Rib Eye Steak on the bone are cut from the Standing Rib Roast with its bone remaining. The bone is retained to preserve moisture and flavour. These steaks are ideal for BBQ, Grilling and Roasting for thicker pieces.
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.
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 brisket is derived from between the shoulders and the forelegs of the beef. These muscles get a workout, which results in more flavour in the meat, and they are also well marbled with fat, adding even more flavour. Beef brisket is a fabulous cut of meat; it is texture and depth of flavour, and perfect for slow cooking & Roasting, which makes the connective tissue is melt over cooking
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.