Showing 13–19 of 19 results
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Rump steak
Our traditional, Rump Steak is renowned for holding more flavor. Our Steaks are always packed with succulent flavor. Always freshly prepared by our skilled butchers, meat is cut carefully by hand so it’s just the perfect size. All our steaks are only of the best quality allowing us to guarantee the highest standards.
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Scotch fillet
The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist, and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature, it can also be sliced into steaks to barbecue and pan-fry or strips…
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SHANK CROSS CUT
Flavorful, lean, and very tender when braised or cooked in liquid (stewed).
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SHIN BONE-IN/ OSSO BUCO
Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full-bodied flavor…
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SIRLOIN TIP CENTER STEAK
Common Names:
- Round Sirloin Steak
- Sirloin Tip Center Steak
Description:
Very lean and moderately tender, this mild steak may be marinated for additional flavor.
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TOP BLADE STEAK
Names:
- Beef Shoulder Top Blade Steak
- Book Steak
- Breakfast Steak
- Butler Steak
- Top Boneless Chuck Steak
Description:
This well-marbled steak is juicy with an excellent beef flavor. Similar to the flat iron, the connective tissue has not been removed.
