Beef Primal Descriptions

Tenderloin       Also known as Eye Fillet.

The tenderloin is the most tender muscle on the animal. The reason for this is it runs along the inside of the back of the cow and is a non weight bearing muscle, meaning it does no work. Therefore it is relaxed and when cooked delivers a tender steak. It has verry little fat and if over cooked can tend to be a bit dry.


Striploin           Also known as Porterhouse and Sirloin.

This cut is a Juicy Tender primal and has a cap of fat on one side. It runs along the back of the cow on the outside of the bone structure which is why it has the layer of fat on one side. It runs between the topside and the Scotch it is also a non load bearing muscle so it eats well and is one of the premium steaks.

Cube Roll         Also known as Scotch Fillet                              

The scotch or cube roll resembles a log of meat and comes from the upper back near the neck of the cow. It is made up of three muscles that run parallel and are joined by a soft fat that runs through the core of the cube. The fat is a “Good Fat” that cooks soft and gives the meat extra flavor and juice. The fat is a natural feature of the scotch. Some customers who do not understand scotch complain about the fat however it is a part of the product that can not be avoided and gives Scotch a unique juicy flavour.  



Rump comes from the rear shoulder of the cow and is a working muscle. It consists of 3 muscles joined by a connective membrane that can cook up into gristle in parts.  The three muscles have different properties which fold around each other at the back of the rump giving a different texture from the front to the back of the primal.  Without being tough, the Rump is more toothsome than the other primals and delivers a full flavoured steak suitable for those who do not mind actually chewing their meat.