Margra Cuts
Professional cut specifications for chefs and distributors.
Explore Cuts
Shoulder Rack
Bone-in, cap-on, 4 ribs
Weight: 1 piece (900g–1.2kg approx.)
The shoulder rack delivers a flavour-rich, beautifully structured cut taken from the forequarter. With generous marbling and a natural fat cap, it responds exceptionally well to slow roasting or reverse searing — offering tenderness, visual appeal, and exceptional plating yield.
Cooking Methods
Slow roast, reverse sear, French trim
Square Cut Shoulder
Bone-in
Weight: 1 piece (2.5–3.5kg approx.)
The square cut shoulder is a versatile, full-flavoured primal taken from the forequarter. With a balance of muscle, connective tissue and marbling, it performs exceptionally in slow cooking methods and can be boned, rolled or broken down into secondary cuts.
Cooking Methods
Braising, roasting, low and slow applications
Bone-less Shoulder
Boneless, netted
Weight: 1 piece (1.5–2.2kg approx.)
The boneless shoulder offers richly marbled meat with excellent yield and versatility. Rolled or netted for even cooking, it’s ideal for roasting, slicing, or breaking down into value-added formats like kofta, cubes or grind — delivering depth of flavour with every application.
Cooking Methods
Roast, slice, chargrill, slow cook
Oyster Cut
(Bone-In Shoulder)
Bone-in
Weight: 1 piece (600–800g approx.)
The shoulder oyster cut is a compact, highly marbled muscle taken from beneath the shoulder blade. Its fine texture and rich flavour make it ideal for precise, high-impact applications — delivering tenderness and depth in every slice.
Cooking Methods
Chargrill, pan roast, slow cook and slice
Foreshank
(Lamb Shank - Fore)
Bone-in
Weight: 2 pcs (800g each approx.)
The fore shank offers deeply flavoured, collagen-rich meat perfect for slow braises and sous vide applications. With long muscle fibres and clean intramuscular fat, it delivers richness without gaminess.
Cooking Methods
Braising, osso buco, sous vide
Bone-In Neck
Bone-in
Weight: 1 piece (1.2–1.6kg approx.)
The bone-in neck is a secondary cut prized for its depth of flavour and natural gelatine. With layered muscle and connective tissue, it transforms beautifully through slow cooking — ideal for ragù's, braises, or rich reductions.
Cooking Methods
Braising, stews, slow cook, ragù
Neck Fillet
Boneless, netted
Weight: 1 piece (600–900g approx.)
The neck fillet is a compact, marbled cut taken from the cervical muscle group, offering rich flavour and tenderness. When rolled and netted, it’s ideal for portioning, stuffing or slow roasting — delivering a consistent, high-yield result with exceptional eating quality.
Cooking Methods
Slow roast, sous vide, slice and serve
Foreshank
(Lamb Shank - Fore)
Bone-in
Weight: 2 pcs (800g each approx.)
The fore shank offers deeply flavoured, collagen-rich meat perfect for slow braises and sous vide applications. With long muscle fibres and clean intramuscular fat, it delivers richness without gaminess.
Cooking Methods
Braising, osso buco, sous vide
Bone-In Neck
Bone-in
Weight: 1 piece (1.2–1.6kg approx.)
The bone-in neck is a secondary cut prized for its depth of flavour and natural gelatine. With layered muscle and connective tissue, it transforms beautifully through slow cooking — ideal for ragù's, braises, or rich reductions.
Cooking Methods
Braising, stews, slow cook, ragù
Lamb Saddle
Bone-in, paired loins with tail on
Weight: 1 pair (1.6–2.2kg approx.)
The short loin pair is a premium, centre-of-plate cut taken from the saddle, offering both eye fillet and tenderloin in one. Presented with the tail on for full yield and butcher flexibility, it delivers clean flavour, fine texture, and visual appeal when portioned into roasts or loin chops.
Cooking Methods
Loin chops, roasting, portioned medallions
Lamb Saddle - Zero Inch
Bone-in, paired loins, tail removed
Weight: 1 pair (1.4–2.0kg approx.
The short loin pair (no tail) offers a refined, high-yield version of this premium primal. With the tail removed, chefs are left with two clean loins ideal for precise portioning into loin chops or boneless medallions — delivering uniform texture, minimal trim, and elegant plating results.
Cooking Methods
Loin chops, boneless loins, precision portioning
Eye of Short Loin
(Lamb Loin Eye)
Boneless
Weight: 1 piece (600–900g approx.)
The eye of short loin is a tender, boneless cut with fine micro-marbling and a natural fat cap that enhances flavour and moisture. Ideal for roasting or slicing into medallions, it delivers clean texture, minimal trim, and consistently elegant results.
Cooking Methods
Roasting, portioned medallions, sous vide
Rack
Bone-in, cap fat on, 120mm length, 8 ribs
Weight: 1 piece (900g–1.2kg approx.)
The 120mm rack is a premium cut showcasing Margra’s signature micro-marbling and a generous fat cap for maximum flavour and performance. With a full eye muscle, clean rib bones, and bold visual appeal, it’s ideal for roasting whole, portioning into cutlets, or French-trimmed rack presentations.
Cooking Methods
French-trimmed rack, cutlets, roasting
Rack Cap On - Frenched
Bone-in, cap on, Frenched to 100mm, 8 ribs
Weight: 1 piece (800g–1.1kg approx.)
The 100mm rack is a beautifully trimmed, chef-ready cut that balances presentation and performance. With the cap fat left on and ribs Frenched to 100mm, it delivers flavour, structure and visual impact — ideal for elegant rack serves or portioned cutlets.
