Our beef range

Our selection of premium beef cuts.

We select only the finest cuts of beef to wear the Greenstone Creek name. Learn more about each of our cuts of beef available in the range, and make your own expert selection.

Products

  • 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.

    Additional information:

    Hand selected

  • 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.

    Additional information:

    Under 6 kg 

    Hand selected

  • 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.

    Additional information:

    Hand selected

     

  • OP Ribs (Oven prepared)

    OP ribs are the ribeye roll with rib bone attached.

    This cut is full of flavour, with visible marbling to ensure juicy, melt-in-your-melt texture. Is also an incredible cut when presented on dish. Ideal slow-roasted on the bone or frenched and sliced into Cowboy steaks.

    Additional information:

    Hand selected

    Aged for 21 days 

    7 ribs, fat cover on

  • 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.

    Additional information:

    Deckle off

    Hand selected

     

  • 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.

    Additional information:

    Product weight: 3-5 kgs

    Hand selected

    Aged for 21 days

     

  • 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.

    Additional information:

    Weight range: 3-5 kg

    Hand selected

    Aged for 21 days

  • 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.

    Additional information:

    Weight Range: 3kg +

    Hand selected

    Aged for 21 days

  • Tenderloin

    Tenderloins is a long, boneless fillet taken from between the short loin and the sirloin. Our tenderloins are consistently meaty, marbled and

    The marbling in our tenderloins makes it an incredible buttery tenderness. Highly versatile, the tenderloin can be roasted whole or cut into steaks for cuts like beef medallions and Filet Mignon.

    Additional information:

    Weight range: 1.8kg +

    Hand selected

    Aged for 21 days

  • Tri-tip

    The tri-tip is a distinctive triangular meat cut, located on the bottom of the Sirloin primal.

    This cut has a beefy, robust flavour, similar to the Sirloin, that is tender and lean when not over-cooked. Best roasted, pan fired or smoked it can also be sliced or diced into your dish.

    Additional information:

    100 VL

    Hand selected

     

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