Grass-Fed Porterhouse O'Connor, Gippsland, Vic MS 3+
Cut from the rear end of the short loin. Well known for its exceptional flavour, notably tender and extremely juicy.
Grass-Fed 14 Days Aged Scotch Fillet O'Connor, Gippsland, Vic MS 3+
This full-bodied, succulent cut from the forequarter rib section. Its section is juicy tenderness and fattier than other cuts of beef. The dry ageing process brings out a concentration of meaty flavour and a rich, intense taste.
Grain-Fed Shorthorn Eye fillet (220G)
Cut from the tenderloin, as it is one of the tenderness and healthy lean attributes with a mild and subtle flavour.
