Tender, collagen-dense Black Angus beef cheeks, trimmed and ready for slow braising.
Prized by high-end bistros and home chefs. Rich in natural gelatin and connective tissue that yields melting tenderness when braised low and slow with aromatics, garlic, and red wine for 3.5 to 4 hours.
Black Angus Beef — NSW 2642 Pastoral Stations.
100% Australian Beef. Nil declared allergens.
Meaty, cross-cut beef oxtail sections for deeply rich stews, soups, and ragùs.
Lengthwise split beef femur bones exposing pure, rich culinary bone marrow.
Thinly sliced, ultra-fresh Australian beef liver packed with bioavailable vitamins and iron.