A cut above the rest
Favorite Cuts
Our Premium Australian Beef is underpinned by our own Graziers quality assurance scheme. Every piece meets stringent criteria and is sourced from leading grazing areas so that it is guaranteed to be tender.
Graziers specifications aim to ensure that we end up with the highest quality beef indicated by the smooth, close-grained texture, carnation red colour and finely marbled fat within the lean muscle.
Graziers beef has minimum specifications in meat ageing and a minimum of 60 days fed on grain, ensuring consumers will enjoy a healthy, tasty, tender, juicy and delicious beef meal every time.
Grain fed Eye fillet
This delightful cut of beef is the tenderest of them all and is best described as succulent, lean and tender. Sourced from lush open paddocks and aged for a minimum of 8 weeks.
"Simply sensational"
Grain fed Rib Eye (On the bone)
A specialty primal cut of beef with exceptional flavour and eating quality. British Breed of cattle with a guarantee of ultimate satisfaction and tenderness.
"The grand champion of steaks"
Grain fed Rump
A classic popular cut is full of flavour and comes from premium grazing areas in Australia. They are grain-fed for 60 - 90 days. Our supplier guarantees the ultimate flavour and tenderness of every bite.
"Full flavour"
The American Ribeye Steak
Full of fl avour is how we describe our ribeyes. We hand-cut each steak to a generous size. The unforgettable flavour that they hold comes from a british breed of cattle with a marbling score of up to 2.
We guarantee the ultimate satisfaction and tenderness.
Porterhouse
Also known as Sirloin, this primal cut is aged for a minimum of 8 weeks to ensure tenderness and taste satisfaction. Fed on a grain diet for 60 - 90 days, it's known for its clean fresh flavour with no fatty after taste.
"Melt in your mouth"
Rump
A classic popular cut is full of flavour and comes from premium grazing areas in Australia. They are grain-fed for 60 - 90 days. Our supplier guarantees the ultimate flavour and tenderness of every bite.
"Full flavour"
Wagyu
Wagyu are a Bos Taurus breed of cattle native to Japan.
Their elite, predictable performance is strongly linked to the intense selection pressure placed on the breeding herd. The beef from Wagyu is recognized around the world as the best you can eat.
The meat is fine textured, incredibly tender and has high levels of marbling (intra-muscular fat). The term marbling refers to the fat that is found between the muscle fibres and which gives the meat its characteristic white-flecked appearance. In Wagyu Cattle the intramuscular fat is different to that found in other cattle breeds. It contains high levels of mono unsaturated acids, oleates, whereas the fats found in traditional beef breeds are mostly saturated and unhealthy.
It is generally accepted that the consumption of oleates reduces serum low-density lipoprotein cholesterol.
Thus, Wagyu beef containing a greater concentration of oleates may be perceived as a more benefi cial component of a diet designed to lower serum cholesterol. The oleates in Wagyu give the beef its characteristic nutty taste.