steak

  • Beef Fillet Steak

    $16.50 – $33.00
    Finest Beef Fillet steak. Approximate packet weight to nearest 50g or 100g.
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  • Beef Ribeye

    $13.50 – $31.50
    Ribeye steak. Approximate packet weight to nearest 50g or 100g.
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  • Beef Ribeye Bone-in

    $31.50
    Bone-in Ribeye steak. Approximate packet weight to nearest 100g.
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  • Beef Porterhouse Steak

    $18.00 – $25.20
    Porterhouse steak. Approximate packet weight to nearest 100g.
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  • Beef Tri Tip

    $27.90 – $46.50
    Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Rich and meaty in flavour, with a thick fat cap, tri tip cooks like a tender steak but slices like a brisket.
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  • Beef Flat Iron Steak

    $10.00 – $12.50
    Beef flat iron steak. Approximate packet weight to nearest 50g or 100g.
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  • Beef Rump Steak

    $20.40 – $40.80
    Rump steak. Approximate packet weight to nearest 100g.
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  • Beef Schnitzel

    $6.25 – $10.00
    Beef Schnitzel. Approximate packet weight to nearest 50g or 100g.
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  • Minute Steak

    $8.80
    The Minute Steak doesn't make the grade of a premium steak but is a great value frying steak that usually includes part of the ribeye or similar. It is sliced thinner so it can be cooked quickly while staying tender, and making it great for a hearty sandwich. Also may be labelled as Pan Fry Steak. Pack size approximate to nearest 100g.
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  • Blade Steak

    $10.80 – $21.60
    Blade steak. The blade cut comes from the heavily exercised muscle in the shoulder section. It has a line of connective tissue down the middle, creating a tough steak best suited to a slow cooking or braising method to yield a tender result. Kept as a whole steak, diced or cut into strips for stir-fry, the blade is a versatile option. Pack size approximate to nearest 100g.
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  • Beef Brisket

    $14.00 – $26.00
    Beef Brisket. Approximate packet weight to nearest 100g.
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  • Chuck Steak

    $10.00 – $30.00
    Chuck steak. For the best casserole or stew you need meat with plenty of muscle containing collagen - thats the tough stuff that turns to meltingly soft gelatin when cooked long and slow, giving the meat a moist and tender texture. A bit of extra fat in the cut also helps with keeping the meat soft and moist, and the excess can be removed from the top of the liquid after cooking. Pack size approximate to nearest 100g.
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