CONFIDENCE IN YOUR CUT

CUBE ROLL & RIB PRIMAL

The cube roll, or rib-eye roll, is prepared from the forequarter; running along the back of the animal from the 4th to the 13th rib between the chuck and the striploin.

Accounting for 2.8% of the carcase, it consists of muscles that are not heavily exerted, it is very tender and succulent and makes for flavoursome roasts and steaks. Rib Cutlets (Rib Eye) are prepared by slicing a standing rib roast into steaks - when the bone is removed, the steak becomes a scotch fillet.