Beef Cut Feature: Cube Roll
Explore the Cube Roll, a prime cut of Australian beef known for its tenderness and succulent flavour. Hailing from the forequarter between the 4th and 13th ribs, the Cube Roll, also known as the rib-eye roll, is ideal for both flavourful roasts and steaks. Discover why this cut, representing just 2.8% of the carcass, is highly favoured among chefs and home cooks alike for its quality and versatility.
Australian Beef
Australian beef is renowned around the world for its outstanding quality, clean and green production, superior traceability and quality assurance systems.
With more than 70 potential cuts to utilise, the beef carcase is the most versatile and complex of the proteins. With a range of textures, tenderness, flavour profiles and eating quality characteristics, Australian beef is the superior choice.
Cube Roll
The cube roll, or rib-eye roll, is prepared from the forequarter; running along the back of the animal from the 4th to the 13th rib between the chuck and the striploin.
Accounting for 2.8% of the carcase, it consists of muscles that are not heavily exerted, it is very tender and succulent and makes for flavoursome roasts and steaks. Rib Cutlets (Rib Eye) are prepared by slicing a standing rib roast into steaks - when the bone is removed, the steak becomes a scotch fillet.
DISH INSPIRATION
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