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$3.80/100g Located on the inside of the abdomen wall just below the ribs, skirt steak can be either of two long, flat, well-marbled muscles: the diaphragm and the abdominal muscle. A little rough to look at, skirt steaks are versatile and full of flavour. These steaks provide more chew than others, which is easily softened with an acidic marinade. $3.80/100g Located on the inside of...
$2.80/100g Cut from the Plate, the inside skirt is a long, thin, affordable muscle that offers good flavor and absorbs marinades well.It has a prominent muscle grain, similar to the outer skirt & flank steak, so it should be thinly sliced against the grain and cooked no further than medium rare for optimal tenderness. Inside skirt steaks are the... $2.80/100g Cut from the Plate, the...
$3.80/100g The oyster blade is a muscle that sits just below the shoulder blade. Roasting this cut whole allows the connective tissue to melt into the meat, resulting in a flavourful and tender roast. Oyster blade roast can be further cut into steaks, thinly sliced for stir-fries, or diced for slow-cooking. *Offering steak cut portioning. No Shabu-Shabu... $3.80/100g The oyster blade is a...
$6.80 per 100g Australian grass-fed tenderloin is a tender and lean cut. A much loved cut among the ladies. $6.80 per 100g Australian grass-fed...
Net Weight: 250g (1-2 slices) Australian grass-fed tenderloin is a tender and lean cut. A much-loved cut among the ladies. Sliced and packed in Australia. Net Weight: 250g (1-2 slices)...
$3.20/100g Lean and very flavourful grassfed flank steak from Australia $3.20/100g Lean and very flavourful...
As this cut comes from a muscle used constantly for movement, it has little fat and plenty of connective tissue. Cooking boneless shin using a moist low, slow method softens the connective tissue and tenderises the cut while releasing a rich flavour and delivering a fall-apart texture. $2.49 per 100g As this cut comes from a muscle used...
Bony, gelatin-rich meat, excellent for stews and soup. $3.00 per 100g Weight: 500g Bony, gelatin-rich meat, excellent...
The porterhouse steak is cut from the rear end of the short loin and has more tenderloin steak than striploin. Sliced and packed in Australia. Net Weight: 190g The porterhouse steak is cut from the...
This item is pre-sliced (Approx 6-7pc). Tender and flavorful Bone-in short ribs are sliced thinly for grilling. Top selection for Korean BBQ. This item is pre-sliced (Approx...
Tender, juicy and flavourful,grass fed, NZ Grassfed ribeye. Best prepared by pan-frying, grilling, and broiling. $4.80 per 100g Tender, juicy and flavourful,grass...
$3.00/100g Beef Intercostal muscles are derived from and in between the ribs of the Hindquarter and Forequarter. They make excellent stews and karubi cuts for Yakiniku! $3.00/100g Beef Intercostal muscles...
A larger version of the ribeye steak with a dramatic and elegant presentation, which is perfect for impressing guests. Great for Roast. $2.80/100g A larger version of the ribeye steak...
$3.80/100g $3.80/100g
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