undefined

undefined

These OP ribs are a bone-in beef cut presented as a rack with multiple rib bones. The cut retains the meat alongside the rib bones and is suited to roasting, grilling, or other slow-cooking preparations. Its substantial rack format allows it to be prepared as a whole piece or divided into individual portions. The product is supplied frozen for storage and later preparation.

These beef patties are formed into a round 150GM, 10CM portion for burger-style meals. Their pre-formed shape allows them to be cooked directly as individual burger patties. They are suited to grilling or pan-frying and can be served in a burger bun with your preferred toppings.

Pure South beef short rib is a bone-in cut from New Zealand beef with layers of meat, fat and connective tissue visible across the rib section. The bone and connective tissue make it well suited to extended cooking methods that develop a tender, pull-apart texture. It can be braised, slow-roasted or smoked and served as a substantial beef dish. The cut is also suitable for Asian-style preparations where slow cooking is commonly used.

This Australian beef brisket is a point-end cut prepared without the deckle, with substantial visible fat and connective tissue characteristic of the brisket section. Its shape and fat coverage make it suited to long, slow cooking methods that allow the cut to become tender during preparation. It can be smoked, braised or slow-roasted and is commonly served sliced after cooking.