EXCLUSIVE SPECIALS

Portioned Sanchoku Wagyu Rib Eye MB4-5 (min. 800g)

An outstanding cut just in time for Father's Day. Portioned to a minimum of 800g. At MB4-5 the fat renders right through the muscle, giving a rich, buttery finish.

Raised on pristine Australian pastures from the finest bloodlines, grain-finished for a minimum of 300 days, with no added hormones.

Portioned Sanchoku Wagyu Tomahawk MB4-5 (min. 1.2kg)

A show piece for your menu. Portioned to a minimum of 1.2kg. Bone left long, intermuscular fat left on, and at MB4-5 it bastes itself as it cooks.

Raised on pristine Australian pastures from the finest bloodlines, grain-finished for a minimum of 300 days, with no added hormones.

Sanchoku Wagyu Flank MB4-5 (ave. 2kg)

Flank is one of the great underrated cuts. At MB4-5 this flank steak will deliver a bold, beefy flavour with a loose, open grain that soaks up a marinade beautifully.

Raised on pristine Australian pastures from the finest bloodlines, grain-finished for a minimum of 300 days, with no added hormones.

Black Onyx Angus Bistro Tender (ave. 2kg)

A hidden gem that rivals the tenderloin. Exceptionally tender, often compared to filet mignon but at a fraction of the cost.

100% Black Angus, raised on Australian pastures and grain-fed for a minimum of 200 days.

Black Onyx Angus Hanger Steak (ave. 2kg)

The hanger hangs from the last rib, and there is only one per animal. That scarcity is how it earned its nickname: the Butcher's Steak, the cut butchers kept for themselves. Generous marbling gives it real tenderness and a deep, beefy flavour. 

100% Black Angus, raised on Australian pastures and grain-fed for a minimum of 200 days.

Beef Inside Skirt Membrane On FROZEN (ave. 6kg)

Cut from the diaphragm, the inside skirt is loose-grained and full of deep, honest beef flavour. Leaving the membrane on holds the muscle together through cooking and peels away cleanly once trimmed. Takes a marinade beautifully.

We work with the very best beef producers around Australia.

Marque Pork Hock Front FROZEN (ave. 5kg)

A flavourful, gelatin-rich cut from the lower leg that is great for braising, stewing, or slow cooking.

These modern hybrid pigs (Duroc, Landrace, and Large White) are bred with chefs and restaurants in mind on RSPCA approved farms primarily in Gippsland, Victoria, and across the border in South Australia.

The Emu Farmers Co Fan Fillet FROZEN (ave. 1kg)

The prime cut from the emu, and the most tender piece on the bird. Deep red, virtually fat free, and much closer to lean beef or venison than to poultry.

Partnering with the world’s largest emu farm located in Northern Victoria. The emus are free-roaming in lush, green, rotationally grazed paddocks and are ethically handled at every part of the process. The farm strictly adheres to a zero-use policy for added hormones and growth promotants and is entirely pesticide free.

The Emu Farmers Co Outside Fillet Steak FROZEN (ave. 400g)

Cut from the thigh/rump, the outside fillet is an exceptionally lean steak with a mild, earthy flavour that sits somewhere between premium beef and venison. Best cooked hot and fast to medium-rare.

Partnering with the world’s largest emu farm located in Northern Victoria. The emus are free-roaming in lush, green, rotationally grazed paddocks and are ethically handled at every part of the process. The farm strictly adheres to a zero-use policy for added hormones and growth promotants and is entirely pesticide free.