BEEF PRODUCTS.
Welcome to our selection of premium beef butchery products, where quality meets taste. Discover a variety of cuts meticulously crafted by our skilled butchers to elevate your culinary experience. From rump, stewing beef, chuck, brisket, tenderloin to ribeye, each cut is expertly trimmed and prepared to ensure exceptional flavour and tenderness. Whether you’re grilling, roasting, or braising, our beef products promise to satisfy even the most discerning palates. Explore our collection and indulge in the finest cuts for your next meal.
RED/ROUGH OFFAL.
Explore the rich and savoury world of beef offal with our carefully curated selection. Delight in the distinct flavours and textures of offal and variety meats, each offering a unique culinary experience. From hearty beef liver to succulent sweetbreads, our offal selection is perfect for those seeking adventurous tastes and traditional dishes alike. Sourced from the highest quality beef, our offal is sure to elevate your cooking to new heights. Discover the depth of flavour and versatility of beef offal with our premium selection today.”EST 1980
BEEF UP YOUR KNOWLEDGE.
Beef is divided into large sections called primal cuts, which you can see in our beef cuts chart. These primal beef cuts, or “primals,” are then broken down further into subprimals, or “food-service cuts.” These are then sliced and chopped into individual steaks, roasts, and other retail cuts.
Comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavourful cuts of meat.
The beef rib primal cut is used for the traditional standing rib roast (also called prime rib). It’s also the source of the delectable ribeye steak as well as the classic French entrecôte.
The beef plate primal includes the short ribs. It is also where the skirt steak is located, which is used in carne asada.
Is one of the most flavourful cuts of meat. It’s a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection.
The beef shank is the leg of the animal’s thigh. Each side of beef has two shanks, one in the forequarter and one in the hindquarter. It is extremely tough and full of connective tissue.
A cut from the hindquarter, the short loin is where we find the most desirable cuts of meat. These include T-bone and poeterhouse steaks, as well as the strip loin or strip steak.
Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank (or belly).
The most tender cut of beef and it is found within the loin. This is where we get fillet mignon, which is made from the very tip of the pointy end of the tenderloin.
Beef flank can be cooked on the grill. Since it has tough muscle fibers, it can get even tougher if it’s overcooked, so be careful.
The beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they’re also tough because the leg and rump get a lot of exercise.