The tenderloin steak is aptly named because it’s the tenderest cut of meat on the animal. Sometimes referred to as a filet mignon, it comes from a long, cylindrical muscle that runs along the rear spine of the animal. The muscle is non-weight-bearing and does very little work, which means there’s very little tough connective tissue. This is what gives the  tenderloin steak its renowned soft, luxurious texture. It also has lower fat content than most cuts. However, less fat equals milder flavour, which is why tenderloin steak is often served with sauce or wrapped in bacon. It’s a trade-off lean-meat enthusiasts have come to accept with supermarket steaks. You’ll find no such compromise here. Our tenderloin steaks are rich in flavour because our cattle are 100% grass-fed and grass-finished. So in addition to exquisite texture you also get bold, beefy taste with every bite.

The striploin steak, also known as a New York Strip, is a perennial favourite of discerning steak lovers. Cut from the short loin area between the ribs and the rump, the striploin is a neighbouring muscle to the tenderloin. Though not completely sedentary it shares some of the same delicate texturing. This gives the steak a pleasing level of tenderness while still offering a great bite and solid chew. The striploin also has a moderate amount of intramuscular fat known as marbling. There's less than a ribeye but more than a tenderloin, and plenty enough to infuse the meat with a rich, succulent flavour during cooking. The fat cap along one side can be left on for added taste or trimmed to suit your personal preference. Our striploin steaks offer the perfect balance of tenderness, marbling and flavour for maximum appeal to a wide range of palates.

Our ribeye steaks offer natural umami flavour and a deeply indulgent melt-in-your-mouth texture. As the name suggests, this hugely popular cut is taken from the primal area of the rib section. Unlike the tough muscles that bind the ribs together, the ribeye muscle is located inside the ribs and is very finely knit. This gives the cut a texture that is both soft and satisfying to chew. But the hallmark of the ribeye is the extensive marbling. These slender threads of fat run throughout the steak and melt down during cooking, basting the meat from the inside and infusing it with flavour. The result is a big beefy taste and buttery texture that still retains enough structure to be hearty and satisfying. In fact, our signature grass-fed marbling is what really makes our ribeyes stand out. Unlike the bright white marbling in store-bought meat, our steaks feature a marbling that is creamy gold in colour. That's because the beta-carotene in the fresh grass diet of our cattle is imparted into the fat of the animal. In addition to the added health benefits, this also gives our ribeye steaks an even richer more complex flavour.

Beloved for its unique T-shape, this steak is actually two distinct cuts of meat separated in the middle by a T-shaped bone. On one side you get the classic striploin with its beefy chew and robust flavour. On the other side you get the super-soft texture and milder flavour of the tenderloin. The bone itself also adds depth of flavour and helps keep the meat juicy during cooking. This makes the T-Bone the ultimate 'two-in-one' steak experience. Many of our customers choose the T-bone because it's great for sharing as the steak is also large and each  cut can appeal to different palates. For big eaters, the T-Bone offers a cost-effective way to enjoy two premium cuts compared to buying them separately. Just be careful when cooking: the tenderloin side will be done quicker so position it away from the hottest part of your pan or grill.