YOU’VE FOUND THE BEEF YOU HAVE BEEN LOOKING FOR
Raised on natural pastures and then fed a nutritious diet of local wholegrain cereals results in beautifully tender beef with big, bold flavour. No matter whether you’re a butcher, chef or home cook, there are a wide range of knife ready primal or cuts available for every situation or meal occasion. With all cuts underpinned by Meat Standards Australia you can be assured that your piece of Bindaree beef will be tender – every time, not to mention packed with flavour unequal to others.
Raised on natural pastures and then fed a nutritious diet of local wholegrain cereals, results in beautifully juicy and tender beef with big, bold flavour.
Bindaree Angus beef is hand selected, perfectly crafted beef with medium to fine marbling which results in an exceptionally bold flavoured and tender meal.
BINDAREE DRY AGE
Bindaree dry age is the result of the artisanal process of dry ageing for 21 days to further enhance the flavour and create a unique melt-in-the-mouth eating experience.
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Scotch fillet steak
Tender and juicy, this steak also known as the rib-eye is your friend when you are looking to grill. Perfect for cooking in the pan or on the barbecue you can be guaranteed empty plates and smiling faces from your friends and family.
Rib eye bone-in
This tender, impressive cut is the ideal choice for any meat lover. With its natural marbling and juiciness has added flavour from being cooked on the bone. Perfect for the barbecue it will have everyone lining up for more.
Frenched rib eye bone-in
When you want a little refinement, this is the cut to go for. With all the trademarks of tender, juicy beef with fine marbling, you get the added bonus of a restaurant worthy feature in the form of a Frenched bone.
When you’re looking to impress there is only one way to go – the tomahawk. A turbo-charged rib eye bone-in, this cut is best shared and grilled on the barbecue for an incredibly tender and tasty meal.
Standing rib roast
If you want a showstopper then this is it! The perfect centrepiece for any meal, this cut is what you want to share with everyone. Tender, marbled and with extra flavour from the bone – what more could you ask for?
Tender and lean, the sirloin steak is the cut to use when you don’t know what to cook. Whether it’s on the barbecue, tossed trough a salad or sliced for a stir-fry you’ll have a meal in minutes.
Sirloin steak bone-in
Think you know the sirloin? Think again, the sirloin bone-in comes turbo-charged in the flavour stakes due to it being cooked on the bone. Still deliciously tender and juicy this is the cut to try at your next barbecue.
For the best of both worlds don’t go past the T-bone. With a sirloin on one side and a fillet on the other, this is a steak lover’s dream. Add the benefit of flavour from being cooked on the bone and all your indulgent fantasies can be realised.
The centrepiece of any culinary creation, the fillet steak is the perfect example of tenderness. Admittedly indulgent it is best suited to simply grilling or pan-frying and served with your most decadent sides.
An Aussie favourite, this steak is perfect for a variety of meals from steak on the barbecue to salads, sandwiches and stir-fries. You can be guaranteed that any meal that uses the rump will result in tender beef with bold flavour.
Flat iron steak
Funny name. Tasty cut. The flat iron steak is best suited to grilling on the barbecue and as it is lean, juicy and flavoursome it can be served whole or sliced to share in a salad, taco or stir-fry.
Oyster blade steak
Best cut into strips and served in a variety of meals, the oyster blade delivers on flavour and tenderness every time. Just be mindful of a line of sinew that runs down the middle if eaten as a steak and avoid if cutting into strips.
Bolar blade roast
This is your winner for a tasty and satisfying family meal (or if you are cooking for a crowd). Impressively good, this roast will become part of you cooking repertoire no matter what occasion you are cooking for.
A typically lean cut, flank steaks are very versatile and easy to prepare. Their distinctive coarse grain that runs the length of the cut is perfect for soaking up rubs and marinades. While we are on that grain, make sure you carve thinly at an angle for a tender result.
This lean cut can be used in a variety of ways, when grilling look to pair with rubs or marinades, however it is also at home in stir-fries and slow cooks. Did someone say versatile?
The best kind of schnitzel is a beef schnitzel. Roll it, crumb it, marinate it or cooked as is, this cut is an all-time Aussie favourite – not to mention it cooks in no time!
Don’t let this name fool you – it’s all about form and not function. Think flavour, tenderness and juiciness for this cut which is ideal roasted but suitably at home sliced or diced and used in a variety of meals.
Known for its balance of meat and fat, the chuck is full of bold flavour and is best suited to low, slow cooking methods due to the high presence of connective tissue. Meals such as casseroles and braises allow the connective tissue to gently melt for tender and tasty meals.
As the old saying goes, low and slow is the way to go with brisket. With a high level of connective tissue this method of cooking is your friend especially when paired with rich, bold flavours in a variety of meals.
Decadently indulgent, the short rib is the cut to serve when you want to impress. Deceptively easy to cook and packed full of flavour, this cut will have your friends and family amazed and impressed at your cooking prowess.
The perfect shortcut for any slow cooked meal, diced beef is best suited to slow, wet cooking methods where it is allowed to slowly break down to become deliciously tender and infused with the flavours of your choice.
When a quick dinner is called for, beef strips are your go-to. Perfect in fresh stir-fries, quick curries or even the family favourite – stroganoff, beef strips are tender, lean and full of flavour.