Wholesale Products

Black Angus Sirloin is a premium striploin cut sourced from renowned Black Angus cattle, celebrated for superior marbling and a consistently bold, beefy flavour. This Black Angus Sirloin features a fine, firm grain and a signature exterior fat cap that renders down during cooking to provide a succulent, juicy result and an exceptional eating quality.

A staple for high-end steakhouses, bistros, and specialized grills, Black Angus Sirloin offers a reliable and prestigious option for diners seeking a top-tier steak experience. Whether prepared as individual thick-cut portions or roasted whole for a premium carvery, this product ensures high-yield performance and the consistent tenderness expected from one of the world’s most respected beef breeds.

Beef Chuck Steak is a robust and flavourful cut sourced from the shoulder, characterised by its rich marbling and high content of connective tissue. This Beef Chuck Steak is the industry standard for slow-cooking applications, where the fat and collagen break down during the braising process to create a succulent, melt-in-the-mouth texture and a deep, savoury gravy.

An essential item for gastropubs, cafes, and commercial caterers, Beef Chuck Steak is highly versatile and performs exceptionally well in hearty stews, traditional pies, and slow-cooked curries. By delivering intense beef flavour and a tender finish under low and slow heat, it offers chefs a reliable, high-yield solution for consistent, high-volume comfort food menus.

Corned Beef is prepared using a traditional curing process, resulting in a tender, well-seasoned product with a classic pink hue and a mild, salty tang. Typically sourced from the silverside or brisket, this Corned Beef is specifically cured to ensure moisture is retained throughout the cooking process, delivering a succulent and easy-to-slice finish.

A mainstay for traditional pubs, sandwich shops, and healthcare catering, Corned Beef offers excellent versatility for both hot and cold service. Whether featured as a centerpiece for a classic “corned beef and cabbage” lunch or shaved for premium Reuben sandwiches, it provides a consistent, high-yield solution for high-volume service.

Minute Beef Steak is a lean, tender cut that has been expertly sliced thin and lightly tenderised to ensure rapid cooking times and a succulent bite. Traditionally sourced from high-quality primals like the topside or knuckle, Minute Steak is specifically designed to be flashed on a hot grill or pan, making it the ultimate solution for high-pressure service environments.

Commonly featured as the hero of the classic Australian steak sandwich or as a quick-service bistro staple, Minute Steak offers excellent plate coverage and a consistent texture. Its thin profile allows for fast throughput in busy kitchens, providing a reliable and cost-effective protein option for cafes, pubs, and lunch menus that demand speed without compromising on quality.

Commonly known as the OP Rib (Oven Prepared) or Rib Cutlet, beef rib eye is the ultimate statement piece for premium steakhouse and bistro menus. By leaving the rib bone intact, the meat retains maximum moisture during char-grilling or roasting, while the natural intramuscular marbling delivers a rich, buttery flavour and superior tenderness.

Ideally suited for high-end dining and specialized grills, this cut offers impressive plate presentation and high perceived value. Whether featured as a thick-cut signature steak or roasted whole as a standing rib, it provides a consistent, high-impact dining experience that showcases the very best of Australian beef.

Beef scotch fillet is a premium, boneless steak cut prized for its exceptional marbling, tenderness, and bold, beefy flavour. Sourced from the rib section, it’s a favourite on grill menus for its juicy texture and consistent cooking performance.

Ideal for high-end steak offerings, bistro meals, or premium beef sandwiches, scotch fillet delivers both taste and visual appeal. Whether pan-seared, grilled, or chargrilled, it holds its shape beautifully and offers a standout eating experience. A reliable choice for restaurants, pubs, and venues focused on quality cuts.

Each (200g), Each (250g), Each (300g), Kg

Whole beef scotch fillet is a premium, boneless cut known for its rich marbling, tenderness, and full-bodied flavour. Sourced from the rib section, it’s ideal for slicing into high-quality steaks or roasting whole for an impressive centrepiece.

Its fine grain and natural fat distribution ensure juicy, consistent results whether grilled, pan-seared, or oven-roasted. Favoured by steakhouses, restaurants, and catering venues, whole scotch fillet offers excellent yield, portion control, and versatility across a range of menu styles.

Beef sirloin is a premium cut taken from the hindquarter, offering the perfect balance of tenderness, flavour, and leanness. With its fine grain and consistent shape, it’s ideal for grilling, pan-searing, roasting, or slicing into steaks for high-impact plated mains.

A favourite on steakhouse and bistro menus, beef sirloin delivers strong plate appeal and excellent yield. Suitable for everything from premium beef sandwiches to centre-of-plate mains, it’s a versatile cut that performs well across a variety of cuisines and cooking styles.

Beef steak and kidney is a classic mix of diced beef and lamb kidney, prepared for use in traditional pies, puddings, and slow-cooked dishes. With rich, savoury flavour and tender texture when braised, this combination is ideal for hearty, comforting meals.

Pre-cut and portioned for convenience, it’s perfect for bakeries, pubs, and commercial kitchens aiming to deliver classic menu favourites with consistent quality and minimal prep. A time-saving solution for chefs looking to offer traditional fare with bold, satisfying flavour.

Black Angus Scotch Fillet, also known as the Rib Eye Roll, is a highly prized cut sourced from premium Black Angus cattle, renowned for its exceptional intramuscular marbling. This Black Angus Scotch Fillet features a central eye of meat and a surrounding “cap” separated by a seam of natural fat, which melts during cooking to deliver an incredibly rich flavour and buttery tenderness.

Ideally suited for premium steakhouses and high-end bistros, Black Angus Scotch Fillet is a consistent top-performer on any grill-focused menu. Its superior fat distribution ensures the meat remains succulent even under high heat, providing chefs with a reliable, high-margin steak that guarantees a prestigious dining experience and maximum customer satisfaction.

Beef Bones are an essential foundational ingredient for any professional kitchen, providing the necessary collagen and minerals to create high-quality stocks, glazes, and demi-glaces. Sourced from the primary carcass, these Beef Bones are cut to a manageable size, ensuring that roasting and simmering efficiently extract the deep, roasted marrow flavours and rich body required for premium sauces and soups.

An indispensable item for fine-dining restaurants, gastropubs, and large-scale caterers, Beef Bones allow chefs to develop authentic, scratch-made bases that far surpass commercial alternatives. Whether used for a traditional bone broth or as the starting point for a complex jus, these bones offer a high-yield, cost-effective way to add natural viscosity and intense umami to a wide range of menu applications.

Diced Beef Chuck is a premium, ready-to-use product hand-cut from the shoulder primal to ensure a consistent size and an ideal ratio of lean meat to intramuscular fat. This Diced Beef Chuck is specifically prepared to save time in high-pressure kitchens, offering the rich, traditional flavour and tender braising qualities that only the chuck muscle can provide.

Perfectly suited for large-scale catering, pub bistros, and commercial bakeries, Diced Beef Chuck is the foundation for high-quality stews, casseroles, and meat pies. Because the uniform pieces cook evenly and retain their moisture throughout the slow-cooking process, this product ensures a reliable, succulent result and easy portion control for every batch.

Whole Beef Chuck is a substantial, hardworking primal taken from the shoulder region, known for its rich connective tissue and excellent intramuscular marbling. This Whole Beef Chuck delivers a deep, traditional beef flavour and becomes exceptionally tender when broken down through slow-cooking, braising, or pot-roasting, making it a foundation for high-quality comfort food.

As a versatile wholesale staple, Whole Beef Chuck provides chefs with numerous application options, from dicing for premium stews and curries to being utilised as a superior base for house-blend burger minces. Its high collagen content ensures a moist, succulent result in long-form cooking, offering pubs and large-scale caterers a high-yield, flavour-forward cut with great margin potential.

Beef Flank Steak is a long, flat, and lean cut taken from the abdominal muscles of the carcass, distinguished by its prominent grain and robust beef flavour. This versatile cut is a favourite for high-heat applications, performing exceptionally well when marinated and quickly seared or grilled to medium-rare before being sliced thinly against the grain.

Highly valued for modern Australian menus, Beef Flank Steak is an essential ingredient for vibrant stir-fries, fajitas, and bistro-style steak salads. Its uniform thickness allows for consistent cooking times across high-volume service, providing chefs with a reliable, high-yield product that balances intense flavour with a clean, lean finish.

Beef Ox Tail is a gelatin-rich, bone-in cut that is highly prized for its intense depth of flavour and silky texture once slow-cooked. Comprising the marrow-filled tail vertebrae surrounded by well-marbled muscle, Beef Ox Tail releases natural thickeners during the braising process, making it the premier choice for hearty stews, rich ragùs, and traditional soups.

Ideal for gastropubs, heritage-style bistros, and authentic international eateries, Beef Ox Tail provides a high-impact dining experience with a distinctively rich mouthfeel. This cut is expertly jointed for ease of use, ensuring consistent portioning and reliable results for menus that celebrate slow-cooked, nose-to-tail craftsmanship.

Beef rump cap, also known as picanha, is a prized cut known for its tender texture, bold flavour, and distinctive fat cap that bastes the meat during cooking. Sourced from the top of the rump, it’s ideal for roasting whole, slicing into steaks, or skewering for traditional Brazilian-style barbecue.

This cut delivers a rich, juicy result when grilled, pan-seared, or slow-roasted, making it a favourite for chefs seeking flavour-forward beef with strong visual appeal. Perfect for restaurants, churrascarias, and venues offering premium steak options with a point of difference.

Beef silverside Corned is a classic, ready-to-cook option that’s been salt-cured for rich flavour and tenderness. Made from the lean silverside cut, it’s perfect for boiling, slow-cooking, or roasting, delivering a traditional taste with minimal prep.

Ideal for carveries, cafés, and commercial kitchens, corned silverside slices easily for sandwiches, plated meals, or cold service. With consistent shape and yield, it’s a practical and flavourful choice for venues offering homestyle or heritage dishes.

Beef Wagyu Rump is a premium cut prized for its rich marbling, bold flavour, and tender bite. Taken from the hindquarter, this cut offers the perfect balance of tenderness and texture, making it a standout on grill-focused or steakhouse-style menus.

Its natural marbling ensures a juicy result whether grilled, pan-seared, or roasted, and makes it well suited to generous steak portions or high-end sliced applications. Ideal for restaurants and venues looking to offer a superior beef option with strong plate appeal and consistent quality.

Our meatballs are made from quality beef, blended with herbs and seasonings for a well-balanced, savoury flavour that suits a variety of menu styles. Consistently portioned and ready to cook, they’re ideal for commercial kitchens needing a versatile, time-saving protein option.

Perfect for pasta dishes, sliders, subs, or tapas-style plates, these meatballs hold their shape during cooking and deliver a tender, juicy bite. A popular choice for cafés, caterers, and food service venues looking to offer comfort-style meals with minimal prep and reliable results.

Osso bucco is a traditional slow-cook cut, taken from the shin and featuring a cross-cut section of bone with rich marrow at its centre. Known for its deep flavour and melt-in-the-mouth tenderness when braised, this cut is ideal for hearty stews, casseroles, and Italian-style dishes like the classic osso bucco alla Milanese.

As it cooks, the connective tissue breaks down to create a rich, silky texture and a naturally flavourful sauce. A favourite among chefs for its comfort-food appeal and strong presentation, osso bucco is perfect for restaurants, caterers, and venues offering rustic, slow-cooked meals with character.