Tenderloin (Southern Ranges) New Product 2.2kg
A very tender cut of beef. This is where we get filet mignon, tenderloin steak, beef Wellington and Chateaubriand.
Striploin (Southern Ranges) New Product
Sirloin steaks are cut from the rump end of the strip loin. Located along the spine where the muscles do less work, sirloin steaks are tender and best suited to high temperature cooking eg pan-frying, stir-frying (when thinly sliced), and BBQing.
Rump (Southern Ranges) New Product
A full-flavoured cut of meat that is very versatile when roasted, casseroled, stir fried or chargrilled.
Scotch Fillet/Cube Roll (Southern Ranges) New Product
Perfect for roasting or served as portioned or carvery. A full beefy flavour which is very succulent.
Rostbiff (Fat Cap Off)
Considered by some to be the best cut due to its magnificent flavour. Best whole roasted, or barbequed whole. May be cut across the grain for portioned steaks, or thinly sliced for a beef stir fry.
Chicken Breast Boneless Skinless (FZN)
Stuffed, marinated, coated, chargrilled, roasted, barbequed, or shredded. The possibilities are endless.
Grain Fed Rostbiff
A very buttery flavoured meat due to the diet of wheat, barley and/or sorghum. More marbling is present in this Rostbiff.