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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

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)

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 

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

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!

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.

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

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.