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.
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 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.
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.