Eye fillet comes from the hindquarter where the muscles don’t do so much work, and consequently the meat is very tender and nice. The premium short portion is exquisitely tender and lean. It promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked.
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.
Sirloin steak comes from the hindquarter of the Beef and is extremely tender. It consists of a muscle that does little work, the longissimus, making the meat particularly tender. Sirloins steak has deep flavour, dark flesh, and large marbling that caramelises and tenderises the meat upon cooking.
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.
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
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.