SteakHolder Roasting Release
Two roastings from one animal
This release comes from two roastings from the same animal. Until they are cut we cannot know the exact finished weight of every joint, so these cuts are sold by unit and description, with an expected weight range and approximate servings shown for guidance.
The two fore ribs are tracked separately. Choosing a cut from one can change what can still be made from that fore rib, without incorrectly joining the two sides together.
When you add a cut to your basket it is reserved for you for 30 minutes. Please complete checkout within that time.
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Each loin is divided into physical bone positions. Every position can be left as one large steak or cut into two smaller steaks.
These are linked alternatives. Reserving a large steak removes its two smaller alternatives; reserving one smaller steak removes the large option for that position but leaves the second smaller steak available.
Each rump is seam-cut into its main muscles. The picanha is kept whole. The tri-tip, prime rump and bistro rump can each be left whole or divided into two smaller cuts.
These are linked alternatives from the same physical muscle. Reserving a whole cut removes both smaller alternatives; reserving one smaller cut removes the whole option but leaves the second half available.
