From one meat lover to another.
Undoubtedly the most tender cut, our eye filet will melt in your mouth like butter.
The perfect balance of flavour and tenderness.
Also known as New York Strip Steak, it is a steakhouse classic!
This little-known butcher’s cut deserves to be in the spotlight.
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.
Packed full of flavour and with good marbling it does great on the grill.
“My favourite steak” says Jamie Oliver. Need we say more.
Matangi Short Ribs are beautifully marbled and loaded with flavour.
One of Low and Slow amateur’s favourite cut. Good things take time!
The name says it all. It is the same muscle as Ribeye, but further in the neck.
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.
Cheeks is one of those cuts you can’t find everywhere.
A real connoisseur’s delight.
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.
Shin is meat from the shank of the beef, you might know it as Osso Buco.
The Silverside is the top part of the Round, a working and tasty muscle that makes great, well basted roasts.
Flank is a great cut for soaking up a marinade then quickly grilling.
The Topside lies next to the Silverside in the Round but is a more tender cut.
From the Chuck, the Bolar Blade is an ideal cut for a roast or braised beef.
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.
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