The beef hindquarter comes from the rear section of the animal and includes premium and versatile cuts such as topside, silverside, rump, and round. These cuts range from lean roasting joints to steaks, offering great flavour and value.
Cooking & Serving Tips
Hindquarter cuts suit a variety of methods—roasting, braising, or pan-frying—depending on the specific cut. Leaner joints benefit from slow roasting or pot-roasting to retain moisture, while rump steaks are excellent grilled or pan-seared and served medium-rare for tenderness.
