Undoubtedly the most tender cut, our eye filet will melt in your mouth like butter.
A Brazilian Steakhouse favourite cut! It is a great cut you can roast as a whole or slice into steaks.
Ooh la la! Bavette is a French gourmet’s favourite cut! Perfect cut for marinades.
This cut is extra flavourful and does great on the grill, it has good marbling.
Matangi Short Ribs are beautifully marbled and loaded with flavour.
The name says it all: it is the same muscle than the Ribeye but further in the Chuck (neck).
A real connoisseur’s delight, roasted Marrow Bones are an easy to cook treat.
Great level of both tenderness and flavour, Matangi Rump is a versatile cut.
Cheeks is one of those cuts you can’t find everywhere. However, it is a cut of choice for many.
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. It is also layered with more fat.
Shin is meat from the Shank of the beef, you probably heard of it as Osso Buco.
The Topside lies next to the Silverside in the Round. However, more tender...
From the Chuck, the Bolar Blade. This is an ideal cut for a roast or braised beef.
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.