2 x 300g Premium Grain Fed Scotch Fillet. 

HOW TO COOK
This steak is succulent, tender and full of flavour and is one of the most popular. The ribbons of fat that run through the meat keep it moist and tender while cooking.

When pan frying, pat meat dry before cooking as when the meat is wet it does not brown well. Try allowing space around your Scotch Fillet in the pan as overcrowding can reduce the temperature and slow cooking. Sear over a medium-high heat turning only once. The general rule is to allow less time on the second side. Allow the Scotch Fillet to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result. 

If you have thinly sliced your Scotch Fillet for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef while cooking. 

2 x 300g 3+ marble Score steaks.

Bring steak to room temparature, brush with oil and season generously on both sides with salt. Heat BBQ/ hot plate until very hot. Cook steak for approximately 3-4 minutes on each side until caramelised, turning only once. Remove from hot plate just before desired degree is reached.

4 x 250g Premium Grain Fed Rump Steaks.

HOW TO COOK
When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your rump for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Try allowing space around your steaks in the pan as overcrowding can reduce the temperature causing the meat to stew. Sear over a medium-high heat turning only once. Allow the steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result. 

 2 x 400g succulent Beef T-Bone Steaks.

T shaped bone separating the Porterhouse
& Eye Fillet. A favourite for the flavours &
textures the two muscles bring together.

500g of Premium Angus Beef Mince

Perfect for the weekly Spag Bolg, Taco Tuesday or Dad's homemade beef patties.

Smoky, browned BBQ snags are an all time Aussie classic. The smoky heat from your barbie will cook these BBQ beauties to perfection. Delivered absolutely fresh, you can turn these beauties into a flavoursome meal in literally minutes. There is a reason why these are a national treasure and you will absolutely love them! 

Thomas Farms Corned Silverside 1.2kg

Tender and slightly salty, Thomas Farms Silverside is great for roasting and leftovers on sandwiches with tomato sauce!

HOW TO COOK
Rinse beef in cold water to remove surface brine. Place into a heavy-based pot and cover with cold water. Bring pot to boil, remove grey foam that rises to the surface, then reduce heat to a low simmer. Add aromatics such as a bay leaf, brown sugar, onion and cloves. Then add chunks of carrot, celery and onion to flavour the beef delicately. Adjust heat and maintain a simmer so small bubbles occasionally rise to the surface throughout the cooking time. Allow 25–30 minutes for each 500 g of beef.  A fork should easily penetrate the centre of the meat when ready. Once cooked, remove pot from heat and leave beef to rest in the cooling liquid.

 Grass fed Beef Cheek.

Best when slow cooked in a sauce
for a very rich flavor profile.

1kg

Enjoyed roasted or braised
to excite the mouth-watering
juices from the bone.

1kg Chuck Steak

A boneless cut taken from the first three ribs of the forequarter and extending up to the neck. A less tender open grained meat with minimal fat. A large working muscle with strong connective tissue means it is a cut best suited to slow cooking methods. It is one of the more economical cuts of beef. Many people may avoid buying it because of some  visible fat - yet this is what makes the chuck steak so flavourful, ideal to cube for stews and curries.

HOW TO COOK
In the warmer social season, marinating the beef for several hours before cooking will not only help tenderise the steak, but provide a flavorsome base that can be used on the grill or skillet. Place the marinated steak on a hot plate and grill for 15-20 minutes or as per recipe instructions. Alternatively, when using a skillet, it is important to ensure the beef does not stick to the pan, which may lead to piercing or prodding the steak. This will cause precious juices to escape resulting in a less moist, less tender result. When grilling or pan-frying, always allow the steak to rest for around 7 minutes after cooking to ensure the juices return to the centre of the steak for a more succulent result.

Given the tough trait of the chuck, using a slow cooker gives the most fork-tender result. Dice the steak and brown over medium-high heat before transferring to a slow cooker or casserole dish. Cover with a braising liquid suggested by the recipe and cook over several hours for a hearty, rich and flavorsome dish.

4 X 150g Oyster Blade steaks. 

Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavourful cut that is enjoyed by many.

 A great rich flavour & tender when
grilled. A very underrated cut used
as steaks, diced or stir fry.

1kg pack of Gravy Beef

Gravy beef is a cut that comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups. Richly flavoured, it has little fat but contains a lot of connective tissue that softens during long, slow cooking.

HOW TO COOK
Cut beef into cubes, coat with flour and brown in a frying pan over high heat. Browning meat first improves colour and helps develop the flavour. Transfer to a casserole dish. Add cubed seasonal vegetables. Removes excess fat from pan and add stock or liquid, stir well then pour over meat and vegetables. Liquid should almost cover meat. Cover dish tightly and cook in a preheated oven or slow cooker according to the recipe. If using a slow cooker, follow the above steps but do not add as much liquid (water, stock, wine). Generally 1 cup of liquid is usually sufficient for cooking 1kg of meat. 
 

3kg premium brisket. Perfect for the smoker, you wont want to go anywhere else for your next cook.

Great for pulled beef, it is best cooked
low & slow due to the large amount
of fat & connective tissue.

1.8Kg

Incredibly lean & tender steaks. Cooked
over high heat its delicate flavour is best
enjoyed with a jus. Also great roasted.

3.5kg Cube Roll .

A succulent & tender cut
which is best grilled over high heat
or trussed & roasted.

3.5kg  

Well known for juicy & tender qualities, striploin is best cooked over high heat. It can also be cut into thick or thin steaks.

5kg 

Commonly cut into juicy full flavoured
steaks, but also used for succulent
roasts & diced for tender skewers.