Products

With the best international reputation, Australia has the highest standard in food safety and quality in the world. With this in mind we apply this commitment to our operations. With many accreditations including Halal, Aus-Meat and many more, Central Agri Group meets the requirements of many international customers. Central Agri Group has access to the best grass-fed and grain-fed livestock to supply the global market with the highest-grade beef all year around.

Brisket

1643

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Bone-in Beef

  • 1010 Hindquarter

    Hindquarter is prepared from a Carcase Side by the separation of the Hindquarter and Forequarter by a cut along the specified rib, at right angles to the vertebral column through to the ventral portion of the flank.

  • 1050 Butt

    Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node passing just cranial of the hip joint to the ischiatic lymph node.

  • 1552 Short Loin

    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 and running parallel to the body of the vertebrae to the specified rib.

  • 1601 Ribs Prepared

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

  • 1631 Chuck Short Ribs

    Chuck Short Ribs 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.

  • 1643 Brisket

    Brisket is prepared from a 13 rib Forequarter 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.

  • 1682 Shin / Shank Forequarter

    Shin-Shank is prepared from either Forequarter / Hindquarter legs. The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and distal end to the humerus to include the radius / ulna and associated muscles. The Hindquarter leg is removed by a cut through the stifle joint removing the tibia / tarsal bones including the surrounding flexor / extensor muscle groups.

  • 1683 Shin / Shank Hindquarter

    Shin-Shank is prepared from either Forequarter / Hindquarter legs. The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and distal end to the humerus to include the radius / ulna and associated muscles. The Hindquarter leg is removed by a cut through the stifle joint removing the tibia / tarsal bones including the surrounding flexor / extensor muscle groups.

  • 1694 Short Ribs

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

  • 1695 Spare Ribs

    Spare Ribs are prepared from a Forequarter and consist of rib bones and intercostal muscles. Spare Ribs can be derived from any portion of the rib cage.

Boneless Beef

  • 2000 Topside

    Topside is situated caudal and medial to the femur bone and attached to the os coxae, 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.

  • 2001 Topside Cap Off

    Topside Cap Off is prepared from the Topside by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed.

  • 2020 Silverside

    Silverside is situated lateral / caudal to the femur bone and attached to the os coxae 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 archilles tendon and heel muscle. The attached cartilage / gristle from the aitch bone is removed.

  • 2030 Outside

    Outside is prepared from the Silverside by the removal of the heel muscle. The popliteal lymph node, surrounding fat and connective tissue are removed.

  • 2040 Eye Round

    Outside is prepared from the Silverside by the removal of the heel muscle. The popliteal lymph node, surrounding fat and connective tissue are removed.

  • 2050 Outside Flat

    Outside Flat is prepared from an Outside by the removal of the Outside Flat along the natural seam between the Eye Round and the Outside Flat.

  • 2070 Knuckle

    Knuckle is prepared from a Thick Flank by removing the cap muscle and associated fat and subiliac lymph node.

  • 2081 Sirloin Butt

    Sirloin Butt is prepared from a Hindquarter by a cut commencing at the subiliac lymph node to a point cranial to the acetabulum to the ischiatic lymph node and the ventral portion of the Flank.

    The Loin is separated from the Hindquarter by a cut at the lumbosacral junction in a straight line cranial to the tuber coxae to the ventral portio of the Flank. The ventral portion of the tail is removed by a cut medial to and removing the subiliac lymph node.

  • 2090 Rump

    Rump is prepared from a Sirloin Butt by the removal of the abdominal muscles from the tail leaving the M. tensor faciae latae in situ.

  • 2100 D-Rump

    D-Rump is prepared from a Rump by the removal of the tail 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.

  • 2140 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 at both cranial and caudal ends.

  • 2150 Tenderloin

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

  • 2180 Thick Skirt

    Thick Skirt is the lumbar portion of the diaphragm. All connective tissue, membrane and fat are removed.

