Bringing out the best
Select different cuts and cooking methods to discover recipes that bring out the best in Pure South lamb, beef and venison.
The major muscle from the inside of the leg. Very lean, with the only fat being external (the cap).
The major muscle from the outside of the leg. Consists of two major muscles: the eye and the flat.
The third major muscle from the leg after removal of the inside and outside. The outer cap is often removed to expose the inner kernel muscle, which is oval and very lean.
The fourth major muscle from the leg after removal of the inside, outside, and knuckle. The rump is a very versatile and fully-flavoured cut.
The whole boneless short loin section (back muscle) removed in one piece. Also known as the porterhouse.
The small muscle that lies adjacent to the boneless loin. Also known as the fillet, it is the most tender beef cut.
The boneless muscle, or eye of meat, adjacent to the backbone and between the shoulder and the striploin. The rib-eye is equivalent to the boneless eye of the rack in venison or lamb.
The cuberoll (ribeye) including associated rib bones. Equivalent to the rack in venison or lamb, but without Frenched bones.
Taken from the shoulder, with the shoulder clod, brisket and shank removed.
Otherwise known as 'shoulder clod,' it's the main muscle group from outside the blade bone.
The muscle around the breast of the shoulder, with the fat layer removed along the natural seam.