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Phone: (02) 9565 2255
BRAND: Pino's UNIT: Each CARTON QUANTITY: 1
Air dried grass fed beef with aromatic herbs and spices Slowly cured for a minimum of 3 months 100gm pack
BRAND: Pialligo Estate UNIT: Each CARTON QUANTITY: 1
Made from Robbins Island Wagyu, dry cured in our signature blend of herbs and spices, then soaked in Pialligo Merlot for couple of days before it gets gently smoked and aged.
BRAND: Pino's UNIT: Ea/Kg CARTON QUANTITY: 0
This traditional Wagyu beef bresaola is salted and cured using traditional seasoning including dried and fresh herbs and a lovely combination of spices
Air dried wagyu beef with aromatic herbs and spices Slowly cured for a minimum of 3 months 100gm pack
BRAND: Spiess UNIT: Ea/Kg CARTON QUANTITY: 1
Hand selected Prime Quality Australia Beef is trimmed to a strict specification thoroughly removing all the fat. Salted and carefully spiced using spices such as juniper berries, c...
BRAND: Zammit UNIT: Ea/Kg CARTON QUANTITY: 4
BRAND: Pastoral UNIT: Ea/Kg CARTON QUANTITY: 10
Trimmed fresh beef topside is placed in an elastic net to maintain an even shape, thus ensuring that the cooking process stays consistent. The product is later dipped into selected...
NSW, Sydney, Cafe, Deli
BRAND: Lucas UNIT: Ea/Kg CARTON QUANTITY: 1
Naturally smoked with German woodchips on site in Bronte, this mouthwatering smoked Wagyu comes from Diamantina Wagyu beef, sourced from the finest Japanese Wagyu genetics availabl...
NSW, Australian, Cafe
BRAND: Lucas UNIT: Each CARTON QUANTITY: 1
Lucas use Jack's Creek wagyu, which is renowned for its flavour and marbling. The wagyu topside is cured for 48 hours before being wood smoked slowly to ensure a perfect texture.
BRAND: Zammit UNIT: Ea/Kg CARTON QUANTITY: 5
Starting with a trimmed fresh round beef eye which is then cured overnight before being coated in a selection of spices and fully cooked and smoked to enhance the spicy flavour. On...
Made with Great Southern grass-fed brisket, using a recipe kindly given to Lucas Meats by a NY delicatessen.