Beef
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Beef Rib Eye Steak
Highlights:
Matured for 28 days for extra tenderness. 200g e per steak- Grade A Beef 
The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.
Beef Striploin Steak
Highlights:
Matured for 28 days for extra tenderness. 200g e per steak- Grade A Beef
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure it is not chewy. Cut from the large back muscle attached to the spine, opposite the long thin fillet steak, it has a bigger, beefier flavour than fillet or rib-eye steaks, meaning it is more suitable for highly flavoured sauces, including those with onion or a small amount of chilli.
Beef Fillet Steak
Highlights:
Matured for 28 days for extra tenderness. 200g e per steak- Grade A Beef
The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. It is very lean with almost no fat running through it, it’s the meat’s soft texture that is most prized.
Beef Mince
Highlights:
Typical percentage of fat content under 5%- Grade A Beef
Lean and tasty. Perfect for lasagne and mince pies.
Beef Cubes
Highlights:
Grade A Beef
Perfect for hot and hearty meals such as stews and casseroles, this beef should be cooked slowly for full flavour release and a melt in the mouth texture.
Beef Knuckle Steak
Highlights:
Beef knuckle is a versatile cut of meat originating from the round primal cut, which is located in the rear of the animal.
Angus is flavorful and tender beef from the finest cattle originating from Scotland.
Grade A Angus Beef