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CHILLED BEEF (ALL) There are 19 products.
Yakiniku Personal Sets for a variety of selected cuts! 100D Grainfed Ribeye 150D Grainfed Rib Fingers Grainfed Tongue*Weight is approximate. Items are subjected to availability and change. Yakiniku Personal Sets for a variety...
Angus Grass-Fed ribeye rivals the best beef on the market – with generous marbling for intricate flavors and exceptional beef taste. $7.89 per 100g Angus Grass-Fed ribeye rivals the...
$6.80/100g Farmed free range in New Zealand, outdoors year-round on the rich pastures allow Angus beef cattle to reach incredible conditions with a natural grass diet. $6.80/100g Farmed free range in New...
$4.80/100g $4.80/100g
Beautifully marbled, tender and rich MB6/7 Australian Wagyu ribeye. Best prepared by pan-frying, grilling, and broiling. $15.80/100g Beautifully marbled, tender and rich...
$3.29/100g Lean and very flavourful grassfed flank steak from Australia $3.29/100g Lean and very flavourful...
$3.89/100g 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. $3.89/100g Located on the inside of...
$3.89/100g 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... $3.89/100g The oyster blade is a...
$3.89/100g Beef Intercostal muscles are derived from and in between the ribs of the Hindquarter and Forequarter. Grass fed rib fingers make excellent stews and karubi cuts for Yakiniku! $3.89/100g 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. $3.89/100g A larger version of the ribeye steak...
Savoury, flavourful USD Choice Angus ribeye. Best prepared by pan-frying, grilling, and broiling. $7.89/100g Savoury, flavourful USD Choice Angus...
Boneless Short ribs are cut from the meat above the ribs closest to the shoulder. They are praised for its juiciness and beefy flavor—benefits of its deep marbling. While it’s not a naturally tender cut, the steak doesn’t have a lot of connective tissue, so it can be cooked quickly, either grilled or pan-seared. They are also a choice selection for stews.... Boneless Short ribs are cut from the...
$6.49 / 100g Savoury, richly favoured,well marbled USDA Choice Angus Striploin that dissolves in your mouth Best prepared by pan-frying, grilling, and broiling. $6.49 / 100g Savoury, richly...
$6.49/100g Savoury and beautifully marbled USDA Choice Angus Striploin has a distinct flavour that makes it a top choice for roasting. *Available as a full slab for roasting, no butchery service for this item. $6.49/100g Savoury and beautifully...
$15.60/ 100gm Savoury, richly favoured,well marbled USDA Prime ribeye that dissolves in your mouth! Best prepared by pan-frying, grilling, and broiling. $15.60/ 100gm Savoury, richly...
Beautifully marbled, tender and rich MB6/7 Australian Wagyu ribeye. Best prepared by pan-frying, grilling, and broiling. $16.80/100g Beautifully marbled, tender and rich...
$6.89/100g The Rump Steak tend to be more flavourful than other cuts, this is tender and a good everyday steak is taken from the lower back of the animal. Great for grilling and roast! $6.89/100g The Rump Steak tend to be...
$7.39/100g Often referred as the ‘Butcher’s Steak'’, Wagyu hanger steaks are highly prized by the Butchers for marbling & tender cuts. It’s an easy cut to cook, recommended 3-4 minutes per side on grill or pan sear. Be amazed when you taste the rich flavor and how it practically melts in your mouth. $7.39/100g Often referred as the...
The Tomahawk is one of the largest steaks in Australia. Each Tomahawk is a rib-eye, or scotch fillet on the bone, and comes from the coveted Wagyu beef. Its namesake is the mammoth rib bone left on the cut which consists of tender intercostals meat. The Tomahawk is one of the largest...
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