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Rack

This rack is 8 ribs long as one piece after the removal of the 5 rib chuck at the neck end of loin and the short loin at the rump end of the loin. The brisket attached to the rack is usually removed 75mm from the eye muscle of the rack, leaving rib bones that can be frencaed if required.


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Secondary Cuts

Rack


The rack is simply the scotch fillet with the rib bones attached. Cut from half of the primal rib, the bones are trimmed either into a row of ribs, or curved and tied to resemble a crown. Roasting on the bone amplifies the flavour while rendering the meat tender and succulent.

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Rib cutlet


Rib cutlets are prepared by taking a standing rib roast and slicing it into steaks. With the bone, it’s a rib cutlet, and if you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are taken from an area of the animal that hasn’t done the heavy work resulting in a tender cut.

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Scotch fillet roast


The scotch fillet sits between the striploin and chuck muscles along the back. As a little exercised muscle, it’s a succulent and tender cut of meat. Given its attributes, scotch fillet roasts can also be cut further into steaks.

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Scotch fillet steak


The scotch fillet is found along the back, running from the striploin to the chuck. Prepared from a boneless rib set, scotch fillet steaks are taken from a ‘support’ muscle not used for moving the animal around. Fast, hot cooking methods are perfect to this steak which can be also be thinly sliced for stir-fries.

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