Sale Beef Cuberoll / Scotch Fillet / Ribeye Australia STEER (young cattle) aged chilled whole cut HARVEY +/- 4.5kg (price/kg) PREORDER 2-3 days notice

Beef Cuberoll / Scotch Fillet / Ribeye Australia STEER (young cattle) aged chilled whole cut HARVEY +/- 4.5kg (price/kg) PREORDER 2-3 days notice

Brand: Harvey Australian Beef (imported)
Product Code: 10095
Availability: In Stock

Available Options


Rp 519.000,- Rp 503.430,-

Our home-made youtube video of this item :

This item is a PRE-ORDER, 1-2 DAYS NOTICE.

  • Chilled beef we supply is AGED between 2-4 weeks (what is AGED BEEF? please read below highlighted in yellow) 
  • We need a day or two to get this item as we have to contact several importers to get the the right aging of beef. Please note; during this C19 a bit difficult to get chilled loin beef with the right aging because many shipments were delayed that caused many chilled beef over-aged)
  • If the importer have them in stock, normally we will get them on the next working day.
  • Should we not manage to get this chilled beef brand with the right aging but if there's another brand available i.e Harvey, Midfield or Teys we will inform you (they're almost similar in price) otherwise pardon us we have to cancel this order.



  • This cut is designated for STEAK or ROAST, please do not cook them to become rendang or curry yah! :)
  • There are 3 PRIME / LOIN cuts of meat, namely SIRLOIN (striploin / porterhouse / new york strip), TENDERLOIN (fillet mignon / eye fillet) and RIBEYE (cuberoll / scotch fillet). Some people also include RUMP as loin, so do we.
  • We got them in its original sealed carton boxes from the main importer between 2-4 weeks AGED. This means; the beef has spent a certain period of time in a chiller at temperatures -1 to 2 degrees Celsius. Aging beef increases its tenderness and improves its taste, providing a stronger flavour. 
  • They're CHILLED all the way from Australia (never been frozen), packed securely in original cryovac vacuumed plastic bags with their own label. We are experienced in handling the product and do so with knowledge, care and love.


  • We do the aging for beef loin cuts 4-6 weeks aged depending on the type and cut of the meat, as well as the desired end flavour and tenderness.
  • We also do cutting production with modern machines hygienically by implementing all the HEALTH & SAFETY regulations. The process includes:
  • Taking the beef out from its original CRYOVAC vacuum plastic bag.
  • Rinsing off the juice/blood with filtered water (our water filter is provided by YUKI and it is their claim that YUKI filters provide water that can be consumed without needing to boil it), wrapping the beef in cling wrap neatly and tightly before freezing it.
  • Once it is fully frozen we cut it with bandsaw into steaks or small size roasts, individually vacuum pack it and then freeze straight away.


  • Do not let it sit out of the fridge upon receival – place it quickly in the coldest fridge you have. If you have a new house assistant and she/he is not experienced with beef at all, as mostly they are not, please explain to them the difference between a freezer and a fridge. You don't wanna come home to your gorgeous chilled loin beef frozen down hard! However, our delivery person usually will advise them to place the chilled beef in the fridge and not the freezer.
  • The beef should sit at a constant temperature (do not open the fridge too often) If you have 2 refrigerators choose the one which is not opened frequently.
  • Do not place trays of food or heavy things on top of your beef – this will squash it and juices may be lost or worse you may puncture the bag.
  • We recommend cooking it as soon as possible because they are already aged (We do not sell under-aged beef, anyhow if you so desire, you can consume it. We will advise you as to how much time you should keep it in the fridge for best edible quality)
  • Please ask us if you want to keep the chilled aged beef longer in the fridge. We will advise how many more days you can keep it chilled in the fridge by referring to the POD (Packed On Date), this is "CRUCIAL", because if you keep it too long it will be over-aged with stronger smell and the meat colour will be too dark and worst of all it could be off.
  • When you keep the aged chilled beef in the fridge, please check the bag daily to ensure there is no leakage of blood or air (bubbles) in the bag.  Both are indications that your beef needs to be dealt with # recommendation; portion it and freeze it down or better still fire up the BBQ! As you might know chilled beef (never been frozen before) always tastes better than one that has been frozen.
  • By the time you cut the chilled beef into steaks, put it in a small plastic bag individually (if you have a vacuum machine it is even better since vacuum packing can prevent the meat from frost-burn). You may keep some in the fridge as chilled for a maximum of 2 days. The rest (steaks that you will not cook within 2 days from cutting should be frozen immediately after cutting)
  • For easier handling, when you purchase a whole cut chilled meat from us, we can help to cut it in portions for you. For example; a whole ribeye, cut half for roast and the rest cut as steak 1 or 3/4" thick. We can also help to vacuum pack it individually then put all into your bag including the side cut (no extra cost). Then we will deliver it straight away as chilled.
  • Please be aware that well-handled, well-aged beef brings out great qualities but it does affect the colour and smell of the beef when the bag is opened. It goes away after a few minutes.

