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Chuck Steak 1kgChuck steak is cut from the shoulder and contains connective tissue and marbling. Though moderately tough, it has rich flavour and becomes tender when braised or slow-cooked.
- $18.99
- $18.99
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Osso Bucco 1kgOsso buco is a cross-cut from the beef shank, each piece featuring a round marrow-filled bone surrounded by meat. The shank is a well-used muscle rich in collagen and requires slow braising.
- $16.99
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Short Ribs 1kgChuck Ribs contain marbling and connective tissue; slow cooking or smoking breaks down the collagen to yield succulent meat with a deep beefy flavour.
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Mince Beef 1kgMince beef is finely ground beef with a balanced fat content. It cooks quickly and is versatile for dishes like bolognese, burgers, meatballs or pies; season well for best flavour. Great for stir-fries and burgers.
- from $14.99
- from $14.99
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Beef Gravy 1kgHearty diced beef from flavourful working muscles. Rich in collagen that melts with long, gentle cooking, giving tender, fall-apart pieces and a deep beefy sauce. Best for slow cooker, oven braises, stews and pies.
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Beef Ribs 1kgGenerously marbled and best cooked by barbecuing, roasting or smoking-renders the fat and results in juicy, flavourful ribs that pull cleanly from the bone.
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Beef Brisket Boneless 1kgBeef Brisket cooked best low and slow—smoked on the BBQ, oven-braised, or in a slow cooker. Slice the flat for neat portions or shred the point for pulled beef; great for BBQ platters, tacos, corned beef, and pastrami.
- $18.99
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Tbone 1kgThe bone holds the cut together and imparts flavour, making it ideal for grilling or pan-searing.
- $25.99
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Beef Bbq Ribs 1kgBeef BBQ ribs come from the rib primal and are prized for their marbling and deep beefy flavour. Slow barbecuing or smoking renders the fat and connective tissue to create tender, juicy meat with…
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Porterhouse 1kgPorterhouse steak is cut from the rear end of the short loin and includes a generous portion of tenderloin along with a large strip steak. The bone, fat and muscle make this steak exceptionally great for grilling and pan-searing.
- $34.99
- $34.99
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Girello 1kgVery lean, fine-grained roast cut from the hindquarter (round) with minimal marbling. Best cooked hot and fast to rare–medium-rare, then rested and sliced thin across the grain. Great as classic roast beef, for schnitzel or stir-fry strips, and excellent sous-vide before a quick sear....
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Beef Chuck On The Bone 1kgBeef chuck bones come from the shoulder and are trimmed with meat and marrow. Slow simmering these bones creates a rich stock full of gelatin and flavour, perfect for soups, sauces or risotto.
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Beef Sirloin /Porterhouse Steak 1kgSirloin steak comes from the sirloin subprimal of the loin. Top sirloin is lean and flavourful, well-suited to grilling, while bottom sirloin is best for roasts.
- $34.99
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Marrow Bone EachBeef marrow bones contain a centre of buttery, nutrient-rich marrow. Roasting or simmering them in stock releases collagen and creates a silky broth, adding body and savoury depth to sauces and soups.
- $7.99
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Minced Beef Lungs (Bopis) 1kgBeef lungs are a delicately textured offal with a mild, iron-rich flavour. They are typically braised or simmered slowly in soups and stews after thorough cleaning to tenderise them and absorb aromatic seasonings.
- $7.99
- $7.99
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Oyster Blade 1kgOyster blade steak, or flat iron, comes from the shoulder under the scapula. It comprises the infraspinatus muscle and has generous marbling. Great for slow braises and stews.
- from $20.99
- from $20.99
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Ribeye Steak 1kgTomahawk Steak 2-3 days Additional Lead Time
- from $36.99
- from $36.99
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Round Steak 1kgRound steak comes from the rear leg and is very lean with minimal marbling. To avoid dryness, it benefits from marinating and either quick cooking or slow braising.
- from $20.99
- from $20.99
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Rump Steak 1kgRump steak comes from the hindquarter where the leg meets the loin. It's best grilled or pan-fried.
- $23.99
- $23.99
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Beef Skirt 1kgLong, thin diaphragm muscle with a loose grain and big, beefy flavour. Best cooked hot and fast to medium-rare, then rested and sliced thin against the grain. Takes marinades beautifully. Perfect for fajitas and tacos, stir-fries, or a quick grill/pan-sear for steak sandwiches.
- $18.99
- $18.99
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Bolar Blade 1kgBolar blade is a roast cut from the shoulder blade with layers of fat and connective tissue. It's ideal for low-and-slow cooking methods like pot roasting.
- $19.99
- $19.99
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Beef Tendon 1kgBeef tendon is the tough connective tissue linking muscles to bone. Rich in collagen, it develops a mellow beef flavour and gelatinous texture when simmered slowly, making it a prized addition to soups, stews and braises.
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Dice Beef 1kgDiced beef consists of bite-sized cubes of lean beef trimmed from larger cuts. These pieces are ideal for stews, casseroles and curries where slow simmering makes the meat tender and allows it to absorb.
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Ox Tail 1kgThe Oxtail consists of sections of the cow's tail with bone and cartilage. It's full of collagen which melts during slow braising or stewing, giving a rich, gelatinous broth and tender, fall-apart meat.
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Ox Tripe 1kgThe Ox Tripe honeycomb texture absorbs sauces well, making it perfect for soups and stews such as menudo or pho; it becomes tender after extended simmering.
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Ox Feet 1kgOx feet are rich in collagen and bone marrow. Long, slow simmering turns the connective tissue into gelatin, producing a silky stock or stew base with deep beefy flavour.
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Chuck Tender 1kgChuck tender, sometimes called mock tender, is a lean, elongated cut from the shoulder. Because it's a working muscle, it benefits from marinating and slow cooking.
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Ox Liver 1kgOx liver has a bold, mineral flavour and a firm texture. Slice it thin and sear quickly with onions and herbs, or incorporate it into pates and stir-fries for a nutrient-dense delicacy.
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Schnitzel Beef 1kgBeef schnitzel is made by slicing beef thinly and pounding it to tenderise before coating in breadcrumbs and frying.
- $22.99
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Beef Roast 1kgBeef roasts include cuts from the chuck, round or sirloin. These roasts contain a balance of meat and fat and become succulent when roasted slowly, allowing connective tissue to break down into flavourful beef juices.
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