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Aust. Angus Grain Fed Tenderloin Steak

RM55.00

Hand Picked Grass Raised Black Angus Cattle are fed 180 days of a mix of healthy whole grains by the O'connor family in Gippsland, Victoria. The fillet is most tender and expensive cut made up of very fine and delicate fibers that account for its tenderness. Cut them into fillet mignon steaks. 200g +/- 10%. Product is shipped Vacuum packed. Best cooked within 2 weeks.

Portion: 200g +/-

Packing: 1

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Aust. Angus Original Burger Blend

RM24.00

Our favorite and flavorful Australian Angus beef blend that incorporates the most flavorful cuts of clod, chuck, brisket and short ribs. Packed 2 x 160g

Portion: 320g +/-

Packing: 2

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Aust. Bone In Angus Grain Fed Strip Steak

RM40.00

Hand Picked Grass Raised Black Angus Cattle are fed 180 days of a mix of healthy whole grains by the O'connor family in Gippsland, Victoria. The iconic steakhouse steak. Besides tasting sweeter it looks beautiful and majestic and your get the feel of cutting around a bone approx. 400g +/- 10%. Product is shipped Vacuum packed. Best cooked within 2 weeks.

Portion: 400g +/-

Packing: 1

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Aust. Bone In Angus Grain Fed T-Bone / Porterhouse Steak

RM45.00

Hand Picked Grass Raised Black Angus Cattle are fed 180 days of a mix of healthy whole grains by the O'connor family in Gippsland, Victoria. The classic steakhouse steak. A favorite steak to many. Best of both worlds with strip for flavor and tenderloin for tenderness. approx. 400g +/- 10%. Product is shipped Vacuum packed. Best cooked within 2 weeks.

Portion: 400g +/-

Packing: 1

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Aust. Bone In Lamb foreshank

RM15.00

Lamb shanks come from the fore or hind leg and are best roasted or braised to elicit the juices from the bone. Always cooked in liquid till the meat starts separating from the bone. Low and slow cooking but the flavor and unique taste are more than worth it.

Portion: 400g +/-

Packing: 1

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Aust. Bone In Lamb Loin Chops

RM26.00

Loin of lamb comes from the middle lower section. Usually cut into chops, it has best of both worlds the striploins and the tenderloin. This is the jewel of the lamb, is very tender and cooking time should be minimal.

Portion: 500g +/-

Packing: 1

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Aust. Bone In Lamb Rack

RM66.00

Rack of lamb comes from the middle section of the lamb. A premium cut ideal for quick cooking to maximize its tenderness and juicy qualities. Can be frenched for improved presentation.

Portion: 500g +/-

Packing: 1

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Aust. Bone In Lamb Shoulder Chops

RM29.00

The shoulder of the lamb, derived from the forequarter, is the most economical cut. It is suitable for a variety of cooking grilled, pan fried, roast, stews, curries and etc. Quite often cut into chops.

Portion: 1 kg +/-

Packing: 1

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Aust. Boneless Lamb Leg

RM128.00

Perfect for nice slow roast or slow cooked and reverse seared.

Portion: 2.5 kg +/-

Packing: 1

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Aust. Boneless Lamb Shoulder

RM115.00

Great for a rolled Sunday roast or sliced for hot pots or made into mince for patties or sausage.

Portion: 2.3 kg +/-

Packing: 1

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Aust. Cleanseas Yellowtail Kingfish (Hiramasa) Pin Bone In

RM18.00

An exceptional, surprising fish. The Spencer Gulf Hiramasa Kingfish is large and imposing. In the water, it’s big. It looks powerful and masterful. But when it’s landed, it’s a much more delicate proposition: its flesh retains layers of subtlety and intrigue. Japanese sushi masters consider Kingfish the best fish in the world for sashimi. It’s firm but distinctively delicate.The taste is unparalleled. Sweet. Fresh. It lasts just the right amount of time on the palate. It can carry other flavours while retaining its own sublime characteristics. It can be mildly cured or marinated in lime juice. It can be slow-cooked, pan fried, or BBQ. The ways are endless….

Portion: 200g

Packing: 1

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Aust. Cream Cheese

RM7.40

Portion: 250g

Packing: 1