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Black Angus Rump – Portion


Lean, well-flavored and moderately tender beef, convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

R34.95 200g

R52.95 / 300g

Dry Aged T-Bone – Portion

R106.95 / 550g

Crosscut from the forward section of the short loin on a steer’s middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own and dry-aged for 32 days.

R106.95 550g

Dry Aged T-Bone Florentine – Portion

R165.00 / 850g

The Florentine steak is cut from the veal loin. In the middle it presents its T shaped bone, with the filet on one side. It is at least 1 inch thick. It has to be aged at least a few days.

R165.00 850g

Hanger Steak

R57.95 / 500g

Hanger steak, a tasty cut of beef that hangs from the diaphragm of the cow along the plate, or lower belly. Because this muscle does very little work, it’s extremely tender and packed with beef flavor.

R57.95 500g