Prime Flat Iron Steak

• Naturally tender cut

•  Rich, beef-forward flavor

•  Balanced marbling

•  Quick and easy to cook

Best for: Everyday premium steaks

Beef Tenderloin Centre Cut

•  Exceptionally tender texture

•  Mild, refined flavor

•  Centre-cut for uniform cooking

•  Elegant plating

Best for: Premium dishes and fine dining at home

Australian Wagyu Skirt Steak is renowned for its rich marbling, intense beef flavor, and tender bite. This long, thin cut is perfect for high-heat cooking, developing a beautifully caramelized crust while staying juicy and flavorful inside.

Ideal for grilling, cast-iron searing, or slicing for fajitas, tacos, stir-fries, and steak salads. Season simply with salt and pepper, cook quickly over high heat, and always slice against the grain for maximum tenderness.

Hanger Steak is one of the most flavorful cuts of beef, prized for its deep, rich taste and tender texture.

Cut from the plate section, this "butcher's steak" features a loose grain that absorbs marinades beautifully while delivering an intensely beefy flavor.

Perfect for grilling, pan-searing, or slicing thin for steak salads, tacos, and sandwiches.

Cook to medium-rare for the best tenderness, then let it rest before slicing against the grain.

Bavette Steak, also known as flap steak, is a butcher's favorite celebrated for its rich beef flavor, beautiful marbling, and loose grain. When cooked over high heat and sliced against the grain, it delivers exceptional tenderness and a juicy, satisfying bite.

Perfect for grilling, pan-searing, or marinating, Bavette is an excellent choice for steak dinners, fajitas, sandwiches, and salads.

Rich, meaty, and deeply flavorful, short beef ribs are known for their generous marbling and tender texture when cooked low and slow.

Why it’s special
Thick cut with intense beef flavor
Becomes exceptionally tender with slow cooking

Flavor & Texture
Bold, beef-forward taste
Juicy and rich with a tender bite

Best Cooking Methods
Braise, slow roast, or smoke over low heat

Cooking Tip
Cook low and slow to break down connective tissue for maximum tenderness and flavor.