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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.
Aged Beef Cubes
Aged Beef Mince
Arm Roast
Barbeque Sausage
Beef Fat
Beef Fillet
Beef Goose Neck
Beef Hump
Beef Loin Pave
Beef Mini-Steaks
Beef New York Strip
Beef Onglet
Beef Osso Bucco
Beef Short Ribs
Beef Strips
Beef Top Sirloin
Beef Tri-Tip
Biltong Coriander
Biltong Coriander KG
Biltong Rangers
Biltong Rangers KG
Blade
Boerewoers Sausage
Breakfast Sausage
Brisket
Burger Patty
Chuck
Fresh Beef Bones
Fresh Beef Cubes
Fresh Beef Mince
Lamb Leg
Lamb Ribs
Lamb Shanks
Mock Tender
Neck Roast
Ranch/Rump
Ribeye on Bone
Shin
Silver Side
T-bone Steak
Top Side
Showing 1–16 of 41 results
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Aged Beef Cubes
850 KShView Product21 day aged well-trimmed cubed cuts from the hind leg.
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Aged Beef Mince
850 KShView ProductWe ensure a 80/20 ratio of lean beef and fat, making it a perfect ratio to maintain moisture while cooking.
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Arm Roast
1,210 KShView ProductPerfect for curving and cold cuts for sandwiches. Wrap in aluminium foil to maintain the shape while roasting.
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Barbeque Sausage
1,000 KShView Product -
Beef Fat
120 KShView ProductFrom the hind leg. Can be used for additional ratio of fat to ground beef.
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Beef Fillet
3,300 KShView ProductPerfect 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
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Beef Goose Neck
1,210 KShView ProductPerfect for a Grilled steak. Lean cut also best suited for a Sandwich.
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Beef Hump
300 KShView ProductWell marbled with high fat content making it ideal for grilling, roasting or pan frying
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Beef Loin Pave
1,030 KShView ProductThis 21 day aged bottom muscle from the hind leg is very lean perfect for minute steaks, sandwich steak and diced beef.
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Beef Mini-Steaks
750 KShView ProductPortioned steaks from topside, silverside & ranch (Hind Quater) perfect for grilling/pan-frying
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Beef New York Strip
2,530 KShView ProductPerfect for curving and grilled steaks. Wrap in aluminium foil to maintain the shape while roasting.
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Beef Onglet
1,760 KShView ProductPerfect cut for grilled steaks or roasting in the oven. Also used for rolled stuffed beef and as a sandwich steak
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Beef Osso Bucco
650 KShView ProductBone in cut which is mostly muscle with connective tissues making it perfect for braising or long cooking for example in a beef casserole
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Beef Short Ribs
550 KShView ProductPerfect 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.
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Beef Strips
710 KShView ProductWell trimmed strips
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Beef Top Sirloin
2,200 KShView ProductPerfect for curving and grilled steaks. Wrap in aluminium foil to maintain the shape while roasting.