STEAK
Ribeye
Rib section, 6th–12th rib only. Lean, fine-grained, deep red.
STEAK
T-Bone
T-shaped bone with loin on one side, tenderloin on the other.
STEAK
Bone Marrow
Femur sections with marrow. Adds depth to broths and roasts.
SPECIALTY
Short Ribs
Chest and rib section, bone-in. Ideal for slow braising and charcoal grilling.
SPECIALTY
Shank
Leg muscle cut. Tough and flavourful — transforms with long, slow cooking.
SPECIALTY
Knuckle
Round rear-leg cut. Lean, ideal for slow cooking and stock.
SPECIALTY
Oxtail
Tail section. Gelatin-rich, ideal for thick broths and stews.
SPECIALTY
Tongue
Whole beef tongue. Fine-grained, tender.
PACK
S Pack
Family-size mixed cuts. Single-origin.
PACK
M Pack
Larger mixed-cut selection. Same single-origin standard as S Pack.