Beef
Beef range: brisket, short ribs, oxtail & hot-pot slices — Wagyu M5–M9+ · Angus & Wagyu cuts. Thin-sliced for quick cooking. Next-day Sydney delivery; $69+ ships free.
▾ Beef Cuts
▾ Ranges
Looking for every cut in one place? Shop all Meat.
Chef Q Frozen Black Beef Honeycomb Tripe 120g – Hot Pot Ready Slices
Bring authentic hot-pot texture to your table with Chef Q’s Black Beef Honeycomb Tripe. Cleaned, blanched and flash-frozen straight after processing in Australia, these tender yet satisfyingly crunchy slices cook...
Fengcailou Frozen Satay Honeycomb Beef Tripe 200g
Enjoy authentic Cantonese flavour at home with Fengcailou’s Satay Honeycomb Beef Tripe. Pre-braised in a fragrant, nutty satay sauce and blast-frozen at peak freshness, this 200 g portion makes a...
Frozen Beef Heart – Approx. 500g - Ox Heart
Frozen Beef Heart delivers robust, beefy flavour with a firm bite that turns tender when cooked low and slow or sliced thin for quick searing. This approx. 500 g pack...
Lao Beifang Premium Beef Aorta Strips - Frozen 200g
Experience the signature crunchy bite of Lao Beifang Premium Beef Aorta—cleanly trimmed and cut into convenient strips, then frozen to lock in freshness. This 200 g pack is perfect for...
Chef Qiu Frozen Beef Trachea (Huanghou) 150g – Hot Pot Offal
Enjoy authentic hot-pot texture with Chef Qiu Frozen Beef Trachea, or "Huanghou." Pre-cleaned, thinly sliced and blast-frozen straight from 100 % Australian beef, it brings that signature crunchy bite to...
Chef Q Frozen Sliced Beef Omasum (Book Tripe) 150g
Chef Q brings you premium Australian beef omasum—cleaned, pre-blanched and flash-frozen to retain its signature crunch. These uniform slices are kitchen-ready for authentic hot pot, quick stir-fries or chilled appetisers.Product...
Lao Beifang Frozen Sliced Beef Omasum 250g - Beef Tripe for Hot Pot
Lao Beifang Frozen Sliced Beef Omasum is a hot-pot favorite, pre-cleaned and thinly cut for that signature crisp bite. Product of Australia, these tender tripe slices cook in seconds—perfect for...
