Everything You Need to Know About The Primal Cuts of Beef.
Beef is a significant part of our diets. The cuts you see in our store are primal cuts and sub primal cuts. So, let's get a better understanding of what you are buying and eating.
First things first, "Primal Cut” refers to the first piece of meat to be separated from the carcass of an animal during the butchering process. That is why it is called “Primal Cut”. Aussie Meat has a range of primal cuts for those requiring the largest cuts of meat when large numbers have to be catered for.
After the Primal Cut has been done, the next cuts are called “Sub-Primal Cuts”, or the secondary & tertiary cuts of meat. The majority of the meats you see and buy in our store are sub-primal cuts like steak, minced beef, and more.
Because of beef’s distinctness and diversity, not all beef is alike. Everything in existence on this planet comes in all shapes and sizes, and animals aren’t excluded. Cattle’s bodies are not one-size-fits-all, therefore the primal cuts will differ in size and shape.
At Aussie Meat the primal cut is butchered to a weight varying from 220g up to over a KG depending on the type of steak (Beef or Pork). As an example, here we can see a primal cut of Ribeye:
1. The size and diameter of the primal cut will differ in its length.
2. When the steaks are butchered from the primal cut the size, diameter and thickness will vary to achieve the weight requirement.
3. The end cuts from the primal cut are normally a smaller diameter requiring a thicker cut to achieve the weight requirement.
The quality and taste of the meat is not affected by the cut thickness or the area of the primal cut it is taken from.
Want to know more about Primal Cuts then you can read further on our blog.