ABOUT OUR BEEF & LAMB PRODUCTS (versi bahasa Indonesia, silahkan skrol ke bawah)

  • Mostly well known branded imported brands from Australia, USA, New Zealand, Brazil and Spain (we never sell non-brand meat products). The only local beef brand is the TOKUSEN WAGYU BEEF but they're world class quality, managed by the famous beef & cattle company the SANTORI BEEF part of the JAPFA giant companies as you can browse on their website.
  • All HALAL CERTIFIED, processed humanely, with ISO numbers etc (printed on the carton box)
  • Meat products we supply are FAST MOVING with good turnover, we are receiving fresh supply regularly and directly from the main suppliers, manufacturers or importers. We have been doing this for years and have built our business on honesty.
  • We do our own cutting production with modern machines hygienically to cut the whole meat cuts into portions (small cuts). For example a whole cut ribeye weight 4.5kg will be portioned cut to become 1/3 roast @1.5kg, steak cuts 1, 3/4 and 3/8 inch all are re-vacuum packed. Also we do meat slicing with a slicer machine. Our portioned meat cuts are for 1 week stock to ensure our customers will get the freshest cuts as possible. 
  • We weigh our meat using a digital scale made in Japan, which we always review regularly. If there is a difference between your scale and ours, please do not judge us immediately. Please check your scale first.
  • As for the price, we stay competitive by working directly with our suppliers and we are certain that we provide the best value for money. You will be hard pressed to find similar quality and service anywhere else as our success and reputation is recognized not through a 5 star shiny butcher shop but WORD OF MOUTH from our valued loyal customers. Our name is well recognized within the expatriate and local community of Jakarta who experienced and understand what quality meat is about. We are pleased to provide our quality service and products to more than 1,000 households who trust us regularly with their meaty needs... So if you are a new customer, there's nothing to be afraid of deciding to buy meat products from us. Goodwind Butchery is a proper meat shop, not ECE-ECE, said the locals :)

How to handle frozen meat?
Defrost slowly in the chiller / fridge over night, leave it in its plastic pack.Before grilling / cooking, take them out of the fridge till fully defrosted, having reached room temperature or not cold anymore (please keep them in the packaging bag to prevent dryness at the surface and to keep naughty flies and geckos away :)

Average time needed to fully defrosted frozen meat having reach room temperature / not cold anymore

  • Steak cuts, 2-3 hours
  • Whole cut meat 2-3 kg, need at least 4-5 hours
  • Whole cut meat 4-5 kg, need at least 7-8 hours
  • Whole cut meat weight 6-8 kg, need at least 8-10 hours 
  • Lamb carcass 13-15 kg, need a good whole day

Defrosting meat with a microwave is not recommended! 
Why? because microwaving the frozen meat actually makes it partly cooked especially at the surface and you will lose the juice. 

Do not refreeze defrosted meat!
Why? If it thaws and refreezes, this will be compromised and molds will grow on it which are harmless although it's not a good look and tastes no good.

How long can we keep frozen meat and still edible?
If constantly below -18 C, years! But better to cook it as soon as possible, maximum a month from the purchase. If the meat vacuumed plastic is torn frozen meat in the freezer they tend to get freezer burnt, will form ice on the surface and break the meat fibers this will cause dryness.

