Our Range
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.
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.
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.
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.
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.
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.
