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ROUND

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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
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. 

aussiebeef, kia ora stud, wagyu cuts
Gooseneck round

Top-round

KOS Aussie Beef, wagyu, kia ora stud
aussiebeef, kia ora stud, wagyu cuts

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. 

Top round
D Rump

D Rump

KOS Aussie Beef, wagyu, kia ora stud
aussiebeef, kia ora stud, wagyu cuts

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

Knuckle

KOS Aussie Beef, wagyu, kia ora stud
aussiebeef, kia ora stud, wagyu cuts

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

KOS Aussie Beef, wagyu, kia ora stud

Shank

KOS Aussie Beef, wagyu, kia ora stud
aussiebeef, kia ora stud, wagyu cuts

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.

aussiebeef, kia ora stud, wagyu cuts
KOS Aussie Beef, wagyu, kia ora stud
aussiebeef, kia ora stud, wagyu cuts
Shank
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