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Australian Beef Leg Bone (Marrow Bone / Gear Box) 3.2-3.5kg
RM22.65
Marrow-rich leg bones can be used to make nutritious and flavourful bone broths. They can also be roasted.
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Imported from Australia
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This is a frozen product
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Halal certified
- 3.2-3.5kg
Out of stock
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Australian Coorong Black Angus Beef Tenderloin Steak
The tenderloin makes one of the most premium angus steaks, as each black angus cattle only yields a small amount. The tenderloin boasts the most tender muscle of all the parts from the prime loin section. It is also known as the filet mignon.
To enjoy this tenderloin steak, lightly season the meat with salt and pepper, and grill or cook to medium rare.
Coorong Black is one of Australia's finest premium beef brands. Their verified 100-day grain-fed black angus cattle is grown and processed under a framework that enhances maximum tenderness and flavour.
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Australian Josdale Grass-Fed Black Angus Chuck Roll 1kg+/-
The chuck roll is a cut of beef that comes from the shoulder area. It is a flavourful and versatile cut that is suitable for a variety of cooking methods such as roasting, braising, or grilling.
Josdale Black Angus cattle can be found roaming the lush green pastures of Victoria and Southern NSW, free from added antibiotics and added hormone growth promotants.
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Australian AMG Grain-Fed Angus Beef MB2-3 Cube Roll (Ribeye) Roast 1.3-1.5kg
Each cut is carefully selected, sliced, and tied with kitchen twine. The string helps to maintain the shape while roasting in the oven, and also makes a more attractive presentation at the table.
The cube roll is where ribeye steaks come from. It's a primal cut between the chuck and sirloin, with great flavour and tenderness.
AMG’s brand sources British/European-bred, well-rounded Southern cattle all year round from Victoria and Southern New South Wales’ richest grazing country. AMG prides itself on providing consistently exceptional quality meat with superior tenderness and eating quality.
- Imported from Australia
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- 1.3-1.5kg
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Australian AMG Beef Tenderloin Steaks
Also known as the filet mignon, the tenderloin cut comes from the most tender muscle of all the parts from the loin section. Each cow only yields a small amount of the tenderloin cut.
AMG’s brand sources British/European-bred, well-rounded Southern cattle all year round from Victoria and Southern New South Wales’ richest grazing country. AMG prides itself on providing consistently exceptional quality meat with superior tenderness and eating quality.
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Australian Southern Range Grass-Fed Beef Striploin
The striploin is a cut above the rest. Also known as New York Strip, the striploin offers a perfect balance of beefy meat and luscious marbling. This combination results in a steak that is tender and also bursting with savoury juiciness.
Grilling, searing, or pan-frying striploin allows the marbled fat to melt and infuse the meat with its mouthwatering flavours. This cut is also great when sliced thinly for the steamboat or hot pot.
AMG’s highly limited and exclusive Southern Ranges SR4 beef is selected from only genetically superior Angus and Hereford breeds, grazed in the rich, green pastures of Victoria and Southern New South Wales. With no added hormones, this marble score 4 beef is all-natural, 100% traceable and processed to meet high standards at state-of-the-art facilities in Dandenong and Cootamundra. This premium beef boasts intense flavours, superior tenderness and eating quality, and a marble score rating usually found only in grain-fed beef. From pasture to plate, you can depend on AMG for the traditional goodness of Australia’s best grass-fed beef.
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Australian CAG Beef Spare Ribs 2kg+/-
Beef spare ribs.
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Australian Coorong Black Angus Brisket
The brisket is a popular Asian cut that comes from the front chest area with a fat-to-meat ratio of about 50-50.
Coorong Black is one of Australia’s finest premium beef brands. Their verified 100-day grain-fed black angus cattle is grown and processed under a framework that enhances maximum tenderness and flavour.
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Australian Coorong Black Angus Beef Flank Steak 1kg+/-
The flank steak is a lean cut that comes from the abdominal muscles, below the loin. There is little fat, making the flank steak more suitable for stews and slow cooking, although it can also be prepared as a steak. This is a flavourful cut that absorbs marinates well.
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