Undoubtedly the most tender cut, our eye filet will melt in your mouth like butter.
The perfect balance of flavor and tenderness...
Also known as New York Strip Steak, it is a steakhouse’s classic!
This little-known butcher’s cut deserves to be in the spotlight.
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.
“My favorite steak” says Jamie Oliver about the Flat Iron Steak. Need we say more?
Matangi Short Ribs are beautifully marbled and loaded with flavour.
One of Low and Slow amateur’s favorite cut. Good things take time!
The name says it all: it is the same muscle than the Ribeye but further in the Chuck (neck).
Once you’ve tried Matangi’s Mince, you will want no other!
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.
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. 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 Silverside is the top part of the Round, a working and tasty muscle that will do great, well basted, roasts.
Flank is a great cut for a marinade and a quick grilling...
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.
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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