The most legendary of all cuts. Tender ‘n lean, the buttery softness of fillet is best enjoyed rare or medium rare. Best when paired with one of our speciality sauces or toppings for the perfect personalised touch.
A prime cut. Succulent ‘n tender with a strip of fat that, when crispy, packs in the flavour.
This cut is best enjoyed as rare as possible.
A juicy ‘n tender favourite. The smaller tender fillet is separated from a larger succulent sirloin by the t-shaped bone which adds a sweeter flavour. Perfect for those who can’t decide. Have it medium rare for the best flavour.
Rib-eye on the bone
Rib-eye has fat marbling through the steak ‘n it’s recommended that it’s not cooked less than medium rare. This is to allow the fat marbling to melt ‘n saturate the meat, making it juicy ‘n full of flavour.
Cut from the primal rib. Juicy, tender ‘n full of rich flavour. Served on the bone. *Subject to availability.
Rump no fat
A unique lean cut. Tunnel rump is juicy with no fat, making it a healthy steak choice.
Rump with fat
A classic cut with a little something extra. Full of flavour with crispy grilled fat that unlocks the legendary flavours.
This signature Turn ‘n Tender cut is from the cap end of the rump. Commonly referred to as Picanha, this succulent steak is covered in a generous layer of crispy fat that enhances its flavour ‘n juices.