Cube Roll

Cube Roll Steak is a cut of beef, usually top round or top sirloin, tenderised and flattened by pounding with a meat tenderiser

T-Bone Steak

The T-bone is a steak of beef cut from the short loin. It has a “T-shaped” bone with meat on each side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

Beef Lucerto

The lucerto or eye-round is a boneless cut of meat that looks like tenderloin and although it is tastier, it is rather tough and requires slow and moist heat when cooking it.

Beef Tomahawk Steak

The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour.