Enjoyment & Quality on Your Plate
BEEF
Grass & Grainfed
Animals raised without growth hormones or other medicinal feed additives, with diets based on natural ingredients. The result is healthy meat with high nutritional value and authentic, rich flavour. Ideal for healthy and flavourful creations, beef remains a reliable choice for those seeking quality and consistency.
Grass & Grainfed
FILET
Located along the lumbar vertebrae, this muscle is rarely used. Exceptionally tender, it may be lean or richly marbled depending on the animal’s rearing.
Grass & Grainfed
RIB EYE
Cut from the rib section between the 7th and 12th ribs. Its generous intramuscular fat (marbling) delivers outstanding tenderness and deep flavour.
Grass & Grainfed
STRIPLOIN
One of the most premium beef cuts, prized for its bold flavour and marbling, which varies according to the feeding regime. Sourced from the lumbar region.
Grass & Grainfed
PICANHA
Taken from the rump cap. A triangular cut distinguished by its signature fat cap, offering remarkable juiciness and tenderness.
Grass & Grainfed
INSIDE SKIRT
One of the four diaphragms of beef. A long, flat muscle beneath the ribs in the abdominal cavity, known for its intense, beef-forward flavour.
Grass & Grainfed
FLANK
From the abdominal area. Exceptionally flavourful and tender, depending on its level of intramuscular fat.
Grass & Grainfed
FLAP
Cut from the lower section of the animal, where the belly meets the hind leg. Tender, juicy, and packed with flavour.
Grass & Grainfed
TRI TIP
Sourced from the rear section of the sirloin, beneath the loin itself. A triangular cut with a light fat cap, prized for its balance of flavour and texture.
Grass & Grainfed
OYSTER BLADE
From the shoulder, near the scapula. A moderately worked muscle with exceptional depth of flavour.
Grass & Grainfed
BRISKET
The breast of the animal, located at the front between the foreleg and the belly.
Grass & Grainfed
CHUCK ROLL
From the neck and shoulder area, between the ribs and the shoulder blade.
Grass & Grainfed
MINCED MEAT
Ground beef prepared from selected cuts (typically chuck, brisket, or flank), blended to achieve the desired fat content.
Grass & Grainfed
TOMAHAWK
A dramatic, premium ribeye steak with a long, French-trimmed bone, named for its resemblance to a tomahawk axe. Cut from the rib section.
Grass & Grainfed
COTE DE BOEUF
The classic French bone-in ribeye steak, left attached to the rib bone for maximum flavour and succulence.
Grass & Grainfed
T-BONE & PORTERHOUSE
Premium steaks from the lumbar region where the tenderloin meets the striploin, defined by their distinctive T-shaped bone.
Grass & Grainfed
SHORT RIBS
Taken from the central rib section. Exceptionally versatile, ideal for braising, sous-vide, or low-and-slow cooking.
