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Premium Australian Beef for Over 70 Years

At Kilcoy Global Foods, we pride ourselves on delivering beef solutions that are consistent, reliable and exceptional – every time.

Quality and Consistency You Can Count On

We source only the highest quality beef from reputable producers. With an annual processing capacity of almost 1.5 million head a year, we use cutting-edge technology to produce:
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Grass-fed, Grain-fed & HGP-free options
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Chilled & Frozen
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Primal Cuts
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Quartered Beef
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Premium Angus, Wagyu & Crossbreed varieties
Our Australian grass-fed, grain-fed and hormone-free beef solutions are renowned for their quality and superior eating experience. 

That’s why they’re in high demand from foodservice providers, retailers, wholesalers, and institutional clients internationally and domestically.
grassfed

Our Primal Cuts

Ribs

Rib Set is prepared from a Forequarter (item 1063) with the Brisket and Shin removed by a cut between the specified ribs following the contour of the rib to the Brisket removal line. The Rib Set is prepared by the removal of all bones, ligamentum nuchae, scapular and scapula cartilage.

Code 2223

Chuck

Chuck is prepared from a Forequarter by the removal  of the Rib Set (item 2223) at the specified rib number. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is removed along with all bones, cartilage, tendons, ligamentum nuchae and lymph nodes.

Code 2260

Blade

Blade is prepared from a Forequarter by following the natural seam between the ribs and the scapular (M. latissimus dorsi) and overlying muscle (M. trapezius) and the underlying muscle (M. serratus ventralis). The Blade lies caudal to the humerus and below the spine of the scapula and comprises of a large portion of the triceps group of muscles.

Brisket

Brisket is prepared from a 13 rib Forequarter (item 1063) by a straight cut which commences at the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib.  All bones and cartilage are removed. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed.

Code 2323

Loin

The beef loin is a premium section of beef located along the backbone, extending from the lower rib to the hip area. The loin can be divided into two main parts: the short loin and the sirloin. The short loin yields high-quality cuts such as T-bone, porterhouse, and strip steaks, known for their fine texture and rich marbling. The sirloin, while slightly less tender than the short loin, still offers juicy and flavourful steaks like the top sirloin and the tenderloin.

Rump

Rump is prepared from a Sirloin Butt (item 2081) by the removal of the abdominal muscles and associated fat over the ‘rump tail’ (M. tensor fasciae latae).

Code 2090

Round

Butt and Rump is prepared from a Hindquarter with the removal of the Tenderloin in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The Loin is removed by a cut at the junction of the lumbar and sacral vertebrae at a point cranial to the tuber coxae to the ventral portion of the Flank.

Code 1502

Shank

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the Shin/Shank pack can include the Heel Muscle  (M. gastrocnemius).

Flank

Thin Flank is prepared from a Hindquarter by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominis and following the contour of the hip, and continuing to the specified rib and following the contour of the rib to the ventral edge. The connective tissue (linea alba) on the ventral edge is removed.
Short Rib
Short Rib
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Short Rib

Short Ribs are prepared from a Forequarter after the removal of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat (M. longissimus dorsi) and parallel to the vertebral column. The M. cutaneus trunci is removed.

1688

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Rib Eye
Rib Eye
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Rib Eye

Rib Eye is prepared from a Forequarter (item 1063) and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th rib inclusive). Lip (M. iliocostalis) retained.

2244

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Cube Roll Lip On
OP Rib
OP Rib
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OP Rib

Ribs Prepared is prepared from a Forequarter after the removal of the Brisket (item 1643) and Chuck Square Cut. Short Ribs portion is removed at a distance of 75mm from the M. longissimus dorsi at the loin (caudal) end, parallel with the vertebral column to the specified rib. The body of the vertebrae (chine) is removed exposing the lean meat but leaving the spinous processes (feather bones) attached.

1600

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Tomahawk
Tomahawk
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Tomahawk

Ribs Prepared is prepared from a Forequarter after the removal of the Brisket (item 1643) and Chuck Square Cut. Short Ribs portion is removed at a distance of 75mm from the M. longissimus dorsi at the loin (caudal) end, parallel with the vertebral column to the specified rib. The body of the vertebrae (chine) is removed exposing the lean meat but leaving the spinous processes (feather bones) attached.

1600

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Rib Cap
Rib Cap
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Rib Cap

Rib Cap is prepared from the Rib Cover (M. trapezius) and a portion of the (M. latissimus dorsi) removed along the natural seam and is the lateral surface covering of the Cube Roll. Where specified all visual fat, membrane and associated tissue are removed from the meat surface.

