Beef

One of our most popular products, our premium beef mince is made up of only 5% fat and has no nasties added. Beef Mince is such a versatile product. Mince can be used for a variety of different recipes across many different cuisines.  

• Pepper & Me: Mexcellent Paste
• Pickle & Pie: Smoked Salt 
• Pepper & Me: Man Grind

Scotch Fillet Steaks are also known as Rib-eye Steaks.  The Scotchies are cut from the eye of the rib, a part that does very little movement, therefore a tender cut.  We pride ourselves on the marbling in this cut of beef, the speckled flecks of fat that in turn melt when cooking adding flavour. She’s sure to be tender and juicy. 

Products we love with this cut:

• Dog Town Mustard: Smokey BBQ
  
• Lewis Road Creamery: Garlic & Parsley Butter
  
• Rum & Que: Meat Juice
  

Beef Schnitzel is boneless and sliced thinly. It comes from either the Topside or Thick Flank cuts. We recommend using it in a stir fry or crumbing it then pan-frying it. 

Products we love with this cut:

• Pepper and Me: Rock out with your wok out
• Pepper & Me: Aioli Grail
• Pepper & Me: Moroccan Dukkah Crumb 

You think rump and you would think this cut came from the rump.  It does come from the hindquarter but is a five muscled primal that sits between the Sirloin and the topside.  It’s lean with a fat border along the side, really flavoursome with that little bit of an extra chew.  As a more affordable cut, it is great for families or entertaining. An awesome cut to chuck on the bbq or to pan fry.

Products we love with this cut:

• Eggs
  
• Wilson Barbecue: Smokey Steak Rub
• Rocket Fuel Sauce

Diced Beef is a great cut to have for easy dinners, curries, slow cooked meals and the like. There are a number of cuts that can be used for diced beef. There is nothing better than the aroma that comes from a diced beef stew against the cold winter air.

Products we love with this cut:

• River Grove: Extra Virgin Olive Oil
• Pepper & Me: Tit’illating Tandoori Paste
  
• Dog Town Mustard: Curry & Dill
  

A butchery staple, our beef swirls are made with mince that has been marinated in a light tomato, herb onion and garlic marinade. After the mince has been marinated we roll the mince in between pastry creating the tasty swirl of pastry and mince. After the swirl has been created we coat the swirls in a breadcrumb mix. These are perfect for families as they are so quick and easy to chuck in the oven.

How to Cook:

We recommend cooking them at 180c for 20 - 30 minutes or until the pastry is golden. 

Ingredients:

Breadcrumbs (Wheat Flour, Water, Yeast, Salt, Emulsifier (471), Colour (160b), Acidity Regulator (262),  Wheat Flour, Salt, Yeast), Bacon Flavoured Sprinkles (contains soy, flavour enhancer (635), colour (129)), Dehydrated Vegetables (Onion, Garlic, Tomato), Wheat Flour, Wheat Cereal, Herbs, Spices, Canola Oil, Colour, (160c, 100,122), Smoke Flavour Water, Sugar, Tomato Paste, Thickeners (1422, 415, 466), Acids (260, 330), Olives (1%), Yeast Extract, Maltodextrin, Preservative (202, 223), Wheat (flour, bran), Mineral Salt (451), Antioxidant (316), Acidity Regulator (331), Flavour Enhancer (621), Spice Extract, Flavour

Silverside is a cut that is from the outside rear leg between the knuckle and the topside, it is called silverside because of the distinctive silver like wall of connective tissue that is found on the side of the cut. To make Corned Silverside we corn it in-house and leave it in a brine to cure.  We get lots of comments on just how great it is.  Cooked low and slow in water it will be, melt in your mouth stuff.

Ingredients:

Salt, Mineral Salt (451, 450), Sugar, Antioxidant (316), Acidity Regulator (331), Preservative (250), Colour (122)

Eye fillet is a cut that spans from the short loin and the sirloin and can also be called the Tenderloin.  Eye fillet is a beautifully tender and flavoursome cut of meat. Eye fillet is perfect for a roast with the family and is a decadent treat when you use it to make a Beef Wellington.  It can be used whole or cut into small thick steaks with little or no fat.

