Beef

  • T-Bone - Cut from the Shortloin, T-bone steaks are great for barbeques, pan frying.
  • Rumps - For best savings look for the whole rumps and ask our butchers about our free slicing. Can be cut into steaks, roasts or stir fry for a variety of cooking options.
  • Porterhouse Steak - cut from the striploin. The versatile porterhouse are great for barbeques and can also be pan fried or grilled
  • BBQ Steak - A lean meat steak sourced from the blade, tenderized to suit barbeques and fry pans
  • Mince - regular, premium and lean mince .

Beef Eye Fillet

How To Cook!

Diced Beef

How To Cook!

Ox Tail

How To Cook!

Beef Mince

How To Cook!

Pork

  • Pork Loin Chops - Perfect for barbeques or grilled
  • Rolled Leg Roast - A lean cut that makes a great tasting and healthy roast
  • Pork Cutlets - Cut from the loin, cutlets are ideal for barbeques, pan fry, grill or roast.
  • Pork Neck - This cut is extremely tender and juicy which make it great for roasts or pan frying.

Pork Belly

How To Cook!

Pork Rack

How To Cook!

Pork Leg Roast

How To Cook!

Lamb

  • Lamb Chops - can be cut from either the Chump, Forequarter, loin or neck. Chops are great either on the barbeque or on pan fry. Lamb Roasts - A variety of roast cuts available great for all occasions
  • Leg of Lamb - another great roasting cut
  • Lamb shanks - from the leg bone beneath the knee, shanks are best prepared when braised
  • Lamb Cutlets - cut from the loin, this cut is lean and tender and can be crumbed, These are great for barbeques or pan fried.

Leg Of Lamb

How To Cook!

Lamb Casserole

How To Cook!

Lamb Rack

How To Cook!

Lamb Loin Chops

How To Cook!

Chicken

  • Whole Roasting Chickens -
  • Various Cuts 
  • Marinated Portions
  • Casserole Portions
  • Kebabs
  • Mignon
  • Kiev
 
 
 

Chicken Breast Fillets

How To Cook!

Whole Chicken

How To Cook!

Chicken Maryland

How To Cook!

Chicken Casserole

How To Cook!

Veal

  • Veal Roast - can come as either a shoulder roast or leg roast. Great for winter
  • Veal Schnitzel - sourced from the leg, used for the classic schnitzel
  • Veal Osso Bucco - cut from the leg bone, Osso Bucco are perfect for winter stews
  • Veal Cutlets - cut from the loin, this cut is lean and tender. These are great for barbeques or pan fried.
  • Veal Shanks (Shin) - from the leg bone beneath the knee, shanks are best prepared when slow cooked