Undoubtedly the most tender cut, our eye filet will melt in your mouth like butter.
A Brazilian Steakhouse favourite cut! You can roast it whole or slice into steaks.
Ooh la la! Bavette is a French gourmet’s favourite cut! Perfect cut to marinade.
Matangi Short Ribs are beautifully marbled and loaded with flavour.
Once you’ve tried Matangi Mince, you will never want any other mince.
A real connoisseur’s delight, roasted Marrow Bones are an easy to cook treat.
Great combination of tenderness and flavour, Matangi Rump is a versatile cut.
Mock Tender or Chuck Tender comes from the Chuck, the base of the neck.
Navel End Brisket is flatter and squarer than the (Point End) Brisket. Layered with more fat it also has more flavour.
The Silverside is the top part of the Round, a working and tasty muscle that makes great, well basted roasts.
The Topside lies next to the Silverside in the Round but is a more tender cut.
Matangi Chuck comes from the base of the beef’s neck, it is a strong, and so very flavourful
The Eye of Round comes from the bottom of the Round (back leg) of the beef.
Also known as Sirloin Tip, from the thigh, the Knuckle is a working muscle, which means loads of flavour.