Australian Beef

This dry-aged o'connor ribeye steak bone-in comes straight from our australian beef program. Graded MB4-5, finished with 45 days dry-aged. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 900g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.

Sourced as part of our australian beef allocation, the southern gold angus scotch fillet steaks is a genuine butcher's favourite. Graded MB3+, finished with 28 days wet-aged. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 2 x 300g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.

This centre-cut grass-fed eye fillet steaks comes straight from our australian beef program. Graded Pasture Lean, finished with 21 days. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 2 x 220g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.

Sourced as part of our australian beef allocation, the dry-aged bistecca alla fiorentina t-bone is a genuine butcher's favourite. Graded MB4+, finished with 35 days dry-aged. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 1.1kg per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.

Sourced as part of our australian beef allocation, the full packer competition angus brisket point end is a genuine butcher's favourite. Graded MB4+, finished with 28 days primal. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 5.5kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

Asado Cross-Cut Flanken Beef Short Ribs is one of our most requested cuts in the australian beef range. Graded MB5+, finished with fresh vacuum. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 850g per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

Sourced as part of our australian beef allocation, the 100% trimmed grass-fed beef cheeks is a genuine butcher's favourite. Graded Grass-Fed, finished with clean trim. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 900g per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

This premium grass-fed beef mince (1kg family pack) comes straight from our australian beef program. Graded 85/15 Lean, finished with daily grind. Best pan-fry, grill, or slow-simmer: browned in a hot pan and broken up, or shaped into patties. For best results, handle it as little as possible when shaping patties — overworking mince makes the finished burger dense rather than juicy. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 1–2 days, or freeze flat in its packaging for faster thawing later.

Mega Bulk Beef Mince (2kg Value Pack) arrives exactly as a butcher would portion it for their own kitchen. Graded 85/15 Lean, finished with daily grind. Best pan-fry, grill, or slow-simmer: browned in a hot pan and broken up, or shaped into patties. For best results, handle it as little as possible when shaping patties — overworking mince makes the finished burger dense rather than juicy. Supplied at 2kg per pack. Storage: refrigerate at 0–4°C and use within 1–2 days, or freeze flat in its packaging for faster thawing later.

Sourced as part of our australian beef allocation, the angus beef burger patties (6 x 150g) is a genuine butcher's favourite. Graded Course Grind, finished with fresh prep. Best pan-fry, grill, or slow-simmer: browned in a hot pan and broken up, or shaped into patties. For best results, handle it as little as possible when shaping patties — overworking mince makes the finished burger dense rather than juicy. Supplied at 900g per pack. Storage: refrigerate at 0–4°C and use within 1–2 days, or freeze flat in its packaging for faster thawing later.

This tender diced casserole beef chuck comes straight from our australian beef program. Graded Stewing Cut, finished with boneless. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 750g per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

This marinated garlic & rosemary eye fillet skewers comes straight from our australian beef program. Graded Pasture Lean, finished with house marinade. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 4 x 110g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.

Long-Bone Tomahawk Steak MBS 5+ arrives exactly as a butcher would portion it for their own kitchen. Graded MB5+, finished with 30 days aged. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 1.4kg per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.

Whole Strip Loin Primal Cryovac (4kg) is one of our most requested cuts in the australian beef range. Graded MB3+, finished with cryovac primal. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 4kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

This whole scotch fillet cube roll primal (3.8kg) comes straight from our australian beef program. Graded MB4+, finished with cryovac primal. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 3.8kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

This traditional english cut dino beef ribs (3-bone) comes straight from our australian beef program. Graded MB5+, finished with sub-zero sealed. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 2.4kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

This thick-cut rump steaks (4 x 250g) comes straight from our australian beef program. Graded MB2+, finished with wet-aged. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 1kg per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.

Flat Iron Oyster Blade Steaks (3 x 200g) arrives exactly as a butcher would portion it for their own kitchen. Graded MB4+, finished with silverskin removed. Best quick high-heat cooking: cooked fast over high heat given its thinner, leaner cut profile. For best results, this cut is naturally lean, so avoid overcooking it past medium or it will firm up quickly. Supplied at 600g per pack. Storage: refrigerate at 0–4°C and use within 2–3 days, or freeze for up to 6 months.

Skirt Steak (Arrachera Cut) for Tacos is one of our most requested cuts in the australian beef range. Graded Grass-Fed, finished with grain match. Best quick high-heat cooking: cooked fast over high heat given its thinner, leaner cut profile. For best results, this cut is naturally lean, so avoid overcooking it past medium or it will firm up quickly. Supplied at 700g per pack. Storage: refrigerate at 0–4°C and use within 2–3 days, or freeze for up to 6 months.

This picanha rump cap whole with fat cap comes straight from our australian beef program. Graded MB3+, finished with un-trimmed cap. Best quick high-heat cooking: cooked fast over high heat given its thinner, leaner cut profile. For best results, this cut is naturally lean, so avoid overcooking it past medium or it will firm up quickly. Supplied at 1.3kg per pack. Storage: refrigerate at 0–4°C and use within 2–3 days, or freeze for up to 6 months.

