Rib Premium Oven Roast
Rib Roast is ever tender and flavourful. As a premium Oven Roast, this cut is luxury priced and delivers tender eating experience.
Inside Round Oven Roast
Best oven roasted at low temperatures (275°F/135°C) to at least medium rare (145°F/63°C). Carve across the grain into thin slices to optimize tenderness. Taken from the lean round, Inside Round is more flavourful than Eye of Round and more tender then Outside Round.
Top Sirloin Premium Oven Roast
This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
Prime Rib Premium Oven Roast
The favourite of the restaurant buffet and Sunday night roast beef dinner, the Prime Rib is ever tender and flavourful. As a premium Oven Roast, this cut is luxury priced and delivers tender eating experience.
Rib Cap Off Grilling Steak
Rib Steak is ever tender and flavourful and trimming off the Cap means there is less waste, so better value for your money. One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
Eye of Round Oven Roast
One of the leanest beef cuts with the mildest flavour, this cut is generally sold at a moderate price. To maximize tenderness, cook to medium doneness at most. let cooked roast rest for 15 minutes and carve across the grain into thin slices to maximize tenderness.
Outside Round Oven Roast
Taken from the lean round, Outside Round is more flavourful than Eye of Round and less tender than Inside Round. Best oven roasted at low temperatures (275°F) to at least medium-rare 145°F (63°C). Carve across the grain into think sliced to optimize tenderness.
Centre Cut Tenderloin Premium Oven Roast
This centre section of the whole tenderloin is also known as the Chateaubriand and is characterized as having a nice even shape that makes it ideal for making Beef Wellington. Tenderloin is a soft textured beef cut with less marbling and a unique mild flavour. As a premium Oven Roast, it delivers an extremely lean and tender eating experience at a higher price point.