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CHUCK
JACOBS LADDER
LMC (Leg of Mutton Cut)
FLAT BRISKET
DICED BEEF
FORE RIBS, RIB EYE & RIBS
STRIP LOIN, FILLET & SIRLOIN
RUMP
TOPSIDE, THICK FLANK (KNUCKLES)
SILVERSIDE & SALMON CUT
HEELS & HIND SHIN
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TOPSIDE, THICK FLANK (KNUCKLES)
TOPSIDE, THICK FLANK (KNUCKLES)
These cuts are taken from the area shown below
Any discoloured tissue and excess fat are removed from the Topside.
The maximum thickness of fat at anypoint of the Topside is 10mm.
The finished Topside is vacuum packed for distribution.
The excess fat is removed from the Thick Flank cut.
as well as any discoloured tissue.
The final trimmed Thick Flank ready for distribution.
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