These prized cattle are raised naturally and sustainably on the lush, pristine pastures of North Western Tasmania, without the use of supplements or hormones. This really is some of the most tender and best tasting beef in the world!

Clean,...

Eye fillet is the most tender cut of steak, and is a real treat! Eye fillet is best served rare to medium-rare (4 mins each side).

Rest for at least 10 mins with foil over the top to...

If you ask your butcher what their favourite cut of steak is, more often than not you'll hear the same answer - scotch fillet! A tender, and juicy cut of steak, with just the right amount of fat (which...

Porterhouse is a beautiful cut for those who enjoy their steak a little leaner. Porterhouse is best served medium rare to medium (4 – 5 mins each side). Rest for at least 10 mins with foil over the top...

Rump is best served rare to medium-rare (4 mins each side). Rest for at least 10 mins with foil over the top to allow for juices to settle back into the meat.

Cut from the tender, leg-end of the...

T Bones are best served medium rare to medium (4 – 5 mins each side). Rest for at least 10 mins with foil over the top to allow for juices to settle back into the meat.

This steak will...

Rib eyes are the ultimate sharing steak. Best served medium. Sear for 2 mins each side, then 15 – 20 mins in oven on 180C.

This steak will be a minimum of 600g and come to you in a...

Beautiful and tender 35 day dry aged rib eye steak 100% grass fed from Australia South East. 

Sear each side, then bake for 15 to 20 min on 180C

Skirt flank is best served rare to medium-rare (4 mins each side). Rest for at least 10 mins with foil over the top to allow for juices to settle back into the meat.

Cut across the grain, skirt flank steak is...

Our casserole cubes are a mixture of chuck and oyster blade. They are perfect for slow cooking and will not dry out.

Our casserole cubes need to be slow cooked, preferably in a stock or sauce of some...