2470

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Rib Cap
Rib Lifter
Rib Lifter
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Rib Lifter

Rib Lifter Meat is prepared from Rib Meat and consists of portions of muscles located at the tail end (proximal) of the Blade and the Rib Cap. All visible fat is practically removed from the surface of the meat and the Silverskin may also be removed. The major muscle content will be specified and may comprise: muscles immediately below M. subscapularis and M. rhomboideus and above M. latissimus dorsi, M. trapezius and M. infraspinatus.

2208

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Rib Blade
Short Rib Meat
Short Rib Meat
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Short Rib Meat

Short Rib Meat is the thickest portion of the M. serratus ventralis covering the 5th to the 8th ribs and following the dorsal cutting line of the Brisket. Short Rib Meat can be prepared from any portion of the serratus muscle and cut to any specific size as agreed between buyer and seller. All visual fat is removed.

2465

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Short Rib Meat
Ribeye Lip Off
Ribeye Lip Off
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Ribeye Lip Off

Alternative description: RIB EYE ROLL Ribeye Lip Off is prepared from a Forequarter (item 1063) and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th rib inclusive).

2240

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Chuck Eye Roll
Chuck Eye Roll
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Chuck Eye Roll

Chuck Eye Roll is prepared from the Chuck Roll (item 2275) by removing a portion of the M. serratus ventralis at approximately 75mm from the ventral edge and cut parallel to the vertebral column.

2268

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Chuck Short Rib
Chuck Short Rib
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Chuck Short Rib

Chuck Short Rib is derived from a Chuck and comprises of the ribs, intercostal muscles and the major portion of the M. serratus ventralis. The portion of the Short Ribs is determined by the required number of ribs as agreed between buyer and seller.

1631

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Chuck Short Rib
Chuck Tender
Chuck Tender
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Chuck Tender

Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial edge of the scapular spine and is removed from the Forequarter following the natural seam.

2310

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Chuck Rib Meat
Chuck Rib Meat
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Chuck Rib Meat

Chuck Rib Meat is prepared from a Chuck (item 2260) and is the portion of the M.serratus ventralis muscle remaining over the ribs after removal of the Chuck Roll and is a wedge shape.

2640

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Chuck Rib Meat
Chuck roll
Chuck roll
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Chuck roll

Chuck Roll is prepared from a Chuck (item 2260) by the removal of the neck between the 5th and 6th cervical vertebra parallel to the caudal cutting line. The ventral cutting line is a specified distance from the eye muscle (M. longissimus dorsi) and parallel to the vertebral column to the 1st rib. The M. trapezius and the M. rhomboideus are removed and the undercut (M. subscapularis) remains firmly attached.

2275

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Chuck roll
Clod Heart
Clod Heart
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Clod Heart

Clod Heart is prepared from the Blade (item 2300) by the removal of the M. infraspinatus and M. trapezius lying caudal to the humerus, the Clod Heart includes a large portion of the triceps group of muscles.

2302

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Bolar Blade
Top Blade
Top Blade
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Top Blade

Top Blade is prepared from a Blade (item 2300) by the removal of the Bolar Blade (triceps group) along the natural seam from the M. infraspinatus.

2303

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Clod
Clod
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Clod

Clod is prepared from a Forequarter by following the natural seam between the ribs and the scapular (M. latissimus dorsi) and overlying muscle (M. trapezius) and the underlying muscle (M. serratus ventralis). The Clod lies caudal to the humerus and below the spine of the scapula and comprises of a large portion of the triceps group of muscles.

2300

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Point End Brisket Deckle Off
Point End Brisket Deckle Off
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Point End Brisket Deckle Off

Brisket Point End deckle off is prepared from a Brisket (item 2323) by the removal of the Navel End and following the caudal edge of the specified rib.

2350

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Point End Brisket Deckle Off
Navel End Brisket
Navel End Brisket
More info
Tenderloin Strap Off
Tenderloin Strap Off
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Tenderloin Strap Off

Tenderloin Side Strap Off - Tenderloin (item 2150) is further trimmed by the removal of the side strap (M. psoas minor).

2160

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Tenderloin Strap Off
Striploin
Striploin
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Striploin

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.

2140

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Tenderloin
Tenderloin
More info

Tenderloin

Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle (M. psoas minor) remains attached.

2150

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Shortloin
Shortloin
More info

Shortloin

Short Loin is prepared from a Hindquarter by a straight cut at the junction of the lumbar and sacral vertebrae to a point cranial to the tuber coxae to the ventral portion of the Flank. The Thin Flank is removed at a point cranial to the tuber coxae and approximately 50mm to 75mm from eye muscle (M. longissimus dorsi) and running parallel to the body of the vertebrae to the specified rib.

