Macka's Black Angus perfect Steak
The striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. There are two striploins per animal, accounting for 4.4% of the carcase.
Coming from muscles that do less work, cuts from the striploin have less fat and connective tissue making them lean, tender and juicy. The sirloin roast is succulent, tender and flavoursome and can be further cut into steaks. While the T Bone offers two different textures and flavours - a tender fillet muscle on the smaller side and a juicy sirloin on the other.
Chargrilled Tomahawk
A Tomahawk Steak is really just a bone-in Ribeye, taken from the rib section of the steer. The butcher leaves the large rib bone attached, protruding between 10 and 20 inches from the steak.
Rib Eye on the Bone with Salsa Verde
The ribeye is carved from the primal section called the beef rib. It falls between the chuck (shoulder) and the loin, and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the ribeye.