Flank lamb-cuts Matangi Chuck comes from the

Matangi Chuck comes from the base of the beef’s neck

this well-marbled Bone-In Ribeye Whole Scotch Fillet cut is the perfect centrepiece when entertaining a crowd

The Beef Eye of Round Steak comes from the bottom of the round (back leg) of the beef

Dry aged for 30-44 days in our German-made DRY AGER™ cabinets- this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table

Also known as “Côte de Boeuf”

Flank lamb-cuts Matangi Chuck comes from theThe Beef Flank Steak is an open muscle structure with strong beefy flavours similar to Bavette, the leaner Flank is a great cut for marinating and then quickly grilling.