Demand to obtain whole meat cut with less or more fat
The whole meat cuts that you order will be sent in the original plastic packaging (we have never opened it).
Pardon us, we can't accommodate this request as we can't tell which one has more or less fat in it until the meat is cut.
Meat is a natural product with different sizes, shapes, colours and fat content as you can see from the real photos and some with our homemade youtube videos. You can see what's inside from the photos or youtube videos of its portioned cuts for roast or steak.



  • Sebagian besar merek terkenal import dari Australia, Amerika Serikat, Selandia Baru, Brazil, dan Spanyol (kami tidak pernah menjual produk daging non-merek). Satu-satunya merek daging sapi lokal adalah TOKUSEN WAGYU BEEF tetapi kualitasnya berkelas dunia, dikelola oleh perusahaan daging & sapi terkenal, SANTORI bagian dari perusahaan raksasa JAPFA seperti yang dapat Anda telusuri di situs web mereka.
  • Semua BERSERTIFIKAT HALAL, diproses secara manusiawi, dengan nomor ISO dll (dicetak di kotak karton)
  • Kami melakukan produksi pemotongan sendiri dengan mesin modern secara higienis untuk memotong potongan daging YANG BESAR / GELONDONGAN / UTUH menjadi potongan kecil, misalnya; daging gelondongan ribeye seberat 4.5kg kami potong menjadi 3 bagian untuk roast kecil @ 1.5kg, potongan untuk steak 1, 3/4 dan 3/8 inchi, yang semuanya kami kemas dengan plastik yang di vakum. Daging potongan kecil yang kami produksi adalah untuk stok 1 mingguan untuk memastikan pelanggan kami akan mendapatkan potongan segar sebaik mungkin. Kami juga melakukan pengirisan daging tipis2 dengan mesin slicer.
  • ​Daging kami timbang dengan timbangan digital buatan Jepang yang selalu kami tera ulang secara berkala. Jika terdapat perbedaan antara timbangan anda dengan timbangan kami, mohon jangan langsung menghakimi. Harap cek timbangan anda terlebih dahulu.
  • Mengenai harga, kami cukup kompetitif dengan bekerja sama langsung dengan pemasok kami dan kami yakin harga yang kami bandrol adalah harga yang pantas, bukan 'harga nembak'.
  • Produk daging yang kami suplai FAST MOVING (terjual cepat) dengan omset yang baik, kami menerima pasokan segar secara teratur dan langsung dari pemasok utama, produsen atau importir. Kami telah melakukan ini selama bertahun-tahun dan telah membangun bisnis kami di atas kejujuran. Anda akan kesulitan menemukan kualitas dan layanan serupa di tempat lain karena kesuksesan dan reputasi kami tidak diakui melalui toko daging berkilau bintang 5 tetapi INFO MULUT KE MULUT dari pelanggan setia kami yang berharga. Nama kami sangat dikenal di kalangan ekspatriat dan komunitas lokal Jakarta yang berpengalaman dan memahami tentang apa itu daging berkualitas. Kami senang memberikan layanan dan produk berkualitas kami kepada lebih dari 1.000 rumah tangga yang secara teratur mempercayai kami dengan kebutuhan daging mereka ... jadi jika Anda adalah pelanggan baru, tidak ada yang perlu ditakutkan untuk memutuskan membeli produk daging dari kami. Goodwind Butchery adalah toko daging asli, bukan 'ECE-ECE'.

​Cara manangani daging beku 

Cairkan secara perlahan di chiller / lemari es semalaman (jangan dilepas dari kantong kemasannya).
Sebelum memanggang / memasak, keluarkan dari lemari es sampai benar-benar mencair atau telah mencapai suhu ruang atau tidak dingin lagi (lumerkan dengan masih didalam kantong kemasannya untuk mencegah kekeringan di permukaan dan untuk menjauhkan dari lalat dan cicak yang nakal :)

Rata-rata waktu yang diperlukan untuk mencairkan daging beku hingga mencapai suhu kamar / tidak dingin lagi

  • Potongan steak, 2-3 jam
  • Daging gelondongan (utuh) 2-3 kg, sekitar 4-5 jam
  • Daging gelondongan (utuh) 4-5 kg, sekitar 7-8 jam
  • Daging gelondongan (utuh) 6-8 kg, sekitar 8-10 jam
  • Karkas domba 13-15 kg, butuh waktu seharian penuh

Mencairkan daging beku dengan microwave tidak dianjurkan!
Mengapa? karena daging beku yang dilumerkan dengan microwave cenderung membuatnya menjadi setengah matang terutama di bagian permukaan dan Anda akan kehilangan sarinya. 

