Your Cart is Empty
FREE DELIVERY WHEN YOU SPEND $150 OR MORE
The Ribeye, known as the Scotch Fillet in Australia, is a cut that comes from the rib section of the beef. This well-marbled cut is highly prized for its tenderness and rich flavour. Its generous marbling makes it perfect for grilling or pan-frying, allowing the fat to melt and infuse the meat with mouthwatering juiciness, the Ribeye is a top choice.
The Sirloin, known as the Porterhouse in Australia, is a versatile and popular cut that comes from the back of the animal. It features a balance of tenderness and flavour, with a strip of fat running along one side, adding succulence to the meat. The Porterhouse is excellent for grilling, pan-frying, or broiling. Its thick cut and bold flavour make it a favourite among steak lovers.
The Tenderloin, known as the Eye Fillet in Australia, is the most tender cut of beef. Located beneath the backbone, this lean cut is prized for its buttery texture and mild flavour. The Eye Fillet is ideal for special occasions, as it can be cooked whole and then sliced into succulent medallions. It's also perfect for wrapping in bacon or pastry to create mouthwatering fillet mignon.
The T-Bone is a classic steak cut that includes both the tenderloin (Eye Fillet) and the striploin (Sirloin), separated by a T-shaped bone. This cut offers the best of both worlds, combining the tenderness of the Eye Fillet with the rich flavour of the Sirloin. The T-Bone is excellent for grilling or pan-searing and is a true showstopper on the plate.
The Rump is a flavourful and affordable cut that comes from the backside of the animal. It offers a robust taste and is well-suited for slow cooking, roasting, or grilling. When cooked to medium-rare or medium, the Rump is tender and full of flavor. It's a popular choice for barbecues and roasts, providing a delicious eating experience without breaking the bank.
The Brisket is a cut from the lower chest area and is known for its rich, beefy flavour. It contains a good amount of connective tissue, which, when cooked low and slow, transforms into melt-in-your-mouth tenderness. This makes the Brisket perfect for slow cooking methods such as smoking, braising, or slow roasting. In Australia, it's often used in traditional dishes like slow-cooked BBQ beef or corned beef.
Chuck is a versatile and flavourful cut taken from the shoulder area of the animal. It contains a significant amount of connective tissue, making it ideal for slow cooking methods such as braising or stewing. When cooked low and slow, the Blade becomes tender, succulent, and imparts a rich beefy flavor to dishes slow cooks or beef stews.
The Skirt is another secondary cut sourced from the diaphragm muscle. It is a long, thin, and well-marbled cut that boasts rich flavours. Skirt steak is popular in Mexican and South American cuisine, where it is used for dishes like carne asada and skirt steak fajitas. It is best cooked quickly over high heat and sliced against the grain to ensure maximum tenderness.
Silverside is a lean cut taken from the hindquarter of the animal, specifically the hind leg. It is often used for corned beef, where the meat is cured and then simmered until tender. Silverside can also be slow-cooked or roasted, producing tender slices that work well in sandwiches or cold meat platters.
Oxtail is a unique and flavourful cut that comes from the tail of the animal. It is characterised by its gelatinous texture and rich, beefy taste. Oxtail is best suited for slow cooking methods such as braising or stewing, allowing the connective tissues to break down and create a velvety sauce or broth. It is a popular ingredient in hearty dishes like oxtail soup, stews, and ragu.
