Beef Short Ribs are a versatile cut, well suited to slow cooks, as well as marinating and popping under the grill or on the barbecue. Left on the bone for maximum flavour, these ribs promise melting quality, showcasing the rich quality of the rib meat of our grass fed beef, sourced exclusively from heritage breed herds, reared in the great outdoors.
The Lamb shoulder is renowned for its sweet delicate flavour and is delicious when slow roasted allowing the pieces of juicy meat to naturally separate. It is deboned and rolled into a cylindrical shape allowing easier preperation when oven roasting and carving.
Rib Eye Boneless Steaks, known as Scotch Fillet which resides on either side of the backbone towards the front of the animal. Scotch Fillet Steaks offers intense flavour with high levels of succulence and marbling.
Typically dense and rich to taste, Rump Steaks are an exquisite treat and a more than deserving alternative to more popular steaks cuts, whatever the occasion. Ours are sourced from beef herds grown to maturity on lush pastures before being dry aged by our Master Butcher to guarantee immaculate eating quality packed with flavour. Perfect as an introduction to our steaks.
The T-Bone is the tenderness of the eye filet and the full flavour of the Sirloin (New York Strip), with a bone for bone lovers! That trademark bone in the middle Makes the meat to cook evenly and imparts a sweeter flavour. T-Bone is ideal for grilling or pan-roasting.