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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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.
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.
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.