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

Gooseneck round

KOS Aussie Beef, wagyu, kia ora stud

The rough texture of the Gooseneck round makes for tough meat. Best and most commonly used for stewing. 

 

Top-round

KOS Aussie Beef, wagyu, kia ora stud

It is a tender lean meat, with fine texture and a strong flavour. It can be tougher toward the section nearest to the Gooseneck round. 

 
 

D Rump

KOS Aussie Beef, wagyu, kia ora stud

A tender and rich flavoured meat, with the top half wonderful for large cuts. The bottom round is relatively tough, and ideal in thin slices.

 

Knuckle

KOS Aussie Beef, wagyu, kia ora stud

A mildly tender meat that is lean and is generally cut into a further 4 portions. The culinary application is similar to Top round.

Shank

KOS Aussie Beef, wagyu, kia ora stud

Shank meat is the highest quality mincemeat available. It has a rich flavour and can be slightly more tender if cooked for a long period of time.

 

Kia Ora Stud

3580 Kings Highway

Bungendore NSW

PIC: NK083563

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