EXPLANATION OF DIFFERENT GRADES:

 

Beef (Bovines) and lamb/sheep (Ovines) are slaughtered and graded according to strict specifications provided by the Red Meat Abattoir Association (RMAA).

 

Beef is graded according to the age of the Bovine (as determined by how many teeth they have). A grade is the youngest, followed by AB, B, and C grade. They are also graded according to their bodyfat, where 0 is the leanest, and 6 is the fattest a Bovine can get.

Ovines are also graded according to age by oral inspection. A grades are regarded as lambs, whereas AB. B and C grades are classified as mutton. They are also classed according to their bodyfat, ranging from 0 to 6.

 

A2 or A3 is widely regarded as the optimal class for Bovines or Ovines.

 

EXPLANATION OF DIFFERENT CUTS:

 

After our beef has been slaughtered and cooled, the carcass is stored in a temperature-controlled cooler. Our butchers then hand-select a carcass based on the desired level of aging. It is then quartered into hindquarters and front quarters.

A hind quarter can yield Shin, Silverside, Topside, and Thick Flank from the buttocks. The remaining Rump & Loin can produce a Fillet, Sirloin, Rump, and Prime Rib. 

A T-bone Rack contains both the Sirloin and Fillet, while a Club Steak Rack contains the Sirloin.

A front quarter contains the Neck, Chuck, Brisket, Short Rib, Shin, and Ribeye.

After deboning these quarters the butcher is left with bones and trimmings (or crops). The trimmings are used for the production of mince and all types of wors containing beef.