The Aborigines, Australia’s indigenous people, mean permanence when they describe something as “Killara”, and that is why we have chosen to name our flagship brand of quality beef after the concept of always being there, because we feel like we have. Since 1839, Elders has led the way in raising livestock Down Under.

The Black Angus and Wagyu cattle raised on our farms in Quirindi, New South Wales, produce meat of outstanding quality. From the robust flavor of the Angus to the melt-in-the-mouth succulence of the Wagyu, our high welfare standards mean our animals lead healthy lives in the fresh air with a diet tailored to their needs.

Our Black Angus is fed for a minimum of 150 days, and our Wagyu for up to 365 days, to allow the unique flavors to develop. Our cattle are carefully selected from throughout Central and Northern New South Wales through Elders preferred network, and then raised and fed right on the Elders Killara feedlot.

At Elders, we control the whole supply chain – our long and rich heritage of working closely with farmers means that we can ensure that each factor that goes into producing quality beef is carefully looked after. Every single point, from the breeding of the cattle, raising them in the paddock, or even producing the grains for their diet, is closely tied into our managed, traceable network.

Skirt

Skirt is a cut of beef from the flank. It is long, flat, and prized for its flavor rather than tenderness. It is also lean and contains a lot of tough fibers, should be cut against the grain otherwise is very chewy.

Intercostal (Rib Finger)

Beef intercostals are the pieces of beef that sit between the ribs, and the rib finger is the same cut of intercostal, but much shorter than it. Finger ribs are fairly tender, but you must take some care when cooking them, as they are a bit easier to burn and overcook than larger ribs.

Deckle

A cut of beef from the Brisket, it is the point of the brisket the fatty end. Heavily used muscle therefore lots of fibres running through it. It falls apart under the fork with barely a nudge

Rib Cap

A beef cut that comes from the crown (cap) of the Rib Eye, surrounding the eye of every rib steak or roast is a highly marbled layer of the most tender, succulent, and flavourful meat you can imagine. It is a flat cut of beef.

Tri Tip

A beef cut from the bottom of the Sirloin, it’s a very tender cut. It is a small triangular muscle.

Oyster Blade

A beef cut from the front leg it is full of flavour. It can be a bit tough as it has lots of fibres running through it. When the gristle is removed from the centre of this cut it makes flat iron steaks.

Point End Brisket

Brisket is a cut of meat from the breast or lower chest of the cattle, with a lot of connective tissue. The first 5 to 7 ribs of the full boneless brisket, with the deckle removed along the natural seam together with the intercostal muscles and red bark.

Flap Meat

It comes from a bottom sirloin cut of beef, the less tender region of the animal that in the belly of the animal,  and is usually a very thin steak. It is a versatile cut of beef, great for fast cooking methods.

Flank Steak

Flank steak is a long and flat cut from the abdominal muscles or of the cattle, a strong, well-exercised part of it. It is a very flavorsome cut but not the most tender.

Chuck Tender

Chuck tender is a cut of beef from the front leg or shoulder of the cattle, shaped like a tenderloin, a very flavoursome cut.

Chuck Rib Meat

Chuck rib meat comes from the shoulder or front leg of the cattle, can be boneless or bone in.

Short Rib Meat

Beef short rib meat is a cut of beef from the ribs of the cattle, a bit further down towards the belly than rib steaks or strip steaks.

Bone in Short Rib

It comes from the ribs of the cattle.

Recipe for Inside Skirt

Ingredients

Method

1. Mix all marinade ingredients in a large bowl. Smash the ingredients around to mix them together. Add the steak and marinate for 3 to 12 hours

2. 15 minutes before grilling, remove the steak from the refrigerator and let it sit at room temperature. Preheat your grill to a hot heat.

3. Grill 5 to 8 minutes per side (depending on how well-done you like your steak).

4. Remove from the grill and let rest on a cutting board for at least 5 minutes before slicing. Slice against the grain.