SIDE OF BEEF (Cut for Steaks and Roasts etc PRICED ON CARCASS WEIGHT)

$1559.99

Unavailable

---

Add to cart

Continue Shopping Home

Grass Fed Free Range Tara Valley Beef.

Sourced Locally from Country Victoria.

Hand Selected for perfection.

*120KG SIDE OF BEEF (CARCASS WEIGHT)*

**MUST SPECIFY DESIRED CUTS**

*HIND QUARTER*

SHIN: Cut For Osso Bucco or Gravy Beef.

SILVERSIDE: Pickled and cut into 3 pieces (1.5kg each approx)

GIRELLO: Trimmed for Roasting.

HEEL MUSCLE: Cut For Gravy Beef.

ROUND: Cut for Schnitzel and Diced Beef.

TOPSIDE: Either cut into 3 or 4 Roasts or cut for Schnitzel and Diced Beef.

RUMP: cut for Rump Steak.

EYE FILLET (Butt-End): Whole for Roasting or Sliced for Steaks.

EITHER;

* T.BONE STEAK AND RIB-EYE STEAK* OR *PORTERHOUSE STEAK AND SCOTCH FILLET STEAK  AND EYE FILLET*

FLANK: Boned out and trimmed up for Plain Sausages and Mince.

*FOREQUARTER*

CHUCK: Either Chuck on the Bone or Chuck Steak boneless.(recieve Chuck bone cut up for soup)

BOLAR BLADE: 1 large roast (approx 2.5-3kg)

OYSTER BLADE: Left in a piece for Roasting or Cut for Steaks.

BRISKET: Left in a piece for Smoking or Roasting or Trimmed up Lean and Diced.

SHIN: Cut for Osso Bucco or Gravy Beef.

BEEF SHORT RIBS: Left in a 4-5 Rib Plate or cut for Spare Ribs.

*TRIM*

APPROX 12KG LEAN MINCE.

APPROX 4KG BBQ SAUSAGES.

***120KG SIDE OF BEEF***