Beef

Beef

Our premium range of grass-fed, selected yearling-grade beef is enough to get anyone’s barbecue smoking.
Sourced from the lush pastures of south Gippsland, we only work with beef suppliers and farmers with whom we’ve built relationships and trust over many years.
That means we must provide not only the best-quality premium Australian beef, but be strict adherents to best-practice approaches in animal welfare and handling.

All of our beef is grown free-range and contains no added hormones or antibiotics.
Our expert butchers skilfully cut your beef to deliver a flavoursome, tender meat that will melt in your mouth.
If you’re after a juicy T-bone, ribeye or porterhouse, we’ve got you covered.

You’ll also find plenty of cuts on our shelves that the supermarkets don’t stock – if you have any preferences, just ask your friendly customer service assistant!

Feeling a little adventurous, or low on time? Maybe it’s time to try one of our signature value-added beef dishes, ready for your oven, grill or hotplate.

Simple. Easy. Delicious.

Steaks


Beef 2

Roasts


Beef 3

SLOW COOK/ CASSEROLE/ BRAISING


Beef 4

The Butcher Club's barbie tips


We love our steak fresh off the barbie, and we’re sure you will too – just follow these steps and you’ll be well on the way to claiming the golden tongs the next time your mates pop over for a visit.

  • Fire up your barbecue on medium-high heat and give it five minutes to get going.
  • Brush both sides of the steak with oil – this reduces the smoke you typically get if you slather your plate with it.
  • When you’re ready to go, sprinkle with salt and pepper and place seasoned-side down to lock in the juices.
  • Now’s the time to be patient – don’t constantly flip your steak.
  • Rare? Medium? Well-done? Give it the tongs test. As a rule of thumb, if it feels soft it’s rare. If it’s a little spongy but bounces back quickly, you’re looking at medium. Can’t get any spring out of it? You’ve got a well-done steak.
  • Remove from the grill and cover on a plate with foil. Leave at least five minutes (the hardest part!) to let it rest and distribute the juices evenly through the steak.
  • Team up with your favourite salad or beer, and you’ve got a meal fit for a king!