Greenmountain Beef Chuck Roll is a boneless Australian beef cut from the shoulder area, presented as a substantial whole muscle section. The cut contains several muscle groups with visible connective tissue and fat, making it suitable for preparations that benefit from longer cooking. It can be braised or slow-cooked whole and then sliced for serving. The whole cut can also be portioned according to the intended preparation.

Rosedale Ruby Beef Oyster Blade is an Australian beef shoulder cut with substantial marbling and a defined central seam. It can be prepared whole for slower cooking or trimmed along the seam to produce flat iron steaks. The cut is suitable for grilling, pan-searing, braising or other preparations suited to shoulder beef. Its structure allows it to be used as either a steak cut or a larger cooking piece.

Midfield Lamb Saddle Rack is a bone-in Australian lamb cut with the rib and loin sections retained as a substantial whole piece. The presentation includes the central backbone and attached rib bones, making it suitable for roasting as a larger cut. It can also be portioned after cooking for plated lamb dishes. The cut is suited to traditional roasting and other preparations where the bone-in presentation is retained.

Ruby Reserve F1 Wagyu OP Rib is an Australian bone-in rib cut with MB4-5 marbling and substantial meat surrounding the rib bones. The cut retains a prominent fat layer and visible marbling characteristic of this Wagyu grade. It can be prepared as a large roasting cut or portioned for grilling and other high-heat cooking. The bone-in presentation also makes it suitable for serving as a substantial rib steak.