WELCOME TO A BETTER WAY OF EATING BEEF
Traditional prime cuts make up only about 10% of a carcase, leaving much of the rest relegated to mince.
Through careful selection, adroit management and specialised artisan butchery we honour the whole animal to its highest purpose.
We are proud to share our full lineup
- from timeless classics to rare, hard-to-find cuts -
giving you an exciting new way to cook, taste and experience beef.
Navigate the carcase through our three core culinary pillars
From tender steakhouse favourites to rare butcher's secrets, these are the cuts made for fast-searing, butter-basting or the open fire.
Tenderness is largely a function of how hard a muscle works and how old the animal is. The muscles along the loin and rib - giving us classics like the Eye Fillet, Rib Eye, and Sirloin - do very little work, which is why they are effortlessly tender and command top dollar.
But that is not the whole story.
A beef carcase hides many a butcher's secret, that take some identifying and skill to produce.
There are tender, flavourful gems right next to hard working tougher muscles. The time, effort and skill needed to individualise these is lacking in most processing facilities, so they end up as mince and sausages.
Cuts like the Hanger, Denver, Bavette, Vacio, Spider, Merlot and Flat Iron make for an exceptional eating experience.
Artisan seam butchery - separating muscles along their natural seams rather than sawing straight through them - reclaims these hidden gems.
And now we bring them straight to your plate.
THE GRILL - CLASSIC CUTS
EYE FILLET
From the loin and sirloin.
The psoas major does almost no work, and it eats accordingly. The most tender cut on the carcase. Tenderness and flavour are not the same thing, though, and this is the milder of the premium steaks.
Cook whole or portioned. There is no fat to protect it, so the margin between right and ruined is narrow. Pull it early and rest it.
Try: A whole chateaubriand, seared hard then finished in the oven and carved at the table with a peppercorn sauce. Or Beef Wellington, where the mushroom duxelles and pastry do the work the fat cannot.
RIB EYE
The rib section, from the 6th to the 12th rib.
Intramuscular fat is where flavour lives, and the rib carries more of it than almost anywhere else on the carcase.
Grill, hot skillet, or reverse sear. A great crust makes the most of this prized cut. The depth of flavour works well with the smokiness of a charcoal grill and pairs with robust flavours like a cowboy compound butter or peppercorn sauce.
SIRLOIN
The top of the sirloin. Also called Porterhouse or New York strip.
Tender, with a fat cap that renders down and bastes the meat as it cooks. The eating quality lives in that cap and the muscle fibre.
High heat, render on fat side first and turn every 45 seconds for a consistent crust. Baste with butter, garlic thyme and rosemary in the last few minutes. Rest for 10 minutes. Also great with your favorite rub or a compound butter.
RUMP EYE & CENTRE
The round end of the sirloin.
Fine-grained with real depth of flavour. Not the rump of the '70s that hangs off both sides of your plate. A thick-cut medallion with an ideal portion size that is easier to cook to the perfect temperature.
Grill or hot skillet, no further than medium. Stands up to pepper, mushroom, or salsa verde without being overwhelmed. It’s a very elegant cut and works well with a béarnaise or Au Poivre sauce.
THE GRILL - SPECIALTY CUTS
PICANHA (RUMP CAP)
The top of the rump.
The fat cap makes the cut. It renders through the meat as it cooks, which is why Brazil built a cuisine around it.
Reverse sear, ensuring good rendering of the fat layer, then slice thinly against the grain to serve.
Try: Churrasco-style - cut into thick horseshoes with the grain, skewered fat side out, cook over coals, and slice thinly. Serve with chimichurri or salsa criolla.
TRI TIP
The bottom sirloin primal.
Lean, but carries loads of flavour. A Californian barbecue classic that Australia has largely ignored. A really versatile cut.
Grill, smoke, or roast to medium-rare. Cook slowly over coals to 50°C before resting. The grain changes direction partway along, so locate it and slice against the grain on both halves. Works well with your favourite rub and makes epic tacos.
FLAT IRON
In the Chuck primal, specifically the top blade.
The second most tender muscle on the carcase after the tenderloin, and it comes out of the chuck. Well marbled and full of flavour.
Grill or pan-fry to medium-rare. Butter baste and serve with a great béarnaise.
DENVER
Under the shoulder blade, in the chuck primal.
