ROUND
Click the Sub - Primal Cut label, to learn more about Retail Cuts and Culinary Applications specific to each cut.
Gooseneck round
The rough texture of the Gooseneck round makes for tough meat. Best and most commonly used for stewing.
Top-round
It is a tender lean meat, with fine texture and a strong flavour. It can be tougher toward the section nearest to the Gooseneck round.
D Rump
A tender and rich flavoured meat, with the top half wonderful for large cuts. The bottom round is relatively tough, and ideal in thin slices.
Knuckle
A mildly tender meat that is lean and is generally cut into a further 4 portions. The culinary application is similar to Top round.
Shank
Shank meat is the highest quality mincemeat available. It has a rich flavour and can be slightly more tender if cooked for a long period of time.
