Our Range
Cheek
The beef cheek has been gaining popularity over the years. Hand-selected, the beef cheek should be cooked low and slow to ensure a tender eating experience, with a texture similar to pulled brisket.
D-Rump
Selected with optimal fat cover the beef D-Rump 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.
Flank Steak
Beef flank steaks are a supremely lean cut, long and thin in appearance, coming from the flank of the animal.
The beef flank 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. Beef flank steaks are best cut against the grain.
Point-End Brisket
The beef 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.
Ribeye Roll
The beef ribeye roll is 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 can be roasted whole or sliced into steaks. A spectacularly bold beef flavour and melt-in-the-mouth texture.
Short Ribs
Our beef short ribs are deliciously meaty and rather indulgent.
Like all meat close to the bone, beef short ribs are one of the most flavorsome beef cuts. Long, slow-cooking further intensifies the rich and wholesome flavours.
Striploin
The beef striploin is a boneless cut found running from the ribs to the rump.
The striploin 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.
Tenderloin
The beef tenderloin is a long, boneless fillet taken from between the short loin and the sirloin. Our beef tenderloins are consistently meaty and marbled, the marbling creates an incredible buttery tenderness.
Highly versatile, the beef tenderloin can be roasted whole or cut into steaks for cuts like beef medallions and Filet Mignon.
Tri-tip
The beef tri-tip is a distinctive triangular meat cut, located on the bottom of the sirloin primal, also known as a rump tail.
The beef tri-tip 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.
Bavette
Our bavette is a boneless cut from the thickest part of the thin flank. For maximum tenderness, it should be thinly sliced across the grain and cooked over high heat. Marinating this cut enhances its flavour, making it perfect for a variety of dishes.
Hanger Steak
The hanger steak, sourced from the lumbar region of the diaphragm, is known for its robust beefy flavour and slightly tougher texture. It excels when cooked quickly over high heat, making it an excellent choice for grilling or pan-searing.
Thors Hammer
Thor's Hammer, also known as the hind shank, is a bone-in cut from the Tibia. Rich in connective tissue and marrow, it is ideal for slow-cooking methods such as braising, which transforms it into a tender, succulent, and flavourful dish.
