Beef liver is a nutrient-dense organ meat that provides high-quality protein, iron, vitamin A, B vitamins, and other minerals. Beef liver is versatile and can be pan-fried, stewed, curried, or made into pate or meatballs. Packed in 500g packs
Bone-in Rib eye steak or rib steak or Toma Hawk is the juiciest, most marbled, fine grained juicy steak. This steak is tender and rich with generous marbling throughout. Our 28 day Dry Aged Beef Tomahawk Steak is cut and packed by our Artisanal Butchers into 450 - 550g steaks
Although one of the leanest cuts, it is also the least used muscle in the animal and once cooked properly is buttery soft. You only get a maximum of 2kgs per animal before trimming, making this a most premium cut.
Ossobucco is Italian for ‘bone with a hole’, a reference to the marrow hole at the centre of the cross-cut hind shank. It is also called the beef fore shank, the cross cut shank or the shank cross cut. The marrow is a rich delicacy that is highly prized by the discerning diner. Dry Aged for 21 Days and packed into 1 Kg packs
This is the long inner muscle of a cow's thigh and makes for one of the leanest cuts. It is flavourful and is best roasted, stewed or made in a casserole. Our Topside Slices are cut and packed into 500g packs
This steak is easily identified by its distinctive T-shaped bone. It is a rich, juicy, flavourful steak with generous marbling throughout. Cooking meat on the bone helps to preserve the flavour. Our 28 day Dry Aged Beef T-Bone is cut and packed by our Artisanal Butchers into 500g steaks
