BEEF CUTS / Portion Controlled

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  • Country Origin: New Zealand
IMAGE 1- Portioned Rostbiff (Rumpheart) Steaks Prepared from 1530 Rostbiff (Rumpheart). Each slice is halved. The weight or thickness of each steak to be specified. / IMAGE 2- Portioned Striploin Steaks Prepared from 1640 Striploin chain muscle silverskin off. The weight or thickness of each steak to be specified. / IMAGE 3- Portioned Tenderloin Steaks Prepared from a butt-off, side muscle-off tenderloin. The weight or thickness of each steak to be specified. / IMAGE 4- Portioned Cube Roll/Ribeye roll Steaks Prepared from 2240 7 Rib Cube roll, lip off. The weight or thickness or each steak to be specified. / IMAGE 5- Portioned Short Ribs (L.A Ribs) Prepared from 2251 Short ribs sliced at right angles to the rib bones. The external surface fat and tissue down to the serratus ventralis is excluded. The weight or the number of ribs in each cut to be specified.