1552

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Shortloin
Center Cut Sirloin
Center Cut Sirloin
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Center Cut Sirloin

Center Cut Sirloin is prepared from a Rump (item 2090) by the removal of M. tensor fasciae latae, M. gluteobiceps and the M. sacrocaudalis along the natural seam. The periosteum and associated fats are removed.

2110

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Rostbiff
Top Butt Cap/Culotte
Top Butt Cap/Culotte
More info

Top Butt Cap/Culotte

Top Butt Cap/Culotte is prepared from a Rump (item 2090) by removal of the cap muscle (M. gluteobiceps) along the natural seam.

2091

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Rump Cap
Top Butt
Top Butt
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Top Butt

Top Butt is prepared from a Rump (item 2090) by the removalof the tail (Flank) by a cut following the natural seam between the M. tensor fasciae latae and the M. gluteus medius removing all of the tail from the lateral surface.

2100

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

D-Rump
Tri-tip
Tri-tip
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Tri-tip

Bottom Sirloin Triangle (Tri-Tip) is the portion of the triangle shape muscle (M. tensor fasciae latae) separated from the Rump (item 2090) along the natural seam between the M. tensor fasciae latae and the M. gluteus medius muscles.

2131

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Tri-tip
Eye Round
Eye Round
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Eye Round

The Eye Round is prepared from the Outside (item 2030) by following the natural seam between the Outside Flat (M. gluteobiceps) and the Eye Round (M. semitendinosus) separating the two muscles.

2040

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Eye Round
Outside Flat
Outside Flat
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Outside Flat

Outside Flat is prepared from an Outside (item 2030) by the removal of the Outside Flat along the natural seam between the Eye Round (M. semitendinosus) and the Outside Flat (M. gluteobiceps).

2050

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Top Side Cap Off
Top Side Cap Off
More info

Top Side Cap Off

Alternative description: INSIDE CAP OFF 2011 Topside Cap Off is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed.

2001

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Topside
Topside
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Topside

Alternative description: INSIDE 2010 Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed.

2000

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Knuckle
Knuckle
More info

Knuckle

Knuckle is prepared from a Thick Flank (item 2060) by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node.

2070

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Gooseneck
Gooseneck
More info

Gooseneck

Gooseneck is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of the achilles tendon and heel muscle (M. gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed.

2020

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Silverside
Foreshank
Foreshank
More info

Foreshank

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the Shin/Shank pack can include the Heel Muscle (M. gastrocnemius). • Connective tissue and skin removed.

2360

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Forequarter Shin Shank
Hindshank
Hindshank
More info

Hindshank

Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles. In addition, the Shin/Shank pack can include the Heel Muscle (M. gastrocnemius). • Connective tissue and skin removed.

2360

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Hindquarter Shin Shank
Sirloin Flap
Sirloin Flap
More info

Sirloin Flap

Sirloin Flap is prepared from the Internal Flank Plate (item 2203). The thin tapered ends of the muscle are trimmed.

2206

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Flap Meat
Flank Steak
Flank Steak
More info

Flank Steak

Flank Steak is prepared from a Thin Flank and is the flat lean f leshy portion of the M. rectus abdominis, and is further prepared by stripping the serous membrane and connective tissue from the muscle.

2210

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Flank Steak
Inside Skirt
Inside Skirt
More info

Inside Skirt

Inside Skirt (M. transversus abdominis) is located on the inside of the abdominal wall of the Hindquarter and extends to the Naval End portion of the Brisket. The peritoneum and fat flakes are removed.

2205

What is this?

AUS-MEAT has assigned a distinct four-digit number for every primal cut specification and offal product derived from beef, veal, sheep and goat.

Inside Skirt

Beef Quarters

Forequarter
upscaler-forequarter-2x
Hindquarter
upscaler-hindquarter-2x

The Marble Score

The AUS-MEAT marble score indicates the degree of visible intramuscular fat found within the meat. Appearing as fine, white streaks, marbling is scored from a range of 0-9+. The higher the score, the more marbling there is which delivers a richer, creamier, denser, and tender texture.
Our Producer Partners

We Partner with Australian Farmers, Feedlots, and Breeders

Our producer partners are some of the finest breeders, farmers and feedlots located in Australia’s most renowned livestock producing regions. We source livestock from the tip of Queensland in the north to Tasmania in the south.

Our network of Australian farmer, feedlot and breeder partners is united by a shared respect to the environment and their animals, as well as a commitment to produce the best grain-fed and grass-fed livestock. Our partners prioritise the health and performance of our livestock with expert nutritionists devising balance diets for cattle to ensure both their nutritional and performance targets are met. World-class breeding programs focus on maximum genetic progress and accurate performance recording to ensure our livestock are the best of the best.

Make an inquiry about our Beef Solutions