IllustrationOnline shop
Beef & Veal
Steaks, mince, burgers and slow-cooking cuts.
12 products
Products
- Illustration
IllustrationBeef Scotch Fillet Steak
From$23.49
1 steak · 250g · 2 steaks · 500g · 4 steaks · 1kg · 8 steaks · 2kg
Choose size for Beef Scotch Fillet Steak
IllustrationNew York Steak
From$29.99
1 steak · 250g · 2 steaks · 500g · 4 steaks · 1kg · 8 steaks · 2kg
Choose size for New York Steak
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Illustration
Illustration
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IllustrationForestville Beef Burger
From$5.19
1 burger · 2 burgers · 4 burgers · 8 burgers
Choose size for Forestville Beef Burger
Illustration
Pictures are illustrations. The actual product, cut, portion and packaging may vary.
What beef and veal can I order online?
Our online beef range runs from quick-cook steaks (rump, scotch fillet, New York, eye fillet and T-bone) to slow-cooking cuts such as chuck steak, short ribs and osso buco, plus premium lean mince, Forestville beef burgers and veal schnitzel.
Everything is cut and packed in the shop in fixed pack sizes, so the price you see is the price you pay. Order online for Click & Collect, or choose local delivery if you live in one of our delivery suburbs.
Which beef cut should I buy?
Rump steak
Good flavour at an everyday price. Rest it a little longer than other steaks so it relaxes.
Scotch fillet
Well marbled and rich, a good choice when you want a steak to be the main event.
New York steak
A leaner steak with a firm bite and plenty of flavour. Sear it hard and keep it simple.
Eye fillet
The most tender steak, with a milder flavour. Cook it gently and don't overdo it.
T-bone
Two cuts on one bone. The bone slows the cooking a little, so allow a few extra minutes.
Chuck steak
A hard-working cut that suits slow braising in the oven or a slow cooker.
Short ribs
Braise low and slow for several hours until the meat is sticky and falls from the bone.
Osso buco
Cross-cut shin with the marrow bone. Braise gently with wine, stock and aromatics.
Premium lean beef mince
For bolognese, meatballs, tacos and burgers. Cook right through.
Cooking times are a guide and vary with thickness and your oven. Not sure what to pick? Ask at the counter.
Common questions about beef & veal
How long should I rest a steak?
Rest it for at least half the time it cooked, loosely covered in a warm spot. A steak that cooked for three minutes needs at least 90 seconds. Our steak guide has the full method.
Where do you deliver?
We deliver to Belrose, Davidson, Forestville, Killarney Heights, Frenchs Forest, Roseville, Roseville Chase, Artarmon, Chatswood, Castle Cove and Willoughby on Tuesday, Thursday and Friday, 12pm to 4pm. Free local delivery on orders of $75 or more. You pick your delivery window at checkout. Outside those suburbs? Order online and collect in store.
How does Click & Collect work?
Order online and your Click & Collect order is ready in about 20 minutes, Monday to Friday, at Shop 23, The Centre, Forestville NSW 2087. There is no minimum spend. The 20-minute pick-up isn't available on Saturday or Sunday, but you're always welcome to come in and browse the counter.
How do I cook it? Recipes and guides
BeefClassic Beef Rump Steak with Chimichurri
Grilled rump steak, rested and served with a fresh parsley, garlic and red wine vinegar chimichurri.
BeefHerb-Crusted Beef Rump Steak Salad
Rump steak coated in oregano and thyme, grilled medium-rare and sliced over rocket and cherry tomatoes with balsamic glaze.
- The Butcher's Guide to Cooking the Perfect Steak at Home: The secrets behind a restaurant-quality steak, from choosing the right cut to the all-important rest.
- Grass-Fed Beef: What It Is, Why It Matters, and How to Cook It: Everything you need to know about grass-fed beef, from what the label means to how to cook it.