Sits under the blade, where the muscle works less than the shoulder around it. Marbled and rich, with a uniform shape that makes it easy to cook.
Reverse sear, grill, or sous-vide to medium-rare. It carries enough fat to forgive a slightly hot pan. Great with a Beurre Rouge.
CHUCK EYE
The upper shoulder, separated from the rib eye by a single knife cut.
Separated from the rib eye by a single knife cut and shares the same muscle group, including part of the spinalis. Most of the flavour of a rib eye at a fraction of the price.
Reverse sear, or sous-vide then flash sear. Treat it as a rib eye and it behaves like one.
Try: Cut thick, grilled over coals, and served with a chimichurri. Or diced and skewered with onion and capsicum for kebabs that actually taste of beef.
THE GRILL - RARE CUTS
HANGER (ONGLET)
Hangs from the diaphragm, between the rib and the loin. Only one per animal.
Only one per carcase. It hangs rather than works, so it stays tender, but it sits near the kidney and carries an intensely mineral, beefy flavour. Scarcity is why butchers kept it for themselves.
The central sinew must come out. Grill hot and fast, no further than medium-rare, and slice thin against the grain.
Try: The bistro standard onglet à l'échalote - seared and buried under soft shallots in red wine. Or grilled and sliced over frites with a garlic and parsley butter.
BAVETTE (FLAP STEAK)
The bottom sirloin, near the flank and closer to the hindquarters.
A loose, open grain that holds a marinade in a way tight-grained cuts cannot. Rich and unmistakably beefy.
Hot and fast, rested, then sliced thin against the grain. Overcook it and the open grain turns stringy. A French classic perfect for steak frites, served with a shallot and red wine reduction and a pile of chips.
SPIDER (ARAÑA)
The hip socket. Only two per animal.
Features a web-like network of marbling that gives it its name. Called a butcher's cut because the butcher kept it for themselves. Tender and intensely flavoured.
Hot and fast, medium-rare at most. Salt and pepper - it needs nothing else.
Try: Straight over coals and sliced onto a warm board with sea salt flakes and a squeeze of lemon. Or seared in butter and served whole - one steak per person, because there are only two per animal.
The plate primal, near the diaphragm.
Coarse-grained with fat running right through it, which is why it chars the way it does. Argentina built its parrilla around this cut.
Marinate, cook fast over high heat, and slice thinly across the grain.
Try: Argentinian entraña over coals with chimichurri and grilled provoleta. Or marinated in lime, cumin, and garlic for fajitas - let it rest, then slice against the grain.
The plate primal, near the diaphragm.
Coarse-grained with fat running right through it, creating incredible charring ability and intense beef flavour.
Marinate, cook fast over high heat, and slice thinly across the grain.
Try: Chimichurri exists for this cut; the intense flavour also pairs exceptionally well with peppercorn or garlic sauces.
VACÍO (FLANK)
The abdominal muscles, from the lower chest or flank just beneath the loin.
Long, coarse fibres and deep flavour. Proof that eating quality is not confined to the expensive end of the carcase.
Marinate and grill, ideally slowly over coals. Slice thin against the grain.
Try: Vacío al asador, cooked slowly beside the fire until the fat crisps, served with salsa criolla. Or marinated in soy, ginger, and sesame, grilled hard, and sliced for a rice bowl.
The shoulder (chuck primal). The teres major muscle, also called the shoulder tender.
Nearly as tender as the fillet, but from the shoulder rather than the loin - a great example of better carcase utilisation.
Grill, pan-fry, or roast whole. Small enough for an individual Wellington, and it takes a béarnaise well. Use your favourite rub and grill.
Try: Roasted whole, sliced into medallions, and served with a red wine jus and potato purée. Or cut into individual Wellingtons for a dinner party, one per person.
MERLOT
The heel of the round, in the hindquarter.
From the heel - one of the harder-working parts of the round - yet surprisingly tender. Named for its deep colour, overlooked for its position.
Marinate, grill hot and fast, medium-rare at most. Slice thinly against the grain. It is lean, so it does not forgive an overcook.
Try: Marinate in red wine, garlic, and thyme; grill and serve with roasted beetroot. Or slice thin for a steak salad with mustard dressing.
SIERRA
From the Chuck primal.
Flat and open-grained, similar in character to flank, from a part of the shoulder usually destined to be sold as stewing meat. Lean, with far more flavour than lean cuts generally manage.
