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Product profile

Sourced from the rib primal, O.P. Ribs retain the rib bone, creating a distinctive presentation and contributing to the cut’s characteristic flavour. The natural marbling within the rib-eye muscle helps deliver succulence and tenderness when the product is prepared with appropriate cooking control.

Well suited to grilling, pan-searing and roasting, this cut is a strong choice for premium steak service, sharing dishes and feature menu presentations. The bone-in format offers visual appeal, while careful cooking and resting help achieve a consistently enjoyable result.

O.P. Ribs are used by steakhouses, premium pubs, clubs and restaurants looking for a distinctive rib cut for their menus. Product grade, portion size and presentation can be discussed to suit individual food-service requirements.

Product profile

Grass-Fed Striploin is taken from the short loin and offers a firm yet tender texture with a distinctive natural beef flavour. Its comparatively leaner profile makes it a suitable option for venues seeking to feature grass-fed beef across their menus.

For best results, striploin is generally cooked over high heat and rested before slicing or serving. Its even shape and defined grain make it practical for portioning and presentation in commercial kitchens.

Depending on product specification and availability, Grass-Fed Striploin may be offered across 3 Star to 6 Star grades. These grades indicate differing eating-quality and marbling characteristics, with higher grades generally associated with greater marbling and tenderness.

Approximate carton configuration: 3 pieces per carton, approximately 6 kg per piece. Actual piece weights and carton totals may vary and should be confirmed when ordering.

Product profile

Grain-Fed Rump is taken from the hindquarter and offers a pronounced beef flavour with a firm, versatile texture. The level of marbling and eating characteristics will vary according to the product’s specific grade and specification.

Suitable for grilling, pan-searing and roasting, rump can be portioned into steaks or prepared whole for carving and roast applications. Allowing the meat to rest after cooking and slicing across the grain can help optimise tenderness.

Its versatility makes Grain-Fed Rump a practical option for pubs, clubs, casual dining venues and catering operations. It can support a range of menu styles where flavour, portioning flexibility and value are important considerations.

Product profile

As the thicker end of the tenderloin, Butt Tenderloin provides useful yield for cutting steaks and medallions. While its shape and texture can differ from centre-cut portions, it remains a sought-after option for tenderloin menu applications.

This cut is suitable for grilling, pan-searing and roasting whole before portioning. Consistent trimming and portion control can assist kitchens managing steak specifications and service requirements.

Butt Tenderloin is used by restaurants, hotels and catering kitchens seeking a versatile tenderloin option. Trimming requirements, portion sizes and product specifications should be confirmed to suit the intended application.

Product profile

Sourced from the shoulder blade area, Bolar Blade is valued for its full beef flavour and suitability for longer cooking methods. Its connective tissue benefits from gentle, controlled cooking, which helps develop a tender texture over time.

Ideal for slow roasting, braising and pot roasting, this cut can be prepared whole for roast beef service or used in slow-cooked dishes. Resting before carving and slicing across the grain can help achieve an even finish.

Bolar Blade is a practical choice for pubs, clubs, catering kitchens and food-service operations preparing roasts, braises and other slow-cooked menu items.

Product profile

Taken from the abdominal area, Flank Steak has a pronounced grain and a firm texture characteristic of a well-used muscle. Its bold beef flavour makes it a versatile option for a range of contemporary and traditional dishes.

For a tender result, flank steak is generally cooked quickly over high heat, then rested and sliced thinly across the grain. It also works well with marinades and flavour-led preparations.

Common menu applications include steak sandwiches, salads, fajitas, stir-fries and bistro-style dishes. Flank Steak is a useful option for pubs, restaurants and catering businesses seeking a distinctive, adaptable beef cut.

Product profile

Sourced from the lower leg, Heel Muscle is a lean, well-exercised cut with connective tissue that responds particularly well to slow, moist cooking. As it cooks, the connective tissue softens, contributing body and richness to the finished dish.

Well suited to stews, curries, casseroles, braises and pie fillings, Heel Muscle develops depth of flavour when cooked slowly with stock, sauces, herbs and other ingredients. Extended cooking helps achieve a tender result.

A dependable option for pubs, restaurants, catering kitchens and bulk food-service operations, Gravy Beef is valued for hearty menu applications and its versatility in batch cooking.