Beef


Choose from a comprehensive selection of imported cuts, festive roasts, specialty marinades and ready-to-grill meats to suit the occasion. For a taste of the finer cuts, you’ll want to sample the award-winning Blackmore Wagyu for their 100% Fullblood Wagyu beef, and O’Connor’s internationally acclaimed grain fed Black Angus Beef. If you prefer greater depth in flavour, you’re in for a treat with our very own dry-aged premium quality beef.

1. Head
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill!
2. Tongue
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
3. Cheek
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
4. Neck
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
5. Chuck & Blade
These two large muscles that sit on either side of the shoulder blade offer terrific cooking opportunities for the patient chef. Either roasted whole or diced, these two working muscles will reward time spent in breaking down the fibres and releasing flavour. Alongside the chuck sits the chuck tender, which is wonderful as a whole roast. Alongside the blade sits the oyster blade, a truly flavour packed braising muscle. The chuck and blade is also great for adding flavours to burger patties too.
6. Rib
The rib comprises of the cube roll or rib eye and the short rib.
7. Shortloin & Striploin
The second premium steak is the striploin, a superb, either cut as a grilling steak or roasted whole. Like the scotch fillet or the ribeye, the striploin can be cut into different lengths depending on preference. For many people the sirloin has the the very finest combination of flavour and texture. If the striploin is on the bone by itself , it is known as a bone in striploin or a shell loin. If with the tenderloin attached, is will be then called the Shortloin. Beautiful T-Bones and Porterhouse steaks are carved out of this region and beautifully dry aged to finally make its way to premium fine dining steak houses.
8. Rump or Sirloin
The rump is a complex group of three main muscles – the cap, the rost biff and tritip. The cap is well marbled and is a favourite to grill or roast. The rost biff or eye is great as a stand alone roast or perfect when portioned into a tasty Rump steak, while the tri tip is perfect for thin slicing and quick cooking , or as a small roast.
9. Tenderloin
The name says it all – Tenderloin. This muscle actually sits beneath the sirloin, along the spine , and ends before the rump. The tenderloin and sirloin attach together on the spine, combined as the shortloin, from which the much admired T-Bone cut is derived. Due to its small weight and popularity the Tenderloin is the most expensive of steak cuts. The end of the tenderloin that terminates at the rump is also known as the chateaubriand – a classic roast for two, while the main body can be neatly portioned individually. What the tenderloin lacks in flavour, it more than makes up for tenderness.
10. Top Sirloin
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
11. Bottom Sirloin
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
12. Round
The silverside is made up of the first of two leg muscles, namely the outside flat and the eye round. The outside flat is a large fibrous muscle that is best roasted whole or picked and poached for corned beef. The eye round is a smaller missile shaped muscle that is sought after in small good production (as a pastrami) or as a premium cut of corned beef. The topside sits inside the leg and for this reason is also known as the Inside. Very lean, with only small amounts of fat on the surface of the meat, the topside is great for schnitzels, mincing and other applications where lean meat is required, such as a ragu.
13. Ox Tail
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
14. Hind Shank
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
15. Plank & Flank
An inexpensive cut that is fatty and fibrous, but when carefully handled, can be trimed to reveal a special piece of meat called the short plate. The short plate can be cured, braised or rolled and sliced paper thin for hot pots, braised in stockpots. Inside these muscles are several cuts of meat much revered by top chefs, they are the inside and outside skirt as well as the flank and hanger steaks are all found around this region and are at once both meaty and offally in flavour.
16. Plate
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
17. Brisket Point End
This is a section of the brisket that runs up to the front of the animal and is natually larger but leaner than the plate or More popular than the navel end or plate, the point end is wonderful if rolled and tied, then slowly braised in stock to release flavour and break down the connective fibres giving luscious texture. The chuck and blade is also great for adding flavours to burger patties too.
18. Shank
This muscle is somewhat known as gravy beef, which is a pity because the shin, when approached wisely and carefully, yields silky soft, densely flavoured dishes of braised beef that are impossible to replicate with any other cut. Seam with connective tissue that breaks down with the long, slow, application of heat and liquid, these muscles sit astride the two shin bones and connect between the Achilles tendon and the knee. Beautiful osso bucos come from this cut.

Brands

O’Connor 180 Day Grain Fed Black Angus Beef

The O’Connor brand is synonymous with the finest quality beef available.Their premium of includes pasture fed british herefords and grain fed Black Angus beef.

Crisp, fresh air. Pristinely clean water. Abundant, nutrient-rich pastures, with a mix of clover for minerals and rye grass for protein and vitamins. With plentiful rainfall and a temperate climate, Gippsland is undeniably Australia’s most prized environment for producing superior beef.

Adhering to rigid standards for meat grading, O’Connor ensures all their products live up to the superior tenderness, texture and taste associated with some of the world’s best beef. Free of modifications, hormones, antibiotics and chemical residues.

David Blackmore's Full Blood Australian Wagyu Beef

Blackmore Wagyu is an award winning and internationally recognised producer of 100% Fullblood Japanese Wagyu beef raised in Australia, cattle that are not diluted with any other breed. David’s combination of outstanding farming expertise with excellent industry and product knowledge, the quality and taste of Blackmore Wagyu is unrivaled on today’s market place.

The marbling is consistently MBS 9+ which is the limitof Australian marbling standards. This has allowed Blackmore Wagyu Beef to achieve extensive world wide market penetration and to be presented on tables of top chefs in their restaurants world wide.