Beef steaks

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Fore rib derived steaks

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rib Eye steak

Club Steaks

Cote de Boeuf single bone

tomahawk steak

Topside derived steaks

A premium topside joint. The loosely attached muscle (gracilis) is removed and only the middle and corner cut of the topside is used. This results in no gristle in the middle of the joint and the cooked slices will not fall apart. 5 mm thick basting fat is added to any lean surface part on top of the joint.