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Gravy BeefAnother (needlessly) under rated secondary cut. Cooked slowly, gravy beef almost melts adding an unique level of richness to any dish. Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.

These steaks speak for a flavour that is what high quality beef is all about

Cut from the blade

rich flavoured beef

not as common as the classic leg roast but (dare we say) a little more tender and a little more flavoursome

We pride ourselves on the flavour of our bacon over all else - it is the yardstick we measure ourselves against

Our heritage-breed pigs are free to forage and root amongst the eucalypt trees as instinct dictates

What else can be said about beef mince

2 x roasts (leg or shoulder)

and just remember pork is not meant to be cooked well done

Ingredients for toulouse: pork

What else can be said about pork mince

Chops are great