Marinate. High heat, short time, thin slices across the grain.
Try: Great for carne asada - marinated in lime, orange, garlic, and chilli, grilled hard, and sliced for tacos. Or stir-fried with black bean sauce and plenty of spring onion.
SLOW-COOKED LUXURY
Embrace the ritual of low heat, slow time and serious reward. Built for slow braises, long smokes and comforting pot roasts, this collection turns the carcase’s hardest-working muscles into sheer luxury.
These cuts come from the hardest-working parts of the animal - the shoulder, shank, cheek and tail - yielding classics like Brisket, Short Ribs, Beef Cheeks, Oxtail, and Osso Buco. Because these muscles do heavy work, they are rich in connective tissue, or collagen. And they reward a cook who understands them.
From 71°C to 95°C collagen slowly converts into rich, liquid gelatin and absorbs 20 to 30 times its weight in water. This holds moisture right inside the muscle fibers, producing an unbeatable silken mouthfeel and a deep, glossy pan sauce that belongs in a fine-dining kitchen.
Our beefs high collagen solubility will have you fall in love with the low and slow cooking method that is used across cultures from Armenian Short Ribs with roasted grape and pistachio salsa to Beef Hifiridzi from Zimbabwe.
SLOW-COOKED LUXURY
The lower chest, below the first five ribs.
High collagen under a generous fat cover. When cooked low and slow, the collagen breaks down into gelatin and the fat renders through the meat, giving you unmatched richness and tenderness. Cooked quickly, it does neither.
Low and slow is not a preference, it is a requirement. Smoke or braise, keeping the heat steady (around 105°C–120°C) until the internal temperature reaches between 70°C~95°C. This is when the collagen conversion happens and it probes like soft butter. Rest thoroughly before slicing across the grain.
Try: Central Texas-style smoked brisket with a simple salt and black pepper rub, or slow-braised in stout, root vegetables and star anise for a hearty Sunday lunch.
SHORT RIBS
The lower rib section (plate primal), near the brisket.
Deep beef flavour with thick layers of meat intertwined with fat and heavy connective tissue. When rendered properly and once the collagen has dissolved, you are left with an unbeatable rich, silken mouthfeel.
Braise, smoke, or slow-roast. Bold flavours hold their own against it.
Try: Braising in red wine with thyme and star anise, reduced to a glaze and served over polenta. Or Korean galbi-jjim, slow-braised in soy, pear, and garlic with daikon and chestnuts.
BEEF CHEEKS
The facial muscle (mandible area).
The hardest-working muscle on the animal, and almost entirely connective tissue. That is a problem over fifteen minutes, but an advantage over three hours. Priced accordingly, which makes it one of the best value cuts available.
Packed with pure collagen, resulting in extraordinarily tender, gelatin-rich meat after braising.
Slow-braise three to four hours until spoon tender. The gelatin thickens the sauce without any help.
Try: Slow-braised in port and dark beef stock, served over a silky potato purée or parmesan polenta. Or Mexican barbacoa, braised with chipotle, cumin, and orange, then shredded into tacos.
OXTAIL
The tail, cut across into rounds.
High ratio of bone, gelatin, and bone marrow. Yields the richest, stickiest sauce or stew base, which is why oxtail turns up independently in Caribbean, Korean, and Italian cooking.
Long, slow braise. Brown heavily first to build depth of flavour, then simmer gently for 3–4 hours until the meat melts off the bone. Skim the fat, and cook it the day before if you can.
Try: Classic Jamaican oxtail stew with butter beans, or an authentic Roman Coda alla Vaccinara braised with tomatoes, celery, with a hint of cocoa.
Cross-cut from the shank, above the knee (forequarter or hindquarter).
Heavily exercised muscle with the marrow bone left in. Rich in connective tissue that melts during slow cooking to, together with the marrow, create a rich, glossy sauce.
Slow braise at around 90°C for a few hours in good stock with aromatics. Leave the marrow bone intact so it renders into the cooking liquid. Finish with citrus or vinegar to cut the richness. Done when the meat is tender but still holding to the bone.
Try: Traditional Milanese Osso Buco with white wine, tomatoes, and gremolata, served over saffron risotto. Or braise with tomato, white wine, and rosemary, served over soft pappardelle.
