Premium quality Chuck Eye Steak.
This cut is also known as the poor man's ribeye, it is a great tasting no fuss steak. Located next to the ribeye, it has a good blend of meat and fat, making this cut superb value for money compared to more illustrious cuts.
Weight: 300g
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The Rolls Royce of Steaks. Grass Fed and Free range ribeye steak from Greenfields offer characteristic marbling running through the meat, which gives our premium beef its flavour and natural succulence. 14 day dry aged and superb, premium quality.
Truly Free Range Greenfields Beef. Premium quality, natural beef rump steak.
Beef rump is a boneless piece of beef cut from the hindquarter that covers the hip bone. The muscle here does medium to little work, resulting in a mixture of textures and tenderness. We personally prefer the rump as a full roast, but there is nothing wrong with it as a steak and is generally more cost effective than Sirloin, Rib Eye.
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Free range and grass fed Greenfields Beef, superb natural quality.
A very lean cut but with a touch of fat. Similar to topside and silverside but with slightly more fat.
Weight: 300g
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Beef Rump Tri Tip Steak also known as Rump tail. Greenfields Beef means high quality, naturally free range and grass fed beef.
Tri Tip is a small triangular muscle that is removed from the Rump. Be wary when cooking it as it will be very tough if overcooked.
Weight: 300g. Note there is sometimes a 1 week delay.
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Grass Fed and Free range Greenfields Beef Flat Iron Steak.
The Flat Iron has a hearty flavour and tender texture, Best served medium/medium rare. The cut is from the shoulder and will benefit from a marinade of your choice, but not cooked past medium.
Click here to learn more Greenfields BeefClick here and see this steak recipe, with a rich mushroom sauce that compliments the steak perfectly.
Weight: 300g per steak
One of the most impressive beef cuts. The magnificent ribeye cote de boeuf is one of the best cuts. Grass fed and free range Greenfields beef ensuring premium quality. This is one for special occasions and your guests will not stop talking about it, a true show stopper.
Weight: 700gNo trimmings/bones included
French trimmed meaning: This is more a decorative description when meat is prepared with bones protruding. This means a little meat and fat is trimmed off but it does look very impressive - as per the pic.
Cote de Boeuf meaning: Rib of beef with the main backbone removed and the ribs generally french-trimmed. All the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent and juicy finish. A reverse sear is suggested due to the thickness of the steak.
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Premium quality Tomahawk Beef Steak. Truly free range Greenfields Beef. Tomahawk is fantastic visually and great for the braai. It is the Ribeye, bone attached but it is french trimmed with a long bone attached. It also helps with handling it over the fire. Too big for a pan. No trimmings provided.
Total Weight: 900g
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One of the most impressive beef cuts. The magnificent ribeye cote de boeuf is one of the best cuts. Grass fed and free range Greenfields beef ensuring premium quality. This is one for special occasions and your guests will not stop talking about it, a true show stopper. NO TRIMMINGS INCLUDED
French trimmed meaning: This is more a decorative description when meat is prepared with bones protruding. This means a little meat and fat is trimmed off but it does look very impressive - as per the pic.
Cote de Boeuf meaning: Rib of beef with the main backbone removed and the ribs generally french-trimmed. All the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent and juicy finish. It can be cut for individual steak on the bone pieces.
Click here to learn more about Geenfields Beef