BEEF
Quality beef cuts for every occasion, from quick weeknight meals to slow-cooked favourites.
STEAKS
Eye Fillet - Rump Steak - Rib Fillet - Porterhouse - T-Bone
SLOW COOKING
Gravy Beef - Chuck Steak - Blade Steak - Topside - Silverside
ROASTS
Topside - Silverside - Rump Roast - Blade Roast - Rolled Roast Scotch Roast - Rib Roast
MINCE & EVERYDAY
Premium Mince - Diced Beef - Stir Fry Beef - Beef Sausages - Beef Burgers - Beef Rissoles - Corned Beef
THE CUT GUIDE
EYE FILLET
The Ultimate in tenderness.
One of the most tender cuts of beef, with a delicate texture and mild flavour. Perfect for a quick, simple steak.
The Best for
Pan-frying · Grilling · BBQ
Keep the seasoning simple and cook over high heat. Don’t overcook it, and allow the steak to rest before serving so the juices can settle back through the meat.
Our Tip
RUMP STEAK
Big on flavour. Great on value.
A flavourful, versatile cut with plenty of beefy flavour. Perfect for the BBQ, grill or pan.
The Best for
BBQ · Grilling · Pan-frying
Cook over high heat and avoid overcooking. Let the steak rest for a few minutes before serving to keep it juicy and tender.
Our Tip
RIB FILLET
Rich, juicy and beautifully marbled.
Rich, tender and beautifully marbled, with plenty of flavour. A fantastic choice for a juicy steak.
The Best for
Pan-frying · Grilling · BBQ
Cook over high heat to develop a beautiful crust while keeping the centre juicy. Let the steak rest before serving so the juices can settle back through the meat.
Our Tip
PORTERHOUSE
Classic, tender and full of flavour.
Tender, full of rich beefy flavour and a fine texture. A versatile favourite for the BBQ, grill or pan.
The Best for
BBQ · Grilling · Pan-frying
Cook over high heat to develop a golden crust while keeping the centre juicy. Avoid overcooking, and always give the steak a few minutes to rest before serving.
Our Tip
T-BONE
Two cuts. One seriously good steak.
Two premium cuts in one, separated by its signature T-shaped bone. Generous, flavoursome and made for the BBQ, grill or pan.
The Best for
BBQ · Grilling · Pan-frying
Give it a good sear over high heat, then reduce the heat to finish cooking evenly. Because it contains two different cuts, take care not to overcook the tenderloin side, and let the steak rest before serving.
Our Tip
SLOW COOKING
Rich, hearty cuts made to become beautifully tender.
Flavourful cuts that become tender and juicy when cooked low and slow. Perfect for casseroles, stews and slow cookers.
The Best for
Slow cooking
Brown the beef first to build extra flavour, then cook gently with plenty of moisture until tender. Low and slow is the secret!
Our Tip
Gravy Beef · Chuck Steak · Blade Steak · Topside · Silverside