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Often relegated to the slow-cooker, our Angus Rump Steak is just fine served as a traditional steak cut. Located on the back of the animal, the Rump is made up of multiple muscles and is one of the trickier steaks to cut. Luckily, our qualified butchers all know how to cut Rump!2 x 250g (approximate...

Don’t mess around, this is the cut you need when you want to impress a crowd! Our Whole Angus Eye Fillets are trimmed from the side muscle and ready to cook whole or sliced into steaks. The Eye Fillet, or Tenderloin, is incredibly tender: Lean on the outside and you’re able to eat every last pie...

Scotch Fillet or Rib-Eye steak comes from the front of the animal. Known for the marbling running through the beef, plus it’s centre block of fat, Scotch Fillet is a great frying steak. Scotch is the King of the BBQ, so if you're hosting. make sure to add this one to your shopping list.2 x 250g (a...

Historically sold as gravy beef, this is a full flavour slow cooking cut. Our grass-fed Angus Shin Beef is sourced from the shin of the front or rear legs of the steer and is cut into a thin slice. Its depth of flavour and tenderness make it ideal for hearty, warming meals.

This cut can also be broken down into great steak cuts like flat iron steak. Common uses: - Slow casseroles and stews- Braised dishes and wet cooking in a pressure cooker for Indian curries- One of the better cuts for ageing

Our Grass-Fed Flat Iron Steak is cut from the shoulder blade, known for its exceptional tenderness and rich flavour. Often hailed as one of the best-kept secrets in the steak world, this cut offers a perfect balance of flavour and affordability.