Our beef is Meat Standards Australia (MSA) accredited, which means our meat is of consistently high quality.
The breeds we use and the fact we only use yearling stock allows us to consistently offer high quality and tender meat. Even the lower grade cuts of meat are more tender than you would usually expect. However some cuts of meat are more suitable for different styles of cooking or dishes than others. The following gives you a brief guide on what cut is best used for what.
What cut is used for what?
Cut | Suggested cooking method/dish |
| Striploin roast | Baking/roasting |
| T-bone steak | Grill or pan-fry |
| Sirloin Steak & Eye fillet | Grill or pan-fry |
| Scotch fillet roast | Grill, pan-fry or bake/roast |
| Scotch fillet steak | Grill or pan-fry |
| Topside roast | Baking/roasting (slow bake in an oven bag) |
| Topside steak | Pan-fry, BBQ or stew |
| Corned topside | Slow simmer |
| Silverside roast | Bake/roast (slow bake in an oven bag) |
| Silverside minute steak | BBQ |
| Corned silverside | Slow simmer |
| Rump roast | Bake/roasting |
| Rump steak | Grilled, pan-fry or BBQ |
| Diced (rump) beef | Stir-fry, casserole, slow simmer |
| Round roast | Bake/roast |
| Round steak | Casserole, slow simmer |
| Round minute steak | BBQ |
| Osso Bucco | Casserole, slow simmer |
| Diced shin | Stir-fry |
| Blade roast | Bake/roasting (slow bake in an oven bag) |
| Oyster blade steak | Casserole, slow simmer or pan-fry |
| Blade steak | Casserole, slow simmer |
| Blade minute steak | BBQ |
| Rolled roast (chuck/brisket) | Bake/roasting |
| Beef bacon | Pan-fry, grill or BBQ |
| Chuck steak | Casserole, slow simmer |
| Diced beef | Stir-fry, casserole or slow simmer |
| Sausages | Pan-fry, grill, BBQ, casserole, slow simmer |
| Mince | Pan-fry, grill, slow simmer, BBQ |
Click the below images to view larger:
