Beef Tail Portioned consists of cross-cut sections of beef tail with bone, meat and surrounding connective tissue retained in each portion. The bone-in pieces are suited to extended cooking methods that allow the connective tissues to soften and contribute body to the cooking liquid. The portions can be used directly in braises, stews and stock-based preparations. Their cut size also makes them practical for serving as individual pieces after slow cooking.

This Australian beef brisket is a point-end cut prepared without the deckle, with substantial visible fat and connective tissue characteristic of the brisket section. Its shape and fat coverage make it suited to long, slow cooking methods that allow the cut to become tender during preparation. It can be smoked, braised or slow-roasted and is commonly served sliced after cooking.

This Australian Wagyu flank steak is a boneless beef cut from the abdominal section, graded MB4-5 for its visible marbling. Its elongated grain makes it well suited to quick cooking methods such as grilling or pan-searing. Slice the cooked steak thinly against the grain for serving in steak dishes, salads or other preparations.

This sirloin is made from beef from organic farming and is identified as originating from Australia. The cut is suitable for preparing steaks as well as roasted and cooked beef dishes. It can be grilled, sauteed, or roasted according to the chosen preparation. The meat can be portioned into steaks or sliced for cooked dishes.