Please write in the notes if you would like your eye fillet whole or in steaks.

Products we love with this cut:

• Dog Town Mustard: Wholegrain
  
• Cornhusker Kitchen: Gourmet Duck Fat Cooking Oil Spray (We use this on Potatoes to get the most divine crunchy potatoes) 
  
• Pickle & Pie: Smoked Salt
  

The rib roast is cut from the rib just behind the shoulder blade.  We roll and tie it up creating a rolled rib roast.  It is a very popular cut of beef to roast for the family or when entertaining. We find it is best suited to being roasted in the oven in an oven bag to prevent moisture being lost.

Products we love with this cut:

• Pepper & Me: Man Grind Filled Grinder
  
• Lewis Road Creamery: Unsalted Butter
  
• Pepper & Me: The Italian Stallion Herb Blend
  

Please note:

When ordering if you require a larger size of the rib roast we can go up in 1kg increments. eg: If you want a 4kg Rib Roast add the 2kg option then change the qty in the cart. Please contact us if you get stuck. 

Brisket is a cut from the muscle in the lower underside of the chest between the front legs.  It’s a muscle that supports a large amount of the beats body weight so has a large amount of connective tissue. This means that brisket is best cooked slowly over a large amount of time, but the wait is worth it as this cut develops a tasty flavour with meat that shreds and melts in your mouth. 

Products we love with this cut:

• Rum & Que: Meat Juice
• The Four Saucemen: Beef Rub 

One of our favourite cuts, Sirloin is tender, juicy and flavourful. Sirloin Steak is cut from the boned loin, it has minimal fat apart from the fat along the exterior of the cut. Sirloin Steaks are very versatile but we love to cook it on the bbq. 

Products we love with this cut:

• Pepper & Me: Man Grind
• River Grove: Extra Virgin Olive Oil
• Lewis Road Creamery: Steak Butter

Our in house made burger patties are great for a burger night with friends and family. Our burger patties are made with a delicious spice mix in combination with dehydrated onion and garlic to give a delicious flavour for your burgers.

Ingredients:

Beef, Breadcrumbs (Wheat Flour, Salt, Yeast), Wheat Flour, Salt, Pea Protein, Mineral Salt (451), Flavour Enhancer (621), Sugar, Dehydrated Onion, Hydrolysed Vegetable Protein (soy), Dehydrated Garlic, Antioxidant (316), Acidity Regulator (331), Dehydrated Vegetables, Colour (150d (contains sulphites)), Spices.

Chuck Steak is a boneless cut. It is taken from the top of the shoulder area, at the base of the neck.  Being well-used muscles, it’s a less tender cut so works best for slow cooking. It has a good balance of fat and meat, to the cut. It’s a great budget-friendly option. 

Products we love with this cut:

• Choice Fruit: Celery Natural Sea Salt
  
• Pepper & Me: Italian Stallion
• Choice Fruit: Whiskey Pickled Carrots (Chunks)

Osso Bucco is a cut that translated from Italian is “bone with hole”. Osso Bucco is taken from the shin of a beast and cut into a fillet. It is one of the most underrated cuts of beef but is full of flavour and deliciously tender when cooked low and slow. 

Our in house made beef rissoles are made with our tasty beef mince, plus we have added tomato paste, herbs, onion and garlic all to make them even more delectable. Our beef rissoles are an easy dinner, perfect to enjoy with a salad. 

Ingredients:

Beef, Water, Sugar, Tomato Paste, Salt, Thickeners (1422, 415, 466), Dehydrated Vegetables (Onion, Garlic, Tomato), Acids (260, 330), Herbs, Olives (1%), Yeast Extract, Maltodextrin, Colours (160c, 100, 122), Preservative (202, 223), Breadcrumbs, Wheat (flour, bran), Wheat Flour, Mineral Salt (451), Antioxidant (316), Acidity Regulator (331), Flavour Enhancer (621), Spice Extract, Flavour

A Beef OP Rib is the same cut as scotch fillet, however, it is cut so the bone is still attached. The OP Rib is an impressive hunk of meat, boys love it. It is cut from the eye of the rib, the fat that runs through the cut means that while cooking it will keep the moisture and will be full of flavour. The OP means oven prepared, although we recommend giving it a bbq or stovetop cast iron sear on each side for a few minutes before popping it in the oven or turning down the heat on the bbq.