Cooking Methods
French-trimmed rack, portioned cutlets, roast
Rack Cap Off - Frenched
Bone-in, cap off, Frenched to 100mm, 8 ribs
Weight: 1 piece (700g–1kg approx.)
The cap-off rack is a lean, precision-trimmed cut with the rib bones Frenched to 100mm for sharp presentation. With the fat cap removed, it delivers a clean finish and consistent portioning — ideal for fine dining, crusted racks or refined cutlet applications.
Cooking Methods
Crusted rack, clean-cut portions, fine dining
Spare Rib
(Denver Ribs)
Bone-in
Weight: 2 ribs per set (500–800g approx.)
The ribs are a richly marbled cut taken from the lower rack and breast section, offering bold flavour and melt-in-the-mouth texture when cooked low and slow. Whether served whole, or slow-roasted and glazed, Margra ribs deliver outstanding depth without heaviness.
Cooking Methods
Slow roast, sous vide, flanken cut, BBQ glaze
Foreshank
(Lamb Shank - Fore)
Bone-in
Weight: 2 pcs (800g each approx.)
The fore shank offers deeply flavoured, collagen-rich meat perfect for slow braises and sous vide applications. With long muscle fibres and clean intramuscular fat, it delivers richness without gaminess.
Cooking Methods
Braising, osso buco, sous vide
Bone-In Neck
Bone-in
Weight: 1 piece (1.2–1.6kg approx.)
The bone-in neck is a secondary cut prized for its depth of flavour and natural gelatine. With layered muscle and connective tissue, it transforms beautifully through slow cooking — ideal for ragù's, braises, or rich reductions.
Cooking Methods
Braising, stews, slow cook, ragù
Leg - Chump On
(Bone-In Leg Whole)
Bone-in, chump on
Weight: 1 piece (2.8–3.8kg approx.)
The chump-on leg is a full hindquarter cut offering exceptional versatility and yield. With the chump muscle retained, it provides additional coverage and shape for whole roasts, or can be broken down into premium portions like silverside, topside, knuckle and shank.
Cooking Methods
Whole roasting, carving, boning into primals
Leg - Chump Off - Aitch Bone Removed
(Bone-In Leg Aitch Bone Removed)
Bone-in, chump off, aitch bone removed
Weight: 1 piece (2.2–3.2kg approx.)
A chef-ready leg cut with both the chump and aitch bone removed, offering a cleaner shape and easier carving. With full muscle structure intact, it’s ideal for roasting whole or portioning into versatile primal like topside, knuckle, and silverside — all while reducing prep time.
Cooking Methods
Whole roasting, carving, portioning
Leg Chump Off/Shank Off - Aitch Bone Removed
Bone-in, chump off, shank off, aitch bone removed
Weight: 1 piece (1.8–2.6kg approx.)
This leg cut is streamlined for maximum efficiency — with the chump, shank, and aitch bone removed, it offers a compact format ideal for roasting, slicing, or further breakdown. With minimal trim required, it delivers consistent shape, yield, and time-saving versatility.
Cooking Methods
Roasting, slicing, portioning into primals
Boneless Leg - Rolled (BRN)
Boneless, netted
Weight: 1 piece (1.8–2.4kg approx.)
The 120mm rack is a premium cut showcasing Margra’s signature micro-marbling and a generous fat cap for maximum flavour and performance. With a full eye muscle, clean rib bones, and bold visual appeal, it’s ideal for roasting whole, portioning into cutlets, or French-trimmed rack presentations.
Cooking Methods
French-trimmed rack, cutlets, roasting
Rump
(Sirloin)
Boneless, fat cap on
Weight: 1 piece (600–900g approx.)
The chump — also known as the rump — is a compact, flavour-rich cut taken from the hindquarter. With fine micro-marbling and a natural fat cap, it’s ideal for slicing, reverse searing or high-heat grilling. Its consistent shape and size make it a versatile favourite for both foodservice and retail applications.
Cooking Methods
Reverse sear, grilling, roasting
Hindshank
(Lamb Shank - Hind)
Bone-in
Weight: 2 pcs (900g–1.2kg approx. per set)
The hindshank is a robust, collagen-rich cut taken from the lower leg, prized for its deep flavour and melt-away texture when slow cooked. With long muscle fibres and high connective tissue, it’s ideal for braises, osso buco and bone-in slow-cooked dishes that deliver maximum richness.
Cooking Methods
Braising, osso buco, sous vide
Spare Rib
(Denver Ribs)
Bone-in
Weight: 2 ribs per set (500–800g approx.)
The ribs are a richly marbled cut taken from the lower rack and breast section, offering bold flavour and melt-in-the-mouth texture when cooked low and slow. Whether served whole, or slow-roasted and glazed, Margra ribs deliver outstanding depth without heaviness.
Cooking Methods
Slow roast, sous vide, flanken cut, BBQ glaze
Foreshank
(Lamb Shank - Fore)
Bone-in
Weight: 2 pcs (800g each approx.)
The fore shank offers deeply flavoured, collagen-rich meat perfect for slow braises and sous vide applications. With long muscle fibres and clean intramuscular fat, it delivers richness without gaminess.
Cooking Methods
Braising, osso buco, sous vide
Bone-In Neck
Bone-in
Weight: 1 piece (1.2–1.6kg approx.)
The bone-in neck is a secondary cut prized for its depth of flavour and natural gelatine. With layered muscle and connective tissue, it transforms beautifully through slow cooking — ideal for ragù's, braises, or rich reductions.
Cooking Methods
Braising, stews, slow cook, ragù
Custom Specifications Available
We work closely with chefs and distributors to provide custom cuts, portion sizes, and packaging that meet your exact requirements.
Oberon, NSW Australia