Showing 1–15 of 44 results

Aus Wagyu Beef Ribeye MB5 300/G

2,370.00

Why are they called Aus Wagyu Beef Ribeye?
Derived from Australian Wagyu cows raised on a natural diet and finished on Japanese grain formulation for 360 days, this is superior beef with superior flavor. The Wagyu breed is revered for its fine grain and intramuscular fat, and at a Marble Score of 5, this rib-eye steak is exquisitely soft and creamy.

Made from high-quality meat fresh from our butchery.

EXTRA INFORMATION
Season steaks on each side with kosher salt & pepper. Place steaks on the grill and close lid. Cook for 5 minutes then flip steaks over and continue to cook for an additional 4-5 minutes or until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare.

Aus Wagyu Beef Tenderloin MB5 250/G

2,225.00

Why are they called Aus Wagyu Beef Tenderloin MB5?
Australia is one of the biggest producers of Wagyu Beef in the world and uses its own grading scale, the AUS-MEAT marbling system. This scale goes from 0 (no marbling) to 9+ (extraordinary amounts of marbling), the latter one being the highest grade.

Made from high-quality meat fresh from our butchery.

EXTRA INFORMATION
A rich, all-natural, sumptuously buttery and flavorful Wagyu Tenderloin perfect for grilling or panfrying, elegant Filet Mignon steaks or Tournedos.

Australian Beef Stew 500/G

445.00

Why are they called Australian Beef Stew?
The best (and least expensive) beef stew meat comes from the front shoulder, also known as the chuck. The rear muscle (also called the round) would definitely make a great stew, but we like chuck better because it has more connective tissue.

EXTRA INFORMATION
Stew is the ideal time to skip the lean, pricier cuts of meat and go for the less expensive, tougher cuts. The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender.

Australian Ground Beef 500/G

345.00

Why are they called Australian Ground Beef?
Australian beef is mostly grass-fed and not fattened up on a feedlot. This accounts for much of the taste difference. It is also less fat, and tougher.

EXTRA INFORMATION
Quality ground grass-fed beef perfect for meat sauces or burgers and even soups or casseroles. Course ground, 15% fat, and 85% lean meat, with good texture and consistency, tasty, rich, and flavorful.

Australian Lamb Rack 500/G

738.00

Why are they called Australian Lamb Rack?
Lamb from Down Under has the all-natural advantage. It’s free-range and naturally fed on our abundant pasturelands, so it’s mild tasting and naturally lean and tender. Plus, Aussie Lamb is free of artificial additives and hormone growth promotants — a pure product of its pure environment.

EXTRA INFORMATION
Herb-and-bread-crumb coatings are classic on the rack of lamb, but leaving out the crumbs lightens the dish (and the juicy chops taste more summery as a result). This recipe is best made with new garlic—garlic that has not been aged. It is covered with a moist membrane rather than papery skin and is often sold with greens attached. If you’re lucky enough to find some, substitute 1/4 cup chopped garlic greens for half of the parsley in the herb mixture.

Australian Lamb Shoulder 500/G

563.00

Why are they called Australian Lamb Shoulder?
Lamb from Down Under has the all-natural advantage. It’s free-range and naturally fed on our abundant pasturelands, so it’s mild tasting and naturally lean and tender. Plus, Aussie Lamb is free of artificial additives and hormone growth promotants — a pure product of its pure environment.

EXTRA INFORMATION
A humbler cut of lamb, the shoulder makes excellent value products for tasty family meals. As a roast, the shoulder is prized by foodies for its flavor, which is richer than the leg. It can be traditionally roasted or slow-cooked to bring out its full flavor and make it incredibly tender.

Australian Porterhouse 500/G

445.00

Why are they called Australian Porterhouse?
Steak that is derived from the Beef Short Loin. The name Porterhouse originated from English pubs that served “Porter” ale. It is differentiated from the T-Bone steak by its larger Tenderloin muscle, which measures not less than 1¼ inches across. The cut location is the large end of the Short Loin.

EXTRA INFORMATION
Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear. Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

Australian Ribeye 600/G

495.00

Why are they called Australian Ribeye?
The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus Dorsi muscle but also contain the complexus and spinal muscles.

EXTRA INFORMATION
Rib Eye. This super flavorful and super juicy cut of prime rib is tender when it’s cooked to no more than medium doneness. Ribeye is best when it’s cooked medium-rare; that’s about 6-8 minutes for a 1-inch-thick steak.

Australian T-Bone 350/G

312.00

Why are they called Australian T-Bone?
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a “T”-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin.

EXTRA INFORMATION
T-bone steaks are the quintessential Aussie BBQ steak. They’re tender, rich, and flavorsome. A T-bone has little tenderloin on the smaller side of the bone and sirloin on the other. Best beef cuts for barbecuing: fillet/tenderloin, rib-eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.

Baby back Ribs 500/G

232.50

Why are they called baby back ribs?
Baby back ribs come from the parts of the ribs that are connected to the backbone, beneath the loin muscle, and are curved where the meet the spine. They’re called “babies” because they’re shorter than spare ribs; on the longest end, they’re around 6 inches, and they taper down to about 3 inches on the shorter end.

EXTRA INFORMATION
They are great for smoking, braising, grilling, or can be cooked in the oven. The ribs also take well to spice rubs and sauces.

Beef Stroganoff 500/G

495.00

Why are they called Beef Stroganoff?
Performing best when thinly sliced, rump steak is the most tender cut that comes from the hip section of the animal. This option will prove to be one of the most affordable for your stroganoff. Similar to the sirloin, thinly cut strips seared over high heat will be the most effective and tasty way to cook them.

EXTRA INFORMATION
Pour flour-water mixture into the saucepan with beef mixture. This will thicken very quickly! Add sour cream and stir until the mixture is smooth. If too runny, add more flour-water mixture and if too thick, add more sour cream.

Beef Tapa 500/G

345.00

Why are they called Beef Tapa?
Tapa is dried or cured beef, mutton, venison, or horse meat, although other meat or even fish may be used. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method.

EXTRA INFORMATION
Tapa is often cooked fried or grilled. When served with fried rice and a fried egg, it is known as tapsilog (a portmanteau of the Filipino words tapa, sinangag and itlog egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as a side dish. Vinegar or ketchup is usually used as a condiment.

Best u.s Angus Ribeye 600/G

1,440.00

Why are they called U.S Angus Ribeye?
A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts.

EXTRA INFORMATION
Rib Eye. This super flavorful and super juicy cut of prime rib is tender when it’s cooked to no more than medium doneness. Ribeye is best when it’s cooked medium-rare; that’s about 6-8 minutes for a 1-inch-thick steak.

Best u.s Angus Tenderloin 500/G

1,375.00

Why are they called U.S Angus Tenderloin?
Angus is known for the high level of marbling in their meat.

EXTRA INFORMATION
A lot of marbling keeps the meat moist for longer when cooking. And where there’s marbling, there’s tender, juicy, and flavorsome beef.