We can provide you with the right advice when it comes to choosing from the huge range of beef products that are available in today’s market.

We use only graded and highly selected products to ensure eating quality, offering a wide range of options to suit the requirements of individual customers, including locally sourced grass-fed, premium grain-fed products, wagyu beef, and dry-aged beef.


Ageing beef is a way of increasing its tenderness. As it ages the enzymes within the beef break down and tenderise the meat. Whole primal cuts are stored for up to 8 weeks in a temperature and humidity controlled environment. During this time natural enzymes begin to break down the fibres of the muscle, and in turn tenderize the meat. The process results in a nutty smelling steak that is tender and has a concentrated, complex beefy taste that is unmistakable and delicious.


Grain-fed beef begins production on grass and then is finished on grain. Feeding cattle on grain results in meat that is very tender with a good level of fine marbling through the primary cuts. To be classified as grain-fed cattle must be fed on grain for a minimum of 70 days.


Grass-fed beef is primarily pasture fed also supplemental feeding is sometimes necessary depending on the region. The best grass-fed beef comes from regions with good rainfall and lush pastures such as, New England Region of NSW, Tasmania and the Gippsland Region of Victoria. Grass-fed beef is often selected because of its natural full flavour.


Wagyu simply means “Japanese cattle” (‘wa’ means Japan and ‘gyu’ means cow). Wagyu beef is famous for its high marbling, tender and rich taste. Marbling refers to intramuscular fat that can be seen between the muscle fibers of the beef. In Australia, wagyu is graded according to the amount of marbling present on a scale of 0 to 9 (0 being low quality and 9 being the highest quality).