan-frying, baking, grilling, slow cooking, or simmering in sauces.

  • Pre-seasoned sausages can be grilled, pan-fried, boiled, baked, or slow-cooked, each method bringing out different textures and flavours.