This Australian beef tenderloin is supplied as a portion weighing approximately 180–200 g. The cut is suitable for preparing individual steak portions or for slicing into medallions for a plated meal. Sear it in a hot pan and finish cooking to your preferred doneness, or grill it and serve with vegetables and your choice of sauce. Keep the product chilled as specified for current storage.

Ruby Reserve Wagyu Oyster Blade MB4-5 is a boneless beef cut from the shoulder with the characteristic structure of the oyster blade. The cut has visible marbling at the MB4-5 grade and can be prepared whole or portioned after trimming. Removing the central seam allows the meat to be prepared as steaks, while the whole cut can also be used for slower cooking. It is suitable for grilling, pan-searing or braising depending on the preparation.

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.

These beef cubes are made from beef sourced from organic farming in Australia. The cubed format is suited to cooked preparations such as stews, casseroles, soups, and broths. The pieces can also be used for skewers or stir-fry dishes. The beef should be cooked thoroughly before consumption.

This ribeye is made from beef from organic farming and is identified as originating from Australia. The cut is suitable for preparing as a steak and can be cooked on a grill or in a pan. It can be seasoned simply before cooking and served as the main protein of a meal. The ribeye can also be incorporated into sliced beef dishes and other cooked preparations.

This Australian beef tomahawk is a bone-in rib steak with a long rib bone retained for its distinctive presentation. The cut has a substantial central eye with visible marbling and an outer layer of fat. Its thickness and bone-in format make it suited to grilling, pan-searing followed by oven cooking, or roasting. It can be served as a whole steak and carved after resting.

Pure South beef chuck roll is a boneless cut from the chuck section of New Zealand beef. The cut contains multiple muscle groups with visible connective tissue and areas of fat, making it suited to slow cooking methods. It can be braised, slow-roasted or cooked in stews where extended cooking helps soften the connective tissue. The whole cut can also be portioned before cooking according to the preparation.

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.