Collection: Chef Cuts

Nose to tail, the way it should be
The steaks get the glory, but a properly raised animal gives you far more than steaks. These are the cuts our grandparents cooked and chefs quietly fight over: slow-braising beef cheeks, marrow bones for the pan, hanger steak for the ones who know. All from our premium Black Angus, raised on the Northern Tablelands and prepared to order, nothing wasted.