Beautiful rump steak grassfed and delicious.

Rib-on-bone is essentially a tomahawk steak with a smaller bone. OP simply means 'oven prepared', signalling the best way to cook this cut. Also known as the "standing rib roast" comes from the rib section of a steer, which is between the chuck roll and strip-loin (sirloin). Each steak weighs approximately 500-550g and sells for $25. Available to add to your order now. While stocks last.

Beef rolled rib roast 1.5kg-2kg $18

LET JASON DO THE HARD WORK!

Award winning executive chef Jason Peppler cooks your rolled-rib roast for 10 hours leaving you to prep just the roast veggies.

Instructions:

Simply take the roast out of the cryovac bag, dry and coat with olive oil, salt and place on a baking tray with your veg (potato, sweet potato, carrot and parsnips) in the oven at 180 degrees for 40mins. Serve with gravy and parsley.

Allergens & Spice Level:

No Allergy alerts, no spice added

Our mesquite brisket is marinated with a delicious dry rub ready to be slowly cooked.

Instructions:

Bring brisket to room temp before cooking. Take out of cryovac packaging and place in a slow cooker, covering with a cup of beef stock. Cook on low for approx 8-10 hours. The meat should be tender and able to pull apart with your fingers (caution it is hot!). Serve with slaw or mashed potato. Enjoy!

Allergens & Spice Level:

Small amount of gluten in rub. Dairy free. Nut free. Spice level is mild.

Delicious marinated rolled rib roast, ready to throw in the oven.

Instructions:

Preheat oven to 200°C for fan assisted or 215°C for ovens without a fan. Place marinated rolled rib roast on a greased large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan, leave for 35-45mins. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil to rest.

Allergens & Spice Level:

May contain a small amount of gluten. Dairy free. Nut free. Spice level is mild.

Beautiful grassfed Brisbane Valley Farm Direct beef with a Jason Peppler marinade.

Instructions:

Simmer in bag in a large pot of water for approx 2.5 hours. Remove beef from bag into a large bowl. Drain the liquid from the bag into a small saucepan and bring to boil and reduce until liquid becomes thicker. Shred the cooled beef with a couple of forks. Add reduced liquid to beef and season to taste.

Allergens & Spice Level:

Gluten, dairy and nut free. Spicy level = low to medium.

Beautiful grass-fed Brisbane Valley Farm Direct beef with a Jason Peppler spicy marinade in a cryosealed package.

Instructions:

Simmer in bag in a large pot of water for approx 2.5 hours. Remove beef from bag into a large bowl. Drain the liquid from the bag into a small saucepan and bring to boil and reduce until liquid becomes thicker. Shred the cooled beef with a couple of forks. Add reduced liquid to beef and season to taste.

Allergens & Spice Level:

Gluten, dairy and nut free. Spice level = low to medium.

Marinated beef strips ready to cook and add to stirfry vegies.

Instructions:

Drain the strips from the cryovac packaging, reserve the marinade. Heat olive oil in a large pan or wok until very hot... key is to make sure the pan/wok is hot to seal meat quickly to avoid braising. Add beef strips and cook quickly to seal. You may need to do this in 2 batches. Add to your favourite stir-fry veggies.

Allergens & Spice Level:

Gluten free, dairy free and nut free. Spice level is mild.

Gluten free.

Same but different! Frozen beef tomato & onion premium sausages. Gluten free and non-spicy.