From a weeknight mince to full‑blood Wagyu, our beef spans every occasion. Here's the whole range, organised so you can find your cut in seconds — all halal, all from traceable sources.
Everyday beef. Mince in three blends — lean (~5% fat), standard (~10%), high‑fat (~30%) for the juiciest burgers — plus mixed diced lean for curries, stews and skewers, and beef chuck for low‑and‑slow pot roasts and pulled beef. Fresh beef sausages and burgers, too.
Steaks. The four classics — rib‑eye, sirloin, fillet, rump — each explained in Choosing the right steak, plus showstoppers: Tomahawk, T‑bone & Porterhouse, Fillet Mignon, Chateaubriand (for two) and Wellington‑ready fillet.
Roasts & slow cuts. Brisket (joint, rolled & tied, diced, full packer) — see The brisket guide; short‑rib (cross‑cut or dramatic "dino" bones); shin/ossobuco for melting braises; fore‑rib aged for concentrated flavour; ox tail for rich stews.
The premium tiers. Grass‑fed Irish beef · Black Angus premium grain‑fed (NSW, 250 days) · aged beef · and halal Wagyu up to full‑blood BMS 9+ — explained here.
Deli & extras. Crispy beef bacon, beef bacon rashers, brisket pastrami, smoky brisket slices, salami, beef jerky (chipotle, teriyaki, original, lime‑garlic‑coriander), bone marrow boats, beef tallow and grass‑fed beef broth.
Not sure where to start? Tell our team the dish or the occasion, and we'll point you to the perfect cut.
FAQs
- What's your best cut for a curry? Diced beef (mixed lean) or chuck — both reward slow cooking. For a richer body, add a shin slice.
- Which beef is best for burgers? High‑fat (30%) mince or Angus 80/20; for indulgence, Wagyu mince.
- What's good for a Sunday roast? Fore‑rib, sirloin joint or a rolled brisket.