Products
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Cheek
This cut has been gaining popularity over the years. Hand-selected this cut should be cooked low and slow to ensure a tender eating experience, with a texture similar to pulled brisket.
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D-Rump
Selected with optimal fat cover this cut is lean, finely-textured and has a good balance of fat and tender qualities. It is at its best when roasted or diced for casseroles.
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Flank Steak
Flank steaks are a supremely lean cut, long and thin in appearance, coming from the flank of the animal.
This cut has a great flavour profile whilst being of a structure that allows for better absorption of marinades then the other more expensive cuts, the perfect canvas for chefs to introduce their own flavours. Flank steaks are best cut against the grain.
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Point-End Brisket
This point-end brisket is full of flavour when cooked. Its high degree of connective tissue requires a long, slow cook to break down, therefore it’s best for braising, slow cooks and BBQ low and slow.
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Ribeye Roll
One of the more popular cuts in the Greenstone Creek range.
With a marble score of 4+ and aged to perfection the boneless ribeye roll, this cut can be roasted whole or sliced into steaks. A spectacularly bold beef flavour and melt-in-the-mouth texture.
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Short Ribs
Our Short Ribs are deliciously meaty and rather indulgent.
Like all meat close to the bone, short ribs are one of the most flavorsome beef cuts. Long, slow-cooking further intensifies the rich and wholesome flavours.
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Striploin
The striploin is a boneless cut found running from the ribs to the rump.
This cut has an excellence mix of tender and flavour making it popular among chefs. Can be roasted whole or cut into NY strip steaks, sirloin or porterhouse.
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Tenderloin
Tenderloins is a long, boneless fillet taken from between the short loin and the sirloin. Our tenderloins are consistently meaty and marbled, the marbling creates an incredible buttery tenderness.
Highly versatile, the tenderloin can be roasted whole or cut into steaks for cuts like beef medallions and Filet Mignon.
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Tri-tip
The tri-tip is a distinctive triangular meat cut, located on the bottom of the Sirloin primal, also known as a rump tail.
This cut has a beefy, robust flavour, similar to the Sirloin, that is tender and lean when not over-cooked. Best roasted, pan fried or smoked it can also be sliced or diced into your dish.
