21 day aged well-trimmed cubed cuts from the hind leg.
We ensure a 80/20 ratio of lean beef and fat, making it a perfect ratio to maintain moisture while cooking.
Perfect for curving and cold cuts for sandwiches. Wrap in aluminium foil to maintain the shape while roasting.
From the hind leg. Can be used for additional ratio of fat to ground beef.
Perfect for curving and grilled fillet steaks. Wrap in aluminium foil to maintain the shape while roasting. Also best suited for beef wellington and beef carpaccio and tartare
Perfect for a Grilled steak. Lean cut also best suited for a Sandwich.
Well marbled with high fat content making it ideal for grilling, roasting or pan frying
This 21 day aged bottom muscle from the hind leg is very lean perfect for minute steaks, sandwich steak and diced beef.
Portioned steaks from topside, silverside & ranch (Hind Quater) perfect for grilling/pan-frying
Perfect for curving and grilled steaks. Wrap in aluminium foil to maintain the shape while roasting.
Perfect cut for grilled steaks or roasting in the oven. Also used for rolled stuffed beef and as a sandwich steak
Bone in cut which is mostly muscle with connective tissues making it perfect for braising or long cooking for example in a beef casserole
Perfect for Braising, slow cook gently until the Bones fall off and the meat can easily tear or shred off with a fork.Also best for oven roasting and Char grilling.
Well trimmed strips
Perfect for curving and grilled steaks. Wrap in aluminium foil to maintain the shape while roasting.
Perfect for curving and grilled steaks. Wrap in aluminium foil to maintain the shape while roasting.
Mostly muscle with a lot of connective tissue making it perfect for roasting. Can be portioned into minute steaks for grilling.
Well marbled and can be portioned into smaller rectangular cuts for braising.
Well marbled and can be portioned into smaller rectangular cuts for braising.
Bones with all the meat trimmed off, perfect for bone soup, gravy and beef stock.
Well trimmed cubed cuts
We ensure a 80/20 ratio of lean beef and fat, making it a perfect ratio to maintain moisture while cooking
Wrap as a whole chunk, in aluminium foil to maintain the shape while roasting.
Perfect for oven roasting and char grilling
Perfect for slow cooking and stewing.
Mostly muscle with a lot of connective tissue making it perfect for roasting. Can be portioned into minute steaks for grilling.
Perfect for curving and cold cuts for sandwiches. Wrap in aluminium foil to maintain the shape while roasting.
21 day aged muscle from the hind leg with outer fat rind.
Perfect for curving and bone in steaks. Wrap in aluminium foil to maintain the shape while roasting.
Mostly muscle with a lot of connective tissue making it perfect for braising or long cooking for example in a beef casserole.
Wrap as a whole chunk, in aluminium foil to maintain the shape while roasting.
Perfect cut for Grilled steaks or roasting in the oven.
Wrap as a whole chunk, in aluminium foil to maintain the shape while roasting.
Perfect for curving and grilled steaks. Wrap in aluminium foil to maintain the shape while roasting.
Perfect for curving and grilled fillet steaks. Wrap in aluminium foil to maintain the shape while roasting. Also best suited for beef wellington and beef carpaccio and tartare
Perfect cut for grilled steaks or roasting in the oven. Also used for rolled stuffed beef and as a sandwich steak
Perfect for Braising, slow cook gently until the Bones fall off and the meat can easily tear or shred off with a fork.Also best for oven roasting and Char grilling.
Perfect for curving and grilled steaks. Wrap in aluminium foil to maintain the shape while roasting.
Perfect for curving and grilled steaks. Wrap in aluminium foil to maintain the shape while roasting.
Perfect for a Grilled steak. Lean cut also best suited for a Sandwich.
Perfect for slow cooking and stewing.
Perfect for oven roasting and char grilling
Wrap as a whole chunk, in aluminium foil to maintain the shape while roasting.
Well marbled with high fat content making it ideal for grilling, roasting or pan frying
Bone in cut which is mostly muscle with connective tissues making it perfect for braising or long cooking for example in a beef casserole
Portioned steaks from topside, silverside & ranch (Hind Quater) perfect for grilling/pan-frying
We ensure a 80/20 ratio of lean beef and fat, making it a perfect ratio to maintain moisture while cooking
Well trimmed strips
Well trimmed cubed cuts
Perfect for curving and cold cuts for sandwiches. Wrap in aluminium foil to maintain the shape while roasting.
Mostly muscle with a lot of connective tissue making it perfect for roasting. Can be portioned into minute steaks for grilling.
Mostly muscle with a lot of connective tissue making it perfect for roasting. Can be portioned into minute steaks for grilling.
Perfect for curving and cold cuts for sandwiches. Wrap in aluminium foil to maintain the shape while roasting.
Well marbled and can be portioned into smaller rectangular cuts for braising.
Well marbled and can be portioned into smaller rectangular cuts for braising.
This 21 day aged bottom muscle from the hind leg is very lean perfect for minute steaks, sandwich steak and diced beef.
21 day aged well-trimmed cubed cuts from the hind leg.
We ensure a 80/20 ratio of lean beef and fat, making it a perfect ratio to maintain moisture while cooking.
Bones with all the meat trimmed off, perfect for bone soup, gravy and beef stock.
From the hind leg. Can be used for additional ratio of fat to ground beef.
Mostly muscle with a lot of connective tissue making it perfect for braising or long cooking for example in a beef casserole.
21 day aged muscle from the hind leg with outer fat rind.
Wrap as a whole chunk, in aluminium foil to maintain the shape while roasting.
Wrap as a whole chunk, in aluminium foil to maintain the shape while roasting.
Perfect for curving and bone in steaks. Wrap in aluminium foil to maintain the shape while roasting.
Perfect cut for Grilled steaks or roasting in the oven.
The crystal clear waters and fertile soils of the Great Rift Valley make Morendat the perfect home for our cattle
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To ensure you get the most out of our delectable steaks we offer our signature recipes perfect for any occasion
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