Seletected cuts of beef steak, minced twice

Hand Diced Shoulder Steak

Popeseye (Rump) Steak for Grilling

Beef sausage wrapped in thin slice of silverside for the casserole

Topside Roast from specially selected beef

Bone - in Rib of Beef

Pre order only

Silverside Beef Roast

Sirloin Steak

Rolled Brisket from the shoulder end of the carcase

ideal for pot roast with a bit of juicy fat on the inside of the joint

Braising Steak/Round steak

Thickly cut, ideal for braising in large slices

Pieces of bone - in boiling beef

cut from the thick fleshy part of the rib

perfect for your beef broth

Deliciously juicy Rib Eye

Taken from the fore rib roast with the fat cap removed

Bone - in or boneless beef hough.

for stewing or soups

Thin slices of Beef Topside

Used for Stir Fries, Beef Sandwitches

Beef Olives, Quick Frying