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Global meat exports to Asia, the Pacific, Europe, the Middle East and North
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WHOLESALE BEEF CUTS


SUPPLYING AND EXPORTING QUALITY BEEF MEAT FROM AUSTRALIA & NEW ZEALAND

We exceed expectations – always
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OUR BEEF CUTS

MEAT SUPPLIES FOR WHOLESALE, RETAIL & FOODSERVICE

Our beef cuts are derived from quality Australian and New Zealand meat.
Australian beef is renowned around the world for its outstanding quality, clean
and green production, superior traceability and quality assurance systems. 

With more than 70 potential cuts to utilise, the beef carcase is the most
versatile and complex of the proteins. With a range of textures, tenderness,
flavour profiles and eating quality characteristics, Australian beef is the
superior choice.

For further information about our high-quality Australian and New Zealand meat
available for domestic supply or global export, see our diagram of beef cuts
below.

Contact us at RTC Foods for all your wholesale, retail and foodservice meat
orders.

CUBE ROLL

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.

Cooking Method
Oven roast, pan fry, grill



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BLADE

Derived from the shoulder region of the animal, blade accounts for around 5.5%
of the carcase. Flavoursome and versatile, it contains several muscles with
layers of fat and connective tissue and performs well as a slow braise or roast.

The oyster blade is a muscle just below the shoulder blade bisected by a long
line of connective tissue. It can be roasted whole, cut into steaks, thinly
sliced or diced – or further prepared into flat iron steaks by removing the
silver skin. Flat iron steaks are lean, juicy, tender and full of flavour.

COOKING METHOD
Slow braise, roast, sous vide, grill



CHUCK

The extremely versatile chuck is derived from the neck area of the animal
accounting for around 5.7% of the carcase.

Made up of multiple muscles, it is a well used area so contains a great deal of
connective tissue. Popular for its balance of meat and fat, the chuck offers
ribs, roasts and steaks and suits a range of cooking methods.

COOKING METHOD

Slow braise, slow cook, sous vide – some sub primaled muscles suit roasting and
grilling



CHEEK

Cheek is the hard-working, lean facial cheek muscle, housing an abundance of
connective tissue, known as collagen.

This cut responds well to moist, slow extended cooking methods. As the collagen
breaks down, it produces a tender and flavoursome result. Cheek performs well
diced but also holds its shape well when cooked whole.

COOKING METHOD

Slow braise, slow cook, sous vide



SHIN SHANK

Shin Shank is prepared from the lower part of either the front or rear leg.
Because it comes from a well-exercised muscle, it has little fat and abundant
connective tissue.

Bone-in is often cut across the bone into osso-buco whilst boneless shin shank
is prepared from either the shin shank area or the heel muscle in the
silverside. Shin Shank suits moist low, slow cooking to allow the connective
tissue to tenderise while enriching with flavour. The resulting meat is tender
and rich in flavour.

COOKING METHOD
Slow braise



CUBE ROLL

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.

COOKING METHOD
Oven roast, pan fry, grill



BRISKET

There are two briskets per animal accounting for around 7.2% of the carcase.

Derived from the underside chest area between the front legs, brisket is a well
exercised muscle with ample connective tissue. It is prepared by a straight cut
which commences at the junction of the 1st rib and the 1st sternal segment
through to the 13th rib and can be ordered bone in or out.

COOKING METHOD
Braise, slow cook, corn, smoke



STRIPLOIN

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.

COOKING METHOD
Oven roast, pan fry, grill



TENDERLOIN

The tenderloin is prepared form the hindquarter and removed in one piece,
accounting for 1.6% of the carcase.

Fillet is one of the most tender cuts of beef; sitting along the spine, it’s the
least weight-bearing muscle yielding little to no fat or connective tissue.
Recognised for its leanness, delicate flavour and tenderness, it can be roasted
whole or portioned for steaks. The butt fillet comes from the larger end of the
tenderloin, it is a tender curt of beef which can also be roasted whole or
portioned into steaks.

COOKING METHOD
Grill, roast, raw



THICK SKIRT

Also known as thick skirt, there is only one thick skirt per animal – it ‘hangs’
from the last rib, attached to the diaphragm.

Thick Skirt has a long membrane that runs through the centre which must be
removed, resulting in long narrow strips of meat. With a coarse grain and robust
flavour, thick skirt takes on marinades and rubs well but also stands alone.
With more ‘chew’ than other steaks on the carcase, it should be served sliced
across the grain.

 

COOKING METHOD
Grill, pan fry



SHORT RIBS

Short ribs are taken from the forequarter after the brisket is removed. They’re
made up of the rib bone and layers of rib meat and fat.

They can also be cut across-ways to create asado-style ribs. Simmering before
cooking breaks down the connective tissue, ensuring a tender, moist result. Rich
and full-flavoured, short ribs take on flavour well.

COOKING METHOD
Braise, roast, slow cook, grill (asado style), smoke



INSIDE SKIRT

Located on the inside of the abdomen wall just below the ribs, inside skirt
steak is either of two long, flat, well-marbled muscles: the diaphragm and the
abdominal.

