Click the Sub - Primal Cut label, to learn more about Retail Cuts and Culinary Applications specific to each cut.

Chuck roll

KOS Aussie Beef, wagyu, kia ora stud

The Forequarter portion, divided into the chuck and the neck is known as the Chuck roll. It can be well marbled, making it a tender and tasty cut.

 

Lean cubing - neck

KOS Aussie Beef, wagyu, kia ora stud

Lean cubing is the neck of the animal. It is usually prepared as minced or chopped meat due to its lean and tough composition and texture.

 
 

Shoulder clod

KOS Aussie Beef, wagyu, kia ora stud

The Shoulder clod and chuck tender have a juicy sweet flavour that is unique to Wagyu. 

 

Chuck tender

KOS Aussie Beef, wagyu, kia ora stud

A rare portion of the animal, as only 2kg can be obtained. Similar to the Round, the Chuck tender is well marbled with a sweet flavour.

Brisket

KOS Aussie Beef, wagyu, kia ora stud

The Brisket is a general reference to the chest portion of the animal that is sectioned off into 3 other cuts for a Retail purpose.

 

Shank

KOS Aussie Beef, wagyu, kia ora stud

The shank contains the tough and lean shin portion, lending itself to ground meat and chopped culinary use.

 

Kia Ora Stud

3580 Kings Highway

Bungendore NSW

PIC: NK083563

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