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Cuts of Australian Beef, Lamb & Pork

Australia is renown for the excellence of its meat both domestic and internationally. We are the world’s largest exporter of red meat and livestock, exporting to more than 100 countries worldwide. The following is a list of the main cuts of meat for beef, lamb and pork in Australia showing where on the animal it's located.

  4. Rump Steak
  5. Topside Steak
      Topside Roast
          fresh & corned
      Round Steak
  6. Shin, boneless
  7. Shin, boneless
  8. Brisket,
        fresh or corned
  9. Skirt Steak

1. Blade Steak, boneless
    Blade Oyster Steak
    Blade Roast
    Chuck Steak
    Chuck Roast

2. Rib Roast, bone in
    Rib Eye Steak
    Rib Eye Roast
    Rib Steak
    Rib Roast
3. Sirloin Steak
    T-Bone Steak
    Sirloin Steak, boneless
    Sirloin Roast, boneless
    Fillet Steak

  4. Mid loin chops
      Mid loin roast
  5. Chump chops
      Chump roast
  6. Leg roast, bone-in
      Leg steak
      Leg chops
  7. Shank, bone-in
  8. Breast
      Party rack 

1. Neck rosettes

2. Shoulder roast
    Shoulder roast, boneless
    Forequarter roast of chops, bone-in
    Forequarter chops
    Best neck cutlets
3. Rib loin cutlets
    Rib loin (rack) roast
    Rib loin chops
    Rib loin roast

  5. Leg chop
      Leg steak
  6. Hock
  7. Trotter
  8. Hand
  9. Belly

1. Foreloin roast
    Foreloin chop

2. Loin roast, bone in
3. Loin chops
4. Rump chop
    Rump steak
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