Delivery to some suburbs for purchase above $50.00. Delivery fees may apply.
Chuck
Meat is basically muscle. Cuts from this area are best cooked stewing. braising or pot-roasting.
RRP: $8.99/kg
Sirloin Porterhouse Steak — a very popular steak. Very tender. These steaks are available in a variety of boneless and bone-in steaks.These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling. RRP: $18.99/kg
Tenderloin Tenderloin (Eye Fillet) — the most tender cut of beef; meat does not overpower the flavor of any sauce or marinate. It can be cut as the whole strip to roast, or into what is known as fillet Steak for frying.
RRP: $32.99/kg
Rump
A very popular cut. Tender Cut. Can be used as a roast. Or as Rump Steaks can be grilled or pan fried.
RRP: $15.99/kg
Topside (In side)
Very lean.
Very good as a roast.
Or suitable cut into steaks or sliced thin for schnitzels for frying or grilling and in stirfries. RRP: $11.99/kg.
Silverside (Outside)
Silverside is traditionally salted and sold as corned beef for boiling. This very lean piece of meat is also sold as a roast. Requires frequent basting through the cooking time.
RRP: $.
Shin (Shank)
Excellent stew meat.
RRP: $.
Brisket
The first Cut is a leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast. Traditionally used for corned beef. Also Pot Roast comes from the brisket. Best cooked by stewing, braising and pot-roasting.
RRP: $.
Beef Bones
Bones for Soup
RRP: $.
Blade Blade Steak/Roast — an inexpensive cut; makes an excellent roast. Can also be cut into Blade steak.
RRP: $8.99/kg
Rib Tender and flavorful ribs. Can be roasted, sautéed, pan-fried, broiled, or grilled.Rib Roast is also known as a standing rib roast. Best roasted Rib Eye Steak (Rib Steak) — These tender steaks have the bone-in. Can be pan fried or grilled. Scotch Fillet(Cube Roll) — These tender steaks are boneless and are great grilled or pan fried. Left in a whole piece can be roasted. (Same cut as rib eye).
RRP: $21.99/kg
Flank This meat is lean, muscular and very flavorful. Flank is used for flank steaks. Should be sliced against the grain for maximum chewability. Also can be used in Mince. Thick Flank - This section is best used for stew meat. RRP: $
Skirt Steak — is a tougher cut than the others. Should be cut across the grain. And is best cooked by braising it
Round (Knuckle)
The round consists of lean meat. It can be cooked as pot roast or cut into thick/thin steaks and tenderized. e.g. BBQ Steaks. It is from the same area as the Topside and Silverside.
RRP: $11.99/kg
Osso Bucco The shank is cut across the bone into slices about one cm thick. The shank is called osso bucco in Italian meaning 'hole bone', because the bone marrow is part of the appeal.
RRP: $7.99/kg
T-Bone
T-bone steak — from the middle section of the short loin; similar to the porterhouse steak; can be grilled or pan-fried
RRP: $15.99/kg
Mince RRP: /kg
Beef - $7.99
Lamb - $9.50
Chicken - $11.99
Low fat - $11.99
Miscellaneous:
Beef stir-fry -$13.99/kg
Curry beef - $7.99/kg
BBQ Steak - $11.99/kg
Y-Bone - $8.99/kg
Diced Beef - $11.99/kg
Beef Forequarters - $5.99/kg
Beef Hindquarters - $6.99/kg
Sausages - $5.99/kg
Veal Schnitzel - $15.99/kg
Curry Cut Goat - $8.99/kg
Camel porterhouse steak
Camel meat is Low in cholesterol; high in protein and it is similar in taste and texture to beef.
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