HOW TO COOK OUR BEEF

Learn how to cook our meat with handy tips, tricks and more...

Top tips 

Always let your meat get to room temperature before cooking.

Rest. Your. Meat. Casseroles, bolognese, steak and roasting joints always taste that much better if they have been left to rest once cooked.

Buy a meat thermometer for perfect cooking!

Roasting joints

Certified 100% grass-fed, organic beef topside
Rolled topside

This beautiful cut of beef is great for a Sunday roast. Its delicious and tender, and makes for perfect left over roast beef sandwiches. It can be served as is or marinated overnight for more flavour. 

Learn more >

Certified 100% grass-fed, organic sirloin roast
Sirloin roast 

A fabulously extravagant cut. Also known in the US as the NY Striploin. This a whole sirloin taken and cut ready to roast whole. 

Learn more >

Certified 100% pasture-fed, organic rump roast
Rump roast 

A specific tender cut taken from the inner part of the rump. This is a lean roasting joint. Ideal for a centrepiece Sunday lunch.

Learn more >

Certified 100% pasture-fed, organic rump roast
Beef brisket

Brisket comes from the lower part of the chest and is one of the nine beef primal cuts. Best for slow cooking or pot-roasting with some mash and seasonal vegetables.

Learn more >

Certified 100% pasture-fed, organic rump roast
Silverside 

A classic slow roasting joint that lends itself to being cooked over a long period of time. It is a more economical cut and is extremely lean. All our cows are raised on pastures year round which gives a strong and rich flavour to all our beef.

Learn more >

Steak

Certified 100% grass-fed, organic fillet steak

Fillet steak 

Prized as the most tender cut and the most expensive. It has little fat and is best served as rare as you like it.


Learn more >

Certified 100% grass-fed, organic sirloin steak
Sirloin steak 

Considered to be a prime cut of steak, like fillet but has more flavour. 

Learn more >

Certified 100% grass-fed, organic rump steak
Rump steak

A cut that doesn't have the same reputation of more primal cuts but is extremely flavourful and affordable. It is known for its deep flavour and is popular in Europe and South America.

Learn more >

Want more recipe ideas?

Sign up to our mailing list to receive exclusive access to brand new recipes

Grilling organic meat on the bbq

Built with Mobirise web page templates