About our beef

BEEF LOIN CUTS for STEAK or ROAST (Sirloin, Tenderloin, Ribeye and Rump)

• CHILLED WHOLE CUTS
  • When we supply BEEF LOIN CUTS to you, they are already '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. Most of our aged beef process is WET AGED. This process can take anywhere from 2 to 6 weeks depending on the type and cut of the meat, as well as the desired end flavour and tenderness.
  • They're NOT re-frozen nor repacked !
  • They're 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.
• FROZEN STEAK or PORTIONED ROAST FAMILY SIZE BEEF LOIN CUTS
  • These are processed from well-aged and chilled whole loin beef cuts.
  • The process is hygienic as we have implemented 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 into steaks or family size roasts using a band saw, individually vacuum pack it and then freeze straight away.

BEEF SECONDARY CUTS for STEW (Blade, Silverside, Brisket, Knuckle/Round, Shank, Top side, Flank, Ribs/Bones, Oxtail etc)

• CHILLED WHOLE CUTS
  • They are NOT AGED.
  • They're NOT re-frozen nor repacked !
  • They're packed securely in original CRYOVAC vacuum plastic bags with their own label.
  • We are experienced in handling the product and do so with knowledge, care and love.
• FROZEN PORTIONED CUTS
  • They are processed from chilled whole secondary beef cuts.
  • The process is hygienic as we have implemented 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)
    • 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 into steaks or family size roasts using a band saw, individually vacuum pack it and then freeze straight away.

HOW TO HANDLE CHILLED MEAT

• 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 to cook 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 taste 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 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 maximum 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.

HOW TO HANDLE FROZEN MEAT

• Defrost slowly in the chiller / fridge over night. Leave it in its plastic pack.
• Before grilling / cooking (depend on the size of the meat) take them out of the fridge till fully defrosted or having reached room temperature.
• Frozen meat to be fully defrosted should sit at room temperature ;
  • Beef steak cuts, about 2 hours
  • Whole cut meat weight about 2-3 kg, need at least 4-5 hours
  • Whole cut meat weight about 4-5 kg, need at least 7-8 hours
  • Lamb carcass weight about 10-12 kg, need a good whole day
• Defrosting with microwave is NOT recommended
• How long can we keep beef frozen and still be edible? If constantly below -18 C,  years! If it thaws and re-freezes, this will be compromised and molds will grow on it which are harmless although its not a good look.