Lovely rich flavour and super marbling – one for the ‘true’ steak lover
T-Bone
Combination of fillet and sirloin on the bone steak – large size steak good for sharing
Fillet Steak
Known for being the most tender of the steak family – especially good for beef en croute and medallion steak
Sirloin (Entrecote)
Good on both flavour and tenderness perfect for frying or the griddle
Rump Steak
High quality on flavour and also lean – great for the barbeque (we recommend nice thick slices)
Onglet/Hanger
Very rich in flavour, must be served rare to maintain its high quality taste
Rump Roast
Our customer’s favourite choice – rich in flavour marbled but still lean
Contra Fillet
Sirloin steak in one piece – rich and tender
Fore-rib
Succulent with a fuller flavour - perfect for dinner parties and family gatherings
Topside/Top Rump
Very lean ideal for slow roasting, superb flavour and a good choice for those cold winter days
Mince Beef
Finely minced beef with just the right amount of fat to give the mince full flavour
Diced Beef
Ideal for stews or slow braising using either well marbled chuck or lean skirt steak. We also use lean or tender rump or fillet tails for kebabs or stir frys, the choice is yours.
Minute Steak
Steak thinly cut which makes for a great steak sandwich. Choose from sirloin, ribeye or fillet.
Bavette
This versatile cut is suited to various styles of cooking