This osso buco beef shank cross-cut rings comes straight from our australian beef program. Graded Pasture, finished with bone-in ring. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 800g per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

Tri-Tip California Santa Maria Roast arrives exactly as a butcher would portion it for their own kitchen. Graded MB4+, finished with reverse sear. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 1.2kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

This boneless rolled beef ribeye roast comes straight from our australian beef program. Graded MB3+, finished with netted tie. Best oven roast: roasted at a moderate oven temperature and rested for 15–20 minutes before carving. For best results, rest it properly under foil after roasting — cutting in too early lets the juices run out onto the board instead of back through the meat. Supplied at 2kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days, or freeze in its original seal for up to 6 months.

Slow-Cook Beef Shin Gravy Meat is one of our most requested cuts in the australian beef range. Graded High Gelatin, finished with clean diced. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

Sourced as part of our australian beef allocation, the minute steaks thin-sliced for sandwiches is a genuine butcher's favourite. Graded Topside Lean, finished with tenderised. Best pan-fry, grill, or slow-simmer: browned in a hot pan and broken up, or shaped into patties. For best results, handle it as little as possible when shaping patties — overworking mince makes the finished burger dense rather than juicy. Supplied at 500g per pack. Storage: refrigerate at 0–4°C and use within 1–2 days, or freeze flat in its packaging for faster thawing later.

Thick Cut Porterhouse / Sirloin (2 x 300g) arrives exactly as a butcher would portion it for their own kitchen. Graded MB3+, finished with aged strip. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 600g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.

Corned Silverside Beef Roast with Spices arrives exactly as a butcher would portion it for their own kitchen. Graded House Cure, finished with pickled brine. Best oven roast: roasted at a moderate oven temperature and rested for 15–20 minutes before carving. For best results, rest it properly under foil after roasting — cutting in too early lets the juices run out onto the board instead of back through the meat. Supplied at 1.5kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days, or freeze in its original seal for up to 6 months.

Beef Short Rib Chuck Strips (Boneless) is one of our most requested cuts in the australian beef range. Graded MB4+, finished with thin cut. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 800g per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

This marrow bones canoe-cut for roasting comes straight from our australian beef program. Graded Bone Marrow, finished with split canoe. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 1.2kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

Smoked Pulled Beef Point End (Pre-Cooked) is one of our most requested cuts in the australian beef range. Graded MB5+, finished with 12hr ironbark. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 800g per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

Sourced as part of our australian beef allocation, the beef sirloin roast basting cut is a genuine butcher's favourite. Graded MB3+, finished with cap on. Best oven roast: roasted at a moderate oven temperature and rested for 15–20 minutes before carving. For best results, rest it properly under foil after roasting — cutting in too early lets the juices run out onto the board instead of back through the meat. Supplied at 1.6kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days, or freeze in its original seal for up to 6 months.

Sourced as part of our australian beef allocation, the smash burger ground chuck & brisket blend (80/20) is a genuine butcher's favourite. Graded 80/20 Custom, finished with cold grind. Best pan-fry, grill, or slow-simmer: browned in a hot pan and broken up, or shaped into patties. For best results, handle it as little as possible when shaping patties — overworking mince makes the finished burger dense rather than juicy. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 1–2 days, or freeze flat in its packaging for faster thawing later.

Beef Topside Sliced for Jerky / Biltong is one of our most requested cuts in the australian beef range. Graded 95% Lean, finished with uniform 4mm. Best quick high-heat cooking: cooked fast over high heat given its thinner, leaner cut profile. For best results, this cut is naturally lean, so avoid overcooking it past medium or it will firm up quickly. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 2–3 days, or freeze for up to 6 months.

Beef Tail (Oxtail) Discs for Soups arrives exactly as a butcher would portion it for their own kitchen. Graded Rich Gelatin, finished with disjointed. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

Beef Skirt Fajita Slices Marinated in Lime & Cumin is one of our most requested cuts in the australian beef range. Graded Inside Skirt, finished with marinated. Best quick high-heat cooking: cooked fast over high heat given its thinner, leaner cut profile. For best results, this cut is naturally lean, so avoid overcooking it past medium or it will firm up quickly. Supplied at 700g per pack. Storage: refrigerate at 0–4°C and use within 2–3 days, or freeze for up to 6 months.

Sourced as part of our australian beef allocation, the t-bone classic backyard steaks (2 x 400g) is a genuine butcher's favourite. Graded MB2+, finished with fresh cryo. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 800g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.

Grass-Fed Beef Eye of Rump Rostbif arrives exactly as a butcher would portion it for their own kitchen. Graded Heart of Rump, finished with tied roast. Best oven roast: roasted at a moderate oven temperature and rested for 15–20 minutes before carving. For best results, rest it properly under foil after roasting — cutting in too early lets the juices run out onto the board instead of back through the meat. Supplied at 1.4kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days, or freeze in its original seal for up to 6 months.

This beef short rib single bone dinosaur cut (800g) comes straight from our australian beef program. Graded MB5+, finished with primal cut. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 800g per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.

Sourced as part of our australian beef allocation, the beef chuck roll primal for diy pitmasters (5kg) is a genuine butcher's favourite. Graded MB3+, finished with boneless cryovac. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 5kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.