TOPSIDE
The muscle on the inside of the thigh, pressed against the pelvis.
Very lean, large, and uniform, with a fine grain and almost no seam fat. It slices beautifully - long, clean, even slices with no gristle to work around.
High-heat sear followed by a gentle roast at 160°C to rare or medium-rare (52–55°C internal, no further). Past medium it's dry and there's no fat to rescue it. Rest thoroughly before slicing paper-thin across the grain.
Try: Excellent for traditional schnitzels or minute steaks: slice thin, pound out, and flash fry.
SILVERSIDE
Outer hind leg, sitting under the silvery connective tissue sheet that gives the cut its name.
Dense, robust muscle with deep beef flavour. Built to hold its shape through long, slow wet cooks and brine cures where other cuts would fall apart.
Perfect for corning or pot-roasting. Cure for 5–7 days and simmer gently for 3 hours, or smoke after curing to make hot-smoked pastrami. Trim the outer silver skin before cooking.
BOLAR BLADE
Forequarter, cut from the active outer shoulder muscle.
The king of pot roasts. Richer in collagen and intramuscular fat than any of the leg roasts, it stays moist through a long cook, while creating a deep, velvety pan gravy. It holds its structure perfectly for neat carving.
Half-submerge in stock and aromatics, braising covered at 150°C for 3–4 hours until the collagen fully melts. A classic served sliced with horseradish and Yorkshire puddings.
Inner hind leg (inside the silverside). The semitendinosus - a long, narrow, cylindrical muscle running down the back of the thigh, tapering to one end.
Perfectly uniform shape and grain, no seams, no gristle, almost no waste. That regularity is its real asset: it slices into identical rounds, it cures evenly, and it takes a marinade uniformly. Lean and fine-grained, built to feed a table rather than a plate.
Freeze briefly before shaving thinly (2–3mm). Ideal for stir-fry, hot pot, shabu shabu, Vietnamese bò tái, or Philly cheesesteak-style sandwiches. Cooking time is measured in seconds. Outstanding when cured for homemade bresaola. Not for grilling. Keep temperatures strictly under 55°C to preserve tenderness.
From fast wok-sears to rich midweek ragùs, these are your most reliable, high-rotation kitchen essentials.
The arithmetic of whole-carcase butchery means a generous portion of the animal is dedicated to Premium Mince, Stir Fry Strips and Braising Beef. These aren’t lesser cuts - they are the workhorses of household cooking. We craft them intentionally, aging the beef so it performs better in your kitchen.
Our mince is balanced with natural fat so it browns properly in a hot pan and delivers the ideal texture for burgers. High-collagen shoulder is selected for braising dice so it stays remarkably tender and does not dry out, while hindquarter cuts are cleanly trimmed for stir-fries that tenderise in minutes.
WEEKNIGHT HEROES
Trim from across the carcase, blended for a consistent lean-to-fat ratio.
Getting the balance right is everything. You want enough natural fat for flavour and browning without it being greasy - too lean and it stews in its own liquid, which is where most disappointing mince goes wrong.
Hot pan, do not crowd it, and leave it alone long enough to crust.
Try: A proper ragù, browned hard then simmered two hours with milk, wine, and soffritto. Or smash burgers, pressed thin onto a screaming hot plate so the whole surface caramelises.
STIR FRY STRIPS
Sliced from lean cuts across the hindquarter.
Lean strips, cut to cook in minutes. The constraint on a weeknight is time, not quality.
Velvet it first - a teaspoon of bicarb per 500g with a splash of water for 30 minutes, then rinse thoroughly before marinating. Very hot wok, high-smoke-point oil, and cook in batches.
Try: Beef and broccoli in oyster sauce, wok-fried in under five minutes. Or Thai beef with Thai basil and chilli, finished with a fried egg on rice.
BRAISING BEEF
Diced from the shoulder and other well-worked muscles.
Diced from working muscle, so it carries the connective tissue a braise needs. Lean diced beef from other parts of the animal lacks this collagen, and will end up dry no matter how long you cook it.
Brown it properly first - the Maillard reaction builds flavour - then low heat and time.
Try: A Vietnamese bò kho, braised with lemongrass, star anise, and annatto, served with a baguette to mop the sauce. Or Belgian carbonnade, simmered in dark beer with onions and a slick of mustard on toasted bread.
