Wilson Peak Farms Grass Fed Half a Steer

Scotch fillet, alternatively referred to as ribeye steak, is a beef cut obtained from the rib area of the cow. Recognized for its abundant marbling, tenderness, and robust flavor, it stands as a premium choice among meat enthusiasts.

Roast

Whole Scotch Fillet

A prime beef cut from the rib section, featuring generous marbling and exceptional tenderness. Ideal for roasting whole for a sumptuous meal

Sliced

Sliced Scotch Fillet

Juicy beef cut from the rib section, prized for its marbling, tenderness, and rich flavor. Perfect for grilling or pan-searing

Porterhouse: A prime beef cut, blending tenderloin and strip steak, cherished for its rich flavor and succulent texture. Perfect for grilling.

Sliced

Porterhouse

Porterhouse: A prime beef cut, blending tenderloin and strip steak, cherished for its rich flavor and succulent texture. Perfect for grilling.

The T-bone steak is a beef cut featuring a distinctive T-shaped bone, housing meat from both the tenderloin and strip loin muscles. Recognized for its tender texture and savory taste, it remains a popular choice among steak enthusiasts.

Sliced

T Bone

T-bone steak: Combining tenderloin and strip steak, this classic cut offers a balance of flavor and tenderness, perfect for grilling.

Rump steak, sourced from the rear of the cow, is famed for its bold flavor and firm, yet satisfying texture.

Sliced

Sliced Rump

Rump steak: A flavorful cut from the hindquarters, prized for its robust taste and versatility in various culinary preparations. Juicy and tender.

Whole Rump

Whole rump: A sizable portion from the hindquarters, offering generous servings of flavorful and tender meat, ideal for various cooking methods.

Beef ribs, a delectable cut derived from the rib section of the cow, boast a succulent blend of rich flavors and tender meat.

Beef Ribs

Beef ribs: Succulent cuts of meat from the rib section, celebrated for their juicy tenderness and rich flavor when slow-cooked or grilled.

Blade bone, extracted from the shoulder region of the cow, offers a balance of hearty flavor and a tender texture, making it a prized choice among beef cuts.

Sliced

Sliced Rump

Blade sliced meat is best for dishes like stews, braises, and slow-cooked meals, where its tenderness and flavor shine through.

Roast

Blade roast: Ideal for slow cooking methods like braising or roasting, offering tender, flavorful results that melt in your mouth.

"Round" designates a particular meat cut extracted from the hind leg of an animal, commonly beef. Recognized for its lean composition, it offers versatility and affordability, making it a popular choice in various culinary applications

Sliced

Round steak: Cut from the rear leg, this lean meat offers robust flavor and tenderness, perfect for braising or pan-searing.

Round Roast

Round roast: A flavorful and lean cut from the rear leg, ideal for slow roasting to tender perfection, offering delicious results.

Chuck, sourced from the shoulder of the cow, is distinguished by its flavorful richness, inherent toughness, and its compatibility with slow-cooking techniques like braising, stewing, or roasting.

Diced

Sliced Rump

Chuck: A versatile and flavorful cut from the shoulder, perfect for pot roasts, stews, and ground beef due to its rich taste.

Roast

Chuck: A versatile and flavorful cut from the shoulder, perfect for pot roasts, stews, and ground beef due to its rich taste.

Mince

Minced chuck: Perfect for juicy hamburgers, this flavorful meat is ideal for grilling, offering a delicious and satisfying bite every time.

Topside, sourced from the upper region of the cow's hind leg, is celebrated for its lean profile and tender texture.

Sliced

Sliced topside: Thinly sliced for versatility, perfect for sandwiches, wraps, stir-fries, or salads, offering tender and flavorful meat in every bite.

Round Roast

Topside roast: Tender and flavorful when roasted, this cut is perfect for Sunday dinners or special occasions, offering delicious meat for all.

Brisket, sourced from the lower chest of the cow, is characterized by its resilient texture, unique flavor profile, and its compatibility with slow-cooking techniques such as smoking or braising.

Whole Brisket

For the Low and Slow

Brisket: A flavorful and versatile cut from the chest, prized for its tenderness when slow-cooked or smoked, ideal for barbecue and stews.

Mince

Brisket mince: Ground brisket meat, perfect for making flavorful burgers, meatballs, chili, or other hearty dishes, adding richness and depth.

Bolar blade, hailing from the shoulder area of the cow, delivers a flavorful and tender experience, making it a favored selection among beef aficionados.

Roast

Roast for Slow Cooking

Bolar blade: A cut from the shoulder, prized for its rich flavor and tenderness when slow-cooked or braised, ideal for hearty meals.

Sliced

Sliced in to Bladebone

Sliced bolar blade: Thinly sliced for versatility, great for sandwiches, stir-fries, or salads, offering tender, flavorful meat in every bite.

Silverside, derived from the hindquarter of the cow, is esteemed for its lean nature and its aptness for roasting or for being prepared as corned beef.

Corned

Silver side: A lean and flavorful cut from the hindquarter, often used for roasting or braising, producing tender and delicious results.

Fresh Roast

Silver side: A lean and flavorful cut from the hindquarter, often used for roasting or braising, producing tender and delicious results.

Osso buco, an Italian delicacy, features cross-cut veal shanks braised to tender perfection, offering a sumptuous blend of rich flavors and succulent meat.

Sliced

Roast for Slow Cooking

Osso buco: A traditional Italian dish made with cross-cut veal shanks, slow-cooked to tender perfection, rich in flavor, and served with gremolata.

Whole Osso Bucco

Osso buco: A traditional Italian dish made with cross-cut veal shanks, slow-cooked to tender perfection, rich in flavor, and served with gremolata.