Bavette Steak
Bavette is the perfect cut for flash frying or barbecuing. A well-marbled steak, with a soft, open texture. Great for
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Diced Stewing/Braising Beef
Our diced stewing/braising beef is native, chuck steak cut from the shoulder resulting in fantastic marbling packed with flavour.
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Italian Mince
Minced Beef
A weekly essential, Our beef mince is native and from prime forequarter cuts we use just the right blend of
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Onglet Steak
Stock 4 Stock
Cote De Beouf
Dry Aged, Native Centre Cut Fillet Of Beef
Dry Aged, Prime Corner Cut Topside
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Dry Aged, Native Chateaubriand
Dry Aged, Native Rib of Beef
A forerib of beef is the most decadent of beef roasting joints which makes it perfect for that special occasion. The rib of beef is matured and dry aged on the bone for a minimum of 28 days to develop the flavour and tenderness. The bone is immaculately chinned for ease of carving and traditionally tied to ensure uniformity when roasting.
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Dry Aged, Rolled Sirloin Of Beef
Sirloin of beef. The ultimate celebration joint. All the Tenderness and flavour of the steak but completely intensified by a
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