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CHILLED TAJIMA WAGYU WHOLE TENDERLOIN GRAIN FED MB5
Wagyu beef often hailed as 'the best beef in the world" a label attained due to its melt-in-the-mouth texture, and exceptional umami flavor.
Raised by hand in a respectful and devoted manner. Their stress-free nurturing and nutrient-packed diet is responsible for the incredible flavored intramuscular marbled fat.
Tajima is the most famous of all Wagyu bloodlines. Originating from the Hyogo prefecture, these black cattle were used to pull carts and ploughs so they developed larger forequarters and lighter hindquarters.
We recommend that Wagyu steaks are cooked a little longer than normal beef - medium-rare or even medium. This allows the intramuscular fat to caramelize and become crisp which once rested still allows the steak to be perfectly tender while releasing the optimum flavor of the Wagyu.
Status: Chilled
Origin: Australia
CHILLED TAJIMA WAGYU WHOLE RIBEYE GRAIN FED MB5
CHILLED TAJIMA WAGYU WHOLE STRIPLOIN GRAIN FED MB5
Wagyu beef, often hailed as 'the best beef in the world" a label attained due to its melt-in-the-mouth texture, and exceptional umami flavor.
FROZEN TAJIMA WAGYU WHOLE RIBEYE BONE IN GRAIN FED MB5
Status: Frozen
CHILLED GRAINGE AUSTRALIAN BLACK ANGUS WHOLE TENDERLOIN GRAIN FED MB2+
Celebrated for its rich flavor, melt-in-your-mouth texture, and heavy marbling, Black Angus Beef has become widely celebrated lately as some of the tastiest beef available.
Grainge Angus Beef is produced under an Angus Verified program, routinely verified by the Department of Agriculture and AUSMEAT during plant inspections. The Angus Verified program, assures that Grainge Angus Cattle meet strict standards relating to breed content, hide colour, marbling and weight which ensures only the best Australian Angus Cattle are chosen.
Grainge Beef delivers a reliable and consistent product to the most discerning food service and retail customers. Grainge beef is particularly noted for its distinctive natural marbling, flavour and tenderness.
Black Angus Cattle are fed a ration of wheat, oats and barley in an accredited feedlot.
CHILLED GRAINGE AUSTRALIAN BLACK ANGUS WHOLE RIBEYE GRAIN FED MB2+
Grainge Angus Beef is produced under an Angus Verified Program, routinely verified by the Department of Agriculture and AUSMEAT during plant inspections. The Angus Verified Program, assures that Grainge Angus Cattle meet strict standards relating to breed content, hide colour, marbling and weight which ensures only the best Australian Angus Cattle are chosen.
CHILLED CAPE GRIM GRASS FED TENDERLOIN MB2+
Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour – made by nature.
AUSTRALIA’S FINEST GRASS FED BEEF
Cape grim is on the north-western most tip of the Tasmanian mainland and hosts the world's most pure air.
Tasmania is renowned for its pristine wilderness but you might not know it’s home to the purest air on earth. In the North-Western corner of Tasmania 40° 41' South, those world-famous Roaring Forties whip away any trace of pollution as they blow across the Southern Ocean.
Combined with low levels of development and its sheer distance from other land landmasses, Cape Grim’s air quality is pretty unique – and the local baseline air pollution station readings prove it.
Crystal clear air isn’t the only thing Cape Grim has going for it, though: rain quality hangs on air quality, so the rain is the world’s purest too.
Given that it rains in Cape Grim for 187 days a year on average, the pasture there makes for perfect grazing land.
So it’s hardly surprising that the British breeds of Cape Grim Beef, lungs full of clean air and bellies busy digesting the superior pastures on offer, have earned themselves a reputation for providing premium-grade beef, sought after by butchers and chefs who have built their careers on choosing the best produce and letting it speak for itself.
CHILLED CAPE GRIM GRASS FED CHUCK ROLL MB2+
FROZEN FRENCH TRIMMED AUSTRALIAN LAMB RACK
White Stripe Lamb is premium pasture fed lamb sourced directly from the foothills of the Victorian Ranges in South Eastern Australia. This region is recognised for its rich, fertile and productive land, ideal for producing Australia's finest quality lambs.
The Lambs ensures 100% succulence and tenderness every time. They are Naturally raised without antibiotics, for a fresh and healthy taste, Naturally marbled on clean pastures for a fantastic flavour and No added hormones.
A Frenched rack of lamb or carré d'agneau is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops.
Rack of lamb pairs well with a variety of seasonings, from fresh herbs like rosemary and thyme to Dijon mustard, spicy harissa, or simply olive oil, coarse salt and pepper. Our frenched rack has fat so brush with olive oil or duck fat before cooking to help maintain moisture. The rack can also be sliced into individual or double chops before cooking, if desired. Rack of lamb and lamb chops are best enjoyed medium-rare. Always allow the finished lamb to rest before slicing or serving.
Packaging: 1000g±
FROZEN AUSTRALIAN LAMB HINDSHANK
Lamb Hindshanks are a bone-in cut from the lower hind leg ideal for braising or slow-roasting preparations. Hindshanks become unctuous and fall-off-the-bone tender when slow cooked. Though the meat itself is very lean, braising lamb shanks in liquid, often with vegetables for added flavor and texture, breaks down the muscle fibers and collagen. This adds a sumptuousness, depth of flavor and body to the sauce.
After braising, the meat can be removed from the bones and shredded, or plated whole on the bone for an impressive presentation. Shanks that have been cut through the stifle joint can be plated standing upright, adding visual intrigue and elegance.
Packaging: 750g± - 2 x 350g
FROZEN DUTCH MILK FED VEAL TENDERLOIN
Veal is the meat from calves, mostly pure-bred male dairy calves.
In many countries, veal production is closely linked to the dairy industry; male dairy calves cannot produce milk and are often considered unsuitable for beef production.
With high, regular rainfall, plentiful sunshine and soil that is rich in organic substances that provide exceptional grazing, the land in Holland is particularly well suited to extensive cattle farming. This is why livestock breeding has been the main agricultural activity there, making use of land which is poorly suited to cereal farming.
Milk Fed veal calves, are reared "under their mother". They are fed on their mother's milk until they are 3 to 5 1/2 months old, suckling directly from her, twice a day. Maternal milk must make up at least 85% of the calf's diet; a limited amount of approved, controlled supplements may be added. This method of rearing the livestock demands time, patience and know-how, to ensure the calf suckles the right amount of milk morning and night. This traditional form of production gives the meat its flavour and soft texture.
The meat is very tender and melt-in-the-mouth, with a very fine, marbled texture. It has a characteristic nutty flavour.
Tenderloin, the most tender cut and full of flavor. You can pan sear, saute, grill, broil, roast or stir fry.
Origin: Holland
FROZEN DUTCH MILK FED VEAL RACK
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