Aussie BBQ Box

100% grass-fed and grass-finished, crafted for those who appreciate superior quality and natural richness. Our mince reflects exceptional flavour, capturing the true essence of quality and ethical farming.

Porterhouse, often called a Sirloin, comes from the short loin behind the ribs. It offers an outstanding balance of tenderness and flavour, being leaner than the Scotch fillet yet more marbled than the eye fillet.

Rump steak is a flavorful, lean, and budget-friendly cut of beef that you’ll love. Often overlooked in favour of pricier cuts like rib-eye or filet, rump steak has a rich, beefy taste when cooked properly.

Our sausages are crafted with natural thick hog-skin casings. Our recipes include Herb and Garlic, Roasted Black Pepper with Worcestershire Sauce, and our prized South African Boerewors.

Scotch Filler or Rib Eye steak is a flavorful and tender cut of beef taken from the rib section of the animal, known for its rich marbling (fat deposits), which contributes to its juiciness and distinct beefy flavour.

The topside cut of beef, sourced from the upper thigh or leg, is a lean and enticing option that boasts a lower fat content compared to other cuts of beef. Its firm texture, when treated with care during cooking, transforms into a succulent and flavorful delight. This cut shines particularly well in various cooking methods, with roasting being a standout choice.

Typically weighing between 1.2 and 1.5 kg, our topside roast is perfect for Sunday family dinners or festive gatherings. When roasted in the oven, it develops a beautifully browned crust while maintaining a juicy interior, best enjoyed at a perfect medium-rare to medium doneness for optimal texture and taste.

To elevate its flavour, proper seasoning is essential, along with cooking techniques such as searing to create a savoury crust and allowing the roast to rest before slicing. This process enhances both tenderness and flavour, resulting in a beautifully aromatic dish.

Moreover, the topside cut is versatile enough for slow cooking or braising, where it can simmer for hours, becoming tender and melt-in-your-mouth. Once cooked, it is typically sliced thinly against the grain, showcasing its rich colour and juicy texture. It pairs wonderfully with a medley of vibrant vegetables, fluffy potatoes, or can even star in a hearty sandwich.