Beef - Bresaola Wagyu Sliced 50g **PRE-ORDER**

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.

ACT, retail

Beef Bresaola Air Dried aprx. 2kg

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...

Beef Bresaola Wagyu Pino's aprx. 2.5kg

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

Sydney, NSW

Beef Corned 1/4 _2kg aprx

BRAND: Zammit UNIT: Ea/Kg CARTON QUANTITY: 4

Beef Rare Roast New York Style aprx. 2kg

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...

Beef Wagyu Smoked 2.5kg aprx

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...

Sydney, NSW

Beef Wagyu Smoked Sliced 1kg

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.

Sydney, NSW

Pastrami Half aprx. 1.5kg

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...

Pastrami New York Flat 2.7kg aprx

BRAND: Lucas UNIT: Ea/Kg CARTON QUANTITY: 1

Made with Great Southern grass-fed brisket, using a recipe kindly given to Lucas Meats by a NY delicatessen.

Sydney, NSW

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