  • 2190 Thin Skirt

    Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed.

  • 2200 Thin 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 on the ventral edge is removed.

  • 2205 Inside Skirt

    Inside Skirt 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.

  • 2206 Flap Meat

    Flap Meat is prepared from the Internal Flank Plate. The thin tapered ends of the muscle are trimmed.

  • 2210 Flank Steak

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

  • 2233 Spencer Roll

    The boneless Spencer Roll is prepared from a Ribset. The Rib Ends are removed at a specified distance from the eye muscle. Intercostal muscles are removed.

  • 2244 Cube Roll

    Cube Roll is prepared from a Forequarter and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs.

  • 2250 Chuck and Blade

    Chuck and Blade is prepared from a Forequarter by the removal of the caudal portion of ribs and following the specified rib. The Brisket is removed along the cropping line. The Shin is removed along with all bones cartilage, tendons, ligamentum nuchae and lymph nodes.

  • 2260 Chuck

    Chuck is prepared from a Forequarter by the removal of the Rib Set 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.

  • 2275 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 approximately 75mm 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.

  • 2300 Blade

    Blade is prepared from a Forequarter by following the natural seam between the ribs and the scapular and overlying muscle and the underlying muscle. 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.

  • 2303 Oyster Blade

    Oyster Blade is prepared from a Blade by the removal of the Bolar Blade along the natural seam from the M. infraspinatus.

  • 2310 Chuck Tender

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

  • 2332 Brisket Point End

    Brisket Point End is prepared from Brisket by the removal of the Naval End and following the caudal edge of the specified rib.

  • 2342 Brisket Navel End

    Brisket Naval End is prepared from a Brisket by the removal of the Point End and following the caudal edge of the specific rib.

  • 2353 Brisket Point End - Deckle Off

    Brisket Point End Deckle Off is prepared from a Brisket by the removal of the Naval End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles id completely removed.

  • 2360 Shin/Shank Forequarter/Hindquarter

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

  • 2365 Shin - Special Trim

    Shin – Special Trim is derived from Shin / Shank and is prepared into individual muscles or specified muscle groups.
    The maximum tendon length on all muscles is 15mm which may be measured from either end of the muscle. Muscle grouping is identified in the following manner:

    Group A: Hindquarter Extensor Group
    Group B: Heel muscle.Group C: Conical Muscle.
    Group D: Hindquarter Flexor Group.
    Group E: Forequarter Extensor Group.
    Group F: Forequarter Flexor Group.

  • 2430 Intercostals

    Intercostal muscles are derived from and in between the ribs of the Hindquarter and Forequarter. Specific primals can also be used to prepare Intercostals. Where a complete of the intercostal muscle is packed, the specification must describe the method of identifying that portion as being incomplete i.e. portion, pieces, small etc.

Our Burgers

We make our burgers from the finest ingredients that give our patties a rich flavour, with no antibiotics or hormones.

Every burger is made fresh at our facility, our mince is cut coarse for an open texture and proper distribution of fat and meat within each patty, resulting in a high level of juiciness in each bite.

 Our in-house burger machine at our facility uses innovative technology to form consistent patties. 

Rum Jungle Beef Burgers

Rum Jungle Beef

Our burgers are produced using the finest Australian beef from 100% free-range cattle which are based and reared and raised on stunning landscapes of the Northern territory in natural grasslands environment. This approach allows us to produce healthy, tasty, free-range beef burgers filled with flavour.

  • Our range of burger is available to the foodservice industry and directly to the public in our butchery shop.
  • Our Premium Food Service Burger Range is available in 125G patties or 150G.
  • We supply Angus Burger ranger as well as Wagyu Burgers.
  • Please contact us for your specific needs and requirements.
Rum Jungle Beef Pattie Production
Rum Jungle Beef Pattie Packaging
Rum Jungle Beef Patties
Rum Jungle Beef