Good Beef

Good beef cattle should have three main requirements. First, the cow should be grass fed which allows it to grow normally. Second, it must be under 30 months old (anything older is past its prime). Last and most importantly, it needs to have fat (fat=flavor), if it doesn’t have fat it won’t eat well.

Matured

Once we have the right meat we mature it traditionally by hanging. During the hanging period, the meat becomes more tender, gets a darker color and becomes richer in flavour substances. This is the same method that Master Butchers use, although we leave it a bit longer. The time the meat is hung varies from two to three weeks depending upon the cut. Once we think it’s ready we butcher it ourselves on the premises. This means we can cut any size steak you want!

So, what do you want?

If it’s flavour and tenderness you want then choose the fattier cuts – rib eye and sirloin are the best. The rib eye has fat through the middle so if you don’t like a bit of fat, it’s not for you.

Rump is much leaner but still has bags of flavour with a firmer texture, great cooked up to medium, but if you like your meat more well done you would be better with the rib eye or the sirloin.

Fillet is the tenderest of them all. Beef cattle weighing around 1250 pounds only produce about 12 pounds of this luxurious cut. It may not have the flavour of the other steaks, but it melts in your mouth and it’s the leanest of them all.

The T-Bone with sirloin on one side and a small fillet on the other is the perfect choice for steak lovers. The meat is sweetest near the bone and our T-bones are aged longer than all the other steaks.

Please note that steaks cooked well done can take over 45 minutes to prepare

Please note we do not charge extra for service. All weights are approximate.