There is no other consumer product that we allow to get as close to us than our daily food which is why its so most incredibly important to know where it comes from in a similar way to good wine. With our supplier, the outstanding Ruby and Whites, we are able to achieve this, and with such a great relationship we are able to bring several "SPECIAL CUTS" some to order and some that require a little more patience but are so worth the wait.
Special cuts will be available on certain dates (often weekends) or by pre-order of at least 3 days in advance. Call in for enquiries. Wagyu requires a 3-6 week advanced order if done by special request.
Not only does wagyu beef have higher levels of intra-muscular fat or marbling but the meat texture is finer, resulting in a more flavoursome eating experience. A super beef of sorts, wagyu is known for its marbled appearance and for being so tender it actually melts in your mouth. (click image and check out our A5 grade Wagyu )
COTE DE BOEUF
Cote De Boeuf is a steak cut from the rib primal with the rib bone still attached.
Our Cote De Boeuf at Mugshot weighs in at over 1000g this is a chunk of meat and is perfect for that meal to share...... or not!
The Bavette steak is a french name for the Flank steak of a cow. Flank is a steak cut that is sourced from the underbelly of the cow, and is generally quite long and flat.
This is not a commonly known cut but is actually one of the most flavoursome, they say this is not known as most butchers preferred to keep this cut to themselves.
In Brasil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. Picanha is the top piece of the rump, called the cap, because the muscle in that area does not do very much work. Picanha is as tender as fillet, with all the flavour of rump