Inside Skirt steaks are versatile and full of flavour with more chew than other
steaks. With a coarse grain, they easily take on marinade which can help with
tenderisation. When cooked on high heat, the characteristic marbling imparts an
outstanding flavour. Slice it thick against the grain before serving to ensure
maximum tenderness.

 

COOKING METHOD
Grill, pan fry



FLANK

Also known as bavette, this long flat steak is taken from a single muscle
beneath the loin in the abdominal area.

Each carcase has only two, and because they’re practically free of fat and
connective tissue, they require little trimming. Full of flavour, flank steaks
are extremely versatile and easy to prepare. The distinctive coarse grain that
runs along the length is porous, so they generously soak up rubs and marinades.
Carve flank steak thinly across the grain before serving.

COOKING METHOD
Grill, pan fry



KNUCKLE

The knuckle, sometimes called the round, sits above the knee joint at the front
of the hind leg.

It is prepared from the thick flank by removing the cap muscle and associated
fat. Made up of three major muscles, the knuckle accounts for 3.3% of the
carcase. Cuts from the knuckle are lean and are best suited to low and slow
cooking or thinly sliced for stir fry. Eye of knuckle is the lean, centre
weight-bearing muscle with little connective tissue and can be used for roasting
or preparing further into medallions.

COOKING METHOD
Slow braise, slow cook, sous vide



RUMP

The rump is a boneless five-muscled primal that sits between the sirloin and
topside. There are two rumps per animal accounting for 3.8% of the carcase.

Extremely versatile rump can be sliced whole into rump steaks or subprimaled to
reveal a range of cuts with varying textures and tenderness. Rost Bif is
succulent with marked flavour and comes to full potential when roasted whole;
Rump Centre is taken from the heart of the rump which rich flavour, it is lean
and tender with satisfying chew; the Eye Side is a short, lean, log shaped
muscle that has the tenderness of fillet and the flavour of rump – roast it
whole or slice into medallions for an economic steak; Rump Cap rests on top of
the rump and is tender with a layer of fat that flavours and moistens the meat
as it cooks – makes a tender roast or juicy, petite steaks when sliced against
the grain; tri tip is the small boneless cut that gets its name from its
triangular shape – tender and full of flavour it can be cooked whole or sliced
across the grain into steaks.

COOKING METHOD
Roast, Grill, Pan Fry, Stir Fry, Smoke, Raw



TOPSIDE

Topside is derived from the inner thigh muscle, taken from the hind leg by
following the natural seam between the knuckle and the silverside and accounts
for 6.2% of the carcase.

A well-used muscle, it’s extremely lean with a lot of connective tissue and
performs well when slow braised. Alternatively, it can be sliced into lean and
versatile steaks which benefit from tenderising and are ideal for schnitzels or
steak sandwiches. Because of its leanness, topside is also a popular cut for raw
preparations.

COOKING METHOD
Slow braise, Raw



SILVERSIDE

Silverside comes from the outside of the rear leg and sits between the knuckle
and the topside.

Made up of five distinct muscles, it’s named after the silver wall of connective
tissue that sits on the side of the cut, which is removed before cooking. As a
well-exercised group of muscles, knuckle cuts need gentle, moist cooking. The
resulting texture melts off the fork.

COOKING METHOD
Slow braise, sous vide, corn



OX TAIL

The ox tail cut starts at the base of the spine. The fat is trimmed and the last
two to three tail bones removed, before being cut into short joints. Slow
cooking this distinctive cut brings out a robust, full-bodied flavour while
creating meltingly tender meat.

COOKING METHOD
Slow braise



SHIN SHANK

Shin Shank is prepared from the lower part of either the front or rear leg.
Because it comes from a well-exercised muscle, it has little fat and abundant
connective tissue.

Bone-in is often cut across the bone into osso-buco whilst boneless shin shank
is prepared from either the shin shank area or the heel muscle in the
silverside. Shin Shank suits moist low, slow cooking to allow the connective
tissue to tenderise while enriching with flavour. The resulting meat is tender
and rich in flavour.

COOKING METHOD
Slow braise



HAVE A PRODUCT RELATED ENQUIRY?

+61 2 4724 1000


Since establishing in 1987, RTC has developed to be one of Australia’s leading
wholesale meats and produce supply companies. Our diverse business operations
include global meat exports, domestic meat supply and the sourcing, developing
and supply of food and grocery products on behalf of key supermarket groups,
food service, food manufacturers, retail, restaurant and regional distributors.



RTC Foods Penrith, Head Office

24-27 Lambridge Place,
Penrith Plaza
NSW 2750
Australia

Phone
+61 2 4724 1000
RTC Foods Tamworth

2 / 11-15 Dowe St
Tamworth,
NSW 2340

RTC Foods Gold Coast

Suite 300
237 Scottsdale Drive
Robina QLD 4226
Australia

Phone

1800 270 643

RTC Foods New Zealand

Unit 3 Building C
63 Apollo Drive, Albany,
Auckland 0632
New Zealand

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