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The beef cheek comes from the facial muscle of the cattle beast. Throughout its life, the steer/heifer is constantly working its cheek through chewing food, and consequently the meat is tough. Once cooked correctly, all the connective tissue becomes tender and melts in the mouth. This means it needs to be braised or cooked long and slowly.

AngusPure Chuck Steak is a truely delicious cut when cooked slowly which exposes what a delicate flavour this sometimes forgotten cut really has. Eateries all over the world are placing this on their menus for it's melt in the mouth qualities.

A cube role makes a great centre-piece for dinner, and it provides a substantial amount of protein to satisfy hearty appetites.The scotch fillet has a tender, fine grain with some marbling and a small strip of fat running lengthwise. Whole scotch fillet is a well-flavoured roasting cut which carves into beautiful neat slices.

Eye fillet is an oblong shaped cut that spans between the short loin and the sirloin. It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. It can be roasted whole or cut into steaks.

When it comes to BBQ’s or pan roasted steaks, our AngusPure Fillet Steak will not disappoint. Beautifully marbled, and aged for at least 21 days, the flavour is something our professional chefs can’t get enough of.

Fairly obvious, the oxtail comes from the tail part of the anatomy with a large bone to muscle ratio. When cooked, the collagen melts down rendering a tender, rich flavour ideal in stews, while long, slow braising in a liquid will achieve the most tender result with maximum flavour.

We all love coming home to the rich aroma of a hearty beef stew seeping from the slow cooker. Diced beef is a wonderful way to make a more affordable cut go the distance.Flavour depth develops when cooked with moisture over a longer period of time, producing an impressive, tender result.Depending on...

We all love coming home to the rich aroma of a hearty beef stew seeping from the slow cooker. Diced beef is a wonderful way to make a more affordable cut go the distance.Flavour depth develops when cooked with moisture over a longer period of time, producing an impressive, tender result.Depending on...

There's more to mince that chilli con carne, lasagne and cottage pie! Our grass fed AngusPure premium mince is carefully selected from choice cuts of beef to ensure superb taste and texture.

There's more to mince that chilli con carne, lasagne and cottage pie! Our grass fed AngusPure premium mince is carefully selected from choice cuts of beef to ensure supurb taste and texture.

Premium AngusPure Stir Fry, pre-cut and ready for cooking. Great with some chili, sesame oil, soy sauce and coriander.

Premium AngusPure Stir Fry, pre-cut and ready for cooking. Great with some chili, sesame oil, soy sauce and coriander.

A standing rib roast is a tender cut with a fine grain. A large impressive cut of meat on the rib ideal for dry heat cooking. It is essentially a scotch fillet with the bone left on.If you are wanting to make an impression or treat someone special, the AngusPure Rib Roast will put a smile on the face of the most discerning beef connoisseur.

If you are wanting to make an impression or treat someone special, the AngusPure Rib Roast will put a smile on the face of the most discerning beef connoisseur.

The beef rump is a boneless piece of beef cut from the hindquarter that covers the hip bone. It’s part of three of the fine rump muscles that do medium to little work, resulting in a mix of textures and levels of tenderness.Full of robust flavour the rump is most succulent and meltingly tender when roast or diced for slow cooking casseroles.

The whole beef rump is a boneless piece of beef cut from the hindquarter that covers the hip bone. It’s made up of three of the fine rump muscles that do medium to little work, resulting in a mix of textures and levels of tenderness.Full of robust flavour the rump is most succulent and meltingly tender when roasted or diced for slow cooking casseroles.

Rump steaks are a lean cut with little fat, which can make it a little less tender than others. The traditional slice of rump steak, cut across the whole primal, yields a cross section of several muscles with the grains running different ways. This results in varying degrees of tenderness across the...

Schnitzel is a boneless cut, sliced thinly and typically from the thick flank which can be cooked quickly either as a stir fry with plenty of vegetables or crumbed and pan fried.

Our AngusPure Scotch Fillet has a delicious tenderness due to the marbling throughout the meat, making it beautifully succulent and a crowd pleaser every time.

Old Jock's Secret Seasoning has been created to use on all red meats, pork, chicken or fish. It's fantastic in burger patties, on steak, brisket, shaken over a cube roll or even mixed through meat balls. Especially delicious when used with AngusPure beef - Old Jock will only enhance all cuts of beef...

Also known as spare ribs, short ribs are taken from the forequarter after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat. Rich and tasty, short ribs taken on flavour well. The length of ribs can vary depending on the recipe they are used in.

Sirloin is from the lower portion of the ribs, continuing off the tenderloin from which eye fillet is cut. Sirloin is considered to be a premium prime cut with a fine grain and may have some marbling. The sirloin boasts extreme tenderness and can be prepared without the aid of moist heat or slow coo...

Sirloin is from the lower portion of the ribs, continuing off the tenderloin from which eye fillet is cut. Sirloin is considered to be a premium prime cut with a fine grain and may have some marbling. The sirloin boasts extreme tenderness and can be prepared without the aid of moist heat or slow coo...

The sirloin steak is cut from the back of the animal and is naturally lean, bursting with bold, beefy flavor. It has just the right marbling of fat to create a melt-in-your-mouth, crowd-pleasing flavor. It is an excellent grilling steak.