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.
With cap removed, these are often very lean, boneless cuts and can be the four main muscles (topside, silverside, knuckle or rump), or separated further into a Denver leg.
The whole boneless full loin section (back muscle) removed in one piece.
The small muscle that lies adjacent to the boneless loin. Also known as the fillet, it is the most tender venison cut.
Boneless short loin
The loin-end of the boneless striploin.
The whole boneless shoulder divided into smaller portions, then rolled and netted.
Removed from a bone-in loin after removal of the short loin and tenderloin. This leaves just the eye of meat and the rib bone, and has sometimes been referred to as 'the lollypop chop'
The whole shoulder, with all bones removed.
Goulash / Diced
Mainly taken from the boneless shoulder, but can be sourced from muscles caps, trimmings, flank steaks, and other cuts.