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The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. It is very lea ... More

A good rib eye steak description has to include the flavor and texture of this succulent cut of mea ... More

Beef rump is a medium-tender, medium-fine grained and boneless cut of a beef with obvious variation ... More

This cut comes from the inner muscle of the thigh. This muscle is reasonably tender and very lean so ... More

Taken from the hindquarter this is a large, lean, boneless cut of meat with very little marbling of ... More

A well flavored cut from the leg which is sold as bone-in or boneless medallion-shaped pieces of me ... More

The knuckle, or beef tip, is one of three main parts of the round and is one of the most versatile cuts of b ... More
Strip loin medallions are cut from the short loin, the upper, rear portion of the animal, where other tender ... More