Jangan membekukan ulang daging beku yang sudah dicairkan!
Mengapa? Jika daging yang sudah dicairkan lalu dibekukan kembali, ini akan terganggu dan jamur akan tumbuh di atasnya yang meskipun ini tidak berbahaya tapi akan terlihat tidak bagus lagi dan rasanya akan menjadi tidak enak.

Berapa lamakah kita bisa menyimpan daging beku dan masih bisa dimakan? 
Jika terus-menerus di bawah -18 C, bisa bertahun-tahun! Tapi lebih baik dimasak secepatnya, maksimal sebulan sejak pembelian. Jika plastik vakum daging beku robek di freezer mereka cenderung gosong freezer, akan terbentuk es di permukaan dan merusak serat daging hal ini akan menyebabkan daging menjadi kering.

Permintaan untuk mendapatkan daging gelondongan yang punya lemak lebih banyak atau lebih sedikit
Daging gelondongan yang Anda order akan kami kirimkan dalam kondisi masih dengan plastik kemasan aslinya (belum pernah kami buka).
Maafkan kami, kami tidak dapat memenuhi permintaan ini karena kami tidak dapat membedakan mana yang memiliki lebih banyak atau lebih sedikit lemak di dalamnya sampai dagingnya dipotong.
Daging adalah produk alami dengan berbagai ukuran, bentuk, warna dan kandungan lemak seperti yang Anda lihat dari foto asli dan beberapa dengan video youtube buatan kami. Anda dapat melihat seperti apa bentuk bagian dalamnya dari potongan daging gelondongan dari foto atau youtube video dari potongan steak atau roast-nya.



The scotch fillet has a tender, fine grain with some marbling and a small strip of fat running lengthwise. Whole scotch fillet is a well-flavoured roasting cut which carves into beautiful neat slices.
  • Preheat the oven to 200ºC. Do not roast any higher than 200ºC as the meat will shrink too much. Line a baking tray with foil or baking paper. Remove the beef from the refrigerator 1 hour before roasting and keep well-covered. All meat, especially larger pieces for roasting, will cook better if cooked from room temperature and not directly from the refrigerator.
  • If fast roasting, brown meat all over in a little oil in a frying pan first. Place the beef on a prepared tray and season with a little salt and pepper. Place herbs of your choice on top and secure with string or twine – but not a plastic twine as it will melt. Roast in the preheated oven for 1¼ hours. This should give you medium-rare to medium. Best results will be gained by testing with a meat thermometer. Internal temperatures for meat when cooked are: 60ºC medium-rare, 65ºC medium, 75ºC well-done. Meat thermometers can be found in most supermarkets today.
  • Stand the roast for 15 minutes before carving across the grain into thin slices. Reserve any meat juices for gravy or creams suggested by your recipe.
  • Additional tips: If your scotch fillet is more or less than 2 kilograms, allow 20 minutes per 500 grams for medium-rare meat. When calculating how much beef to buy, allow 150 grams (uncooked weight) per person. The beef can be roasted at 180ºC, but allow an extra 30 minutes cooking time. 
Energy (kJ) 649
Energy (kcal) 154
Protein (g) 19.8
Total Fat (g) 8.5
Saturated Fat (g) 3.7
Polyunsaturated Fat (g) 0.2
Omega 3 (g) 0.112
Monounsaturated Fat (g) 3.0
Cholesterol (mg) 59.2
Sodium (mg) 45
Iron (mg) 2.1
Zinc (mg) 3.7
Vitamin B12 (ug) 1.5
Vitamin D3 (ug) 0.19
25-OH Vitamin D3 (ug) 0.132
Selenium (ug) 4.7

Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.  
EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)  
EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults)
EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)  
SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
LOW SODIUM (contains less than 120mg/100g)