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AAA Angus Boneless Blade cut from the chuck portion is a roast that cooks great in the slow cooker. Containing light marbling it’s tender, juicy, flavourful and often treated as a pot roast. -
AAA Angus Top Butt Roast also known as Top Sirloin Roast is cut from the top of the sirloin portion. This is a tender, juicy full flavoured cut offering a light marbling that makes for an excellent roast. -
AAA Angus Top Round Roast is cut from the rump portion and is a very lean, full flavoured cut that benefits from a slow roasting. Compared to other cuts from the round it is considered to be more tender. -
AAA Angus Beef Inside Round roast Is a cut from the inside of the leg portion (very lean) and offers great flavour it is best cooked slow roasted to get a tender juicy roast. Also it is commonly roasted and sliced for roast beef. -
AAA Angus Top Round Steak Cut from the back legs and is basically a slice of top round roast. Best cooked slowly at low temperatures to give you a nice flavourful tender steak. -
AAA Angus Eye of Round Steak cut from the rear leg area this steak is also versatile and is often used in stir fry, braising and chicken fried steak. Contains a small strip of fat on either side of the steak which gives it even more flavour. -
AAA Angus Blade Steak cut from the shoulder it is a versatile cut with great flavour. With a perfect amount of marbling this steak is great tasting no need for seasoning, because of this It is used in various different recipes. -
AAA Angus Flank Steak cut from the abdominal portion it is a very flavourful steak giving a strong beef taste and is a bit tougher of a cut. Great steak for marinating and often used thinly sliced and stir fried. -
AAA Angus Bacon Wrapped Tenderloin is a fine cut of tenderloin steak tender as can be wrapped in a delicious slice of grade A bacon. These steak are very popular during barbecue season as the bacon and steak grilled together are a match made in heaven. -
AAA Angus Tenderloin Steak is a loin cut also known as filet mignon which is the most tender steak, often used in beef stroganoff recipes. Tenderloin is a very lean cut of meat offering a very tender steak you could cut with a fork. -
AAA Angus Cowboy Rib Steak cut from the rib section also known as the tomahawk ribeye steak. This is a large steak featuring a long bone attached giving it a distinct look. Rich, juicy with a generous amount of marbling this steak offers lots of flavour. 2 ½ inches thick it is the largest steak we offer. -
AAA Angus Ribeye Steak cut from the rib section is a rich, tender full flavoured steak. Excellent marbling and fat lines give you a steak that is very juicy and is considered to be one of the tastiest steaks available. -
AAA Angus Prime Rib Steak cut from the primal rib section offers rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout. -
AAA Angus Striploin Steak is cut from the middle therefore it contains more top quality meat for your money. The Striploin is one of the most flavourful steaks with a distinct fat strip that runs alongside of the steak allowing it to lock in all that juicy flavour. -
AAA Angus Swiss Steak also known as a Minute Steak is cut from a sirloin portion and is a great fast fry steak as it can easily be cooked in a frying pan. This steak is tenderized and flattened to make for easy cooking. -
AAA Angus Sirloin Steak is cut from the back section and offers a well flavoured steak suitable for cooking with strong flavoured sauces as they pair well together. Moderately tender, succulent and juicy. -
AAA Angus Wing Steak also known as club steak is cut from the short loin and features a great cut of striploin with a rib bone attached which offers even more flavour to this excellent cut of steak. A juicy and tender steak. -
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Grade A Pork Tenderloin a long thin cut of pork also known as pork fillet. This is a versatile cut that can either be roasted in a slow cooker or oven or seasoned and cooked on the grill either way a very delicious choice. -
Grade A Pork Chop end to end are cut from top quality pork with the traditional bone in look those chops can be enjoyed in many different ways. -
Grade A Pork Butt Steak cut from top quality pork and a great blend of fat to pork ratio which is why it is often used in a roast form to make pulled pork. These pork steaks offer lots of flavour and cook really well using any method (grill, pan, and oven). -
Grade A Pork Loin Steak cut from the loin portion which offers a lean, tender boneless pork chop. Very versatile for cooking either in your conventional oven or on the grill it’s sure to be delicious. -
Grade A Pork Side Ribs cut from the belly portion also known as spare ribs. These ribs tend to be a bit fattier which makes them more tender than a pork back rib. Often used is Asian cuisine. -
Grade A Pork Back Ribs cut from the back portion of the rib cage offer a meatier rib than the side ribs. These ribs are best cooked slowly on low heat to give you that fall off the bone, tender rib meat that will get your mouth watering.
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