These are approximately 600-800g each.

Known for the T shape made by the bone in these steaks, T-Bones feature the best of two cuts with the smaller side being an eye fillet and the larger side being a sirloin steak. This cut is ideal for grilling on the bbq and goes perfectly with so many different bbq pantry items. 

Products we love with this cut:

• Rum & Que: Meat Juice
  
• Dog Town Mustard: Smokey BBQ

Our Homegrown Farm Fresh Scotch Fillet Beef is hung on the bone in our beautiful dry ager for 21 days. At 21 days it has lost up to 17% of it’s moisture creating beef at its most tender point.  Looking into the dry ager in the store, it really is like looking at a piece of art on the wall.  At day 21 it is cut off the bone into portions and vac packed as we don’t want it to lose any more moisture. You will be able to cut this dry aged beauty with a spoon!

Gravy beef is a cut that can come from two areas, the hind leg and the shin area. Coming from muscles that are constantly moving it has plenty of connective tissue and very little fat.  We recommend using it for stews, casseroles or a pie filling. This cut loves a slow cooker. A watery slow method of cooking softens this cut of meat releasing a rich flavour and creating a fall-apart texture.

Products we love with this cut:

• The Four Saucemen - The Beef Rub (We use it in casseroles to add flavour)
  
• Choice Fruit: Shiitake Mushroom Natural Sea Salt 
• Pepper & Me: Tit'illating Tandoori Paste

The cross-cut blade steak comes from the shoulder blade. It’s ideal for slow cooking due to the gristle in the steak which softens perfectly when slow-cooked. It’s a delicious cut that’s perfect for a slow-cooked winter casserole.

Products we love with this cut:

• Pepper & Me: Whatevz Mum Filled Grinder
• River Grove: Extra Virgin Olive Oil
• Pepper & Me: Mo'rocckin Paste

The topside roast is the inner thigh muscle cut from the hind leg between the knuckle and the silverside, it’s a very lean cut of beef as it’s a well used muscle. A Topside roast is perfect for a sunday roast but is also a delicious cut to dice for stews and casseroles.

Products we love with this cut:

• Pepper & Me: Whatevz Mum Salt Grind
• Choice Fruit: Celery Natural Sea Salt
  
• Telegraph Hill: Cabernet Caramelised Red Wine Drizzle
  

1x 500g Eye Fillet Cube

2x 350g Scotch Fillets

2x 300g Sirloin 

2x 400g T Bone 

2x Tomahawks

1x 1kg Thick Cut Rump

Where our beef brisket meets our smoker.  If you want brisket, and want the smokey flavour without smoking it yourself - this is definitely for you!

Sirloin roll is a tender, juicy and flavourful cut. Sirloin is cut from the boned loin, it has minimal fat apart from the fat along the exterior of the cut. We recommend searing your sirloin roll first then cooking it in the oven or the BBQ. The cooking time will depend on the size of your Sirloin Roll.

Approx 1kg

Skirt Steak is a cut that is full of that beautiful beef flavour. Skirt steak is from the flank area of the beast, it is perfect for stir frying as it is a less tender cut than most steaks. We recommend marinating this cut then grilling it on the bbq or pan frying it. Skirt Steak is best cooked to medium rare, any temperature above that can risk the steak being too dry.

• 6x lamb chined cutlets (chops)
• 1x rack of lamb ribs
• 2x AngusPark scotch fillet steaks (250gm each)
• 250gm homemade streaky bacon
• 1kg AngusPark rump steak
• 6x lamb, honey, mint and rosemary sausages
• 800gm free range chicken nibbles (option to swap for 4x beef patties above)

Silverside is a cut that is from the outside rear leg of the beast, it is called silverside because of the distinctive silver like wall of connective tissue that is found on the side of the cut. As Silverside is part of a well used muscle, it is perfect for slowly cooking. 

Silverside is a cut that is from the outside rear leg of the beast, it is called silverside because of the distinctive silver like wall of connective tissue that is found on the side of the cut. As Silverside is part of a well used muscle, it is perfect for slowly cooking.