• Cut from the breast, it’s the muscle that supports over half the body weight of a cow meaning lots of connective tissue is present
  • When cooked low & slow this tissue breaks down & creates extremely tender meat with an amazing flavour
  • Important to slice against the grain once cooked
  • Best smoked low & slow

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  • Raised on Gippsland’s nutrient rich pastures, cattle graze on natural clover & rye grass that provide protein, vitamins & minerals producing exceptional quality Victorian beef.
    For over 25 years the O’Connor family has produced some of Australia’s best quality grass fed beef
  •  Selected British bred Black Angus & Hereford breeds
  •  Highly marbled, excellent meat & fat colour
  •  Certified “Natural” under the AQIS approved O’Connor Natural Beef Program
  •  No added hormones, antibiotic & GMO free