Australian Beef

The premier steak cut, also called the "Chateaubriand", but we don't call it that because that's too hard to spell. All you need to know is that the fillet is the most tender steak you can get and this one is cut super thick so it stands up and says “Hellooooo” on your plate. We've had reports from customers that this steak has also worked magic on potential girlfriends.
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For smaller appetites, this “lady size” steak is good for any sized lady.
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We sometimes come across some products of exceptional quality and use these for our "Black Label" line. These steaks are really nicely marbled and a higher quality grade than our regular strips. If you want to impress then something like this will do the trick. And no we didn't copy that "Black Label" thing, it's just that our printer is black and white and well, everything else is "White Label"...
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We sometimes come across some products of exceptional quality and use these for our "Black Label" line. These steaks are really nicely marbled and a higher quality grade than our regular strips. If you want to impress then something like this will do the trick. And no we didn't copy that "Black Label" thing, it's just that our printer is black and white and well, everything else is "White Label"...
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A big 500 gram block of tender beef fillet. Perfect for a mini Beef Wellington.

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Very tender cubes of fillet.　When we cut up tenderloins to make fillet mignons we are left with the tip which is too small for a steak, but too nice to waste. These used to stay in our private stock but now there's more than I can eat. There's nothing better for kebabs or cube steak.
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A big (300 gm), hearty, boneless rib steak. This is prime rib in a steak! Ribeyes, sometimes called a Delmonico, are the most flavorful cut.
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These are beautifully marbled, tightly trimmed, fabulous steaks. I was really tempted to just put these into private stock, but, baby needs a new paira shoes...
These would be a find at twice the price, supplies limited! If you want to impress then something like this will do the trick. And no we didn't copy that "Black Label" thing, it's just that our printer is black and white and well, everything else is "White Label"...
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If you want to eat the most natural, most sustainable beef that you can lay your hands on, this is it. New Zealand beef is naturally raised in a pristine environment. These steaks, called ribeyes by some, a Scotch Fillet by others, are the juiciest cut of all.
Like all Kiwis, these steaks like to travel in pairs, so you get two 200 gram steaks.
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A practical sized roast for the Japanese oven. This mini ribeye cooks up really tender and tasty. Of all the cuts we sell, this is probably the easiest to cook – it will be tender even if you cook it hot and fast and because it is nicely marbled it is harder to overcook than other cooks. So if you (or someone who cooks for you) really aren't very good at cooking but don't like to admit it, this is the product for you.

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A big block of fancy prime rib. We select our best Australian Cube Rolls for this cut. This is perfect for a holiday roast, you can slow cook it on the grill, or cut it up for ribeye steaks. This is my recommendation for making a good oven roasted beef, this cut is tender and juicy so it is pretty forgiving if you cook it a little too long, or not quite long enough. There is a seam that runs through the middle, some call this the "flavor kernel", others just call it fat, but it is what makes this piece taste so good.
Feeds about 6 - 8 people.
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Should I be calling this a Sidney Strip? The same cut as the Kansas City strip but from down under. Not as tender as the US steaks but plenty of flavor.
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We sometimes come across some products of exceptional quality and use these for our "Black Label" line. These steaks are really nicely marbled and a higher quality grade than our regular strips. If you want to impress then something like this will do the trick. And no we didn't copy that "Black Label" thing, it's just that our printer is black and white and well, everything else is "White Label"...
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A three pack of our big striploin steaks. These steaks, along with several other products on our site were voted "best products in the known universe" by a panel of distinguished judges with guns to their heads. I think you'll agree with them without the need for the gun.

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The ever popular striploin in a 1 kg block. Perfect for grilling whole and carving. This is one of our most popular items, it's easy to cook, super tasty, and really fun to serve as a single steak. My recommendation: coat with our famous Stake Seesoning then throw it on the grill, first searing over direct heat then cooking off to the side. Should take about 30 minutes depending on how hot your grill gets.

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Carve your own steaks or make a great roast. This is a super BIG block that always takes its rightful place as the centerpiece of any party. Meat always tastes better the bigger the block so cook it whole!
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The is cut from the "Top Sirloin" or "Rump". Very flavorful although less tender than the other steak cuts. This is a great value.
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We sometimes come across some products of exceptional quality and use these for our "Black Label" line. These steaks are really nicely marbled and a higher quality grade than our regular rump steaks. If you want to impress then something like this will do the trick. And no we didn't copy that "Black Label" thing, it's just that our printer is black and white and well, everything else is "White Label"...
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100 percent beef hamburger patties. 1 patty is 100 grams and there are 4 patties per pack. The perfect size for our hamburger buns. 100 grams is about a quarter pounder. These are made from pure whole-muscle cuts of beef, no offal, no extenders, just fresh ground beef that we mix with a little bit of salt and a little bit of cornstarch (so it holds together).
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This ground beef just might make the best hamburger you have ever tasted. I take one of the leanest cuts and grind it. This is not ground "trimmings". This is a full "round roast" turned into mince beef. This is a fine grind (3mm) which makes it perfect for meat sauces or fillings. You will love it.
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This ground beef just might make the best hamburger you have ever tasted. I take one of the leanest cuts and grind it. This is not ground "trimmings". This is a full "round roast" turned into mince beef. This is a very course grind (6mm) which means more flavor and less cooking loss. You will love it.
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We sometimes come across some products of exceptional quality and use these for our "Black Label" line. These steaks are really nicely marbled and a higher quality grade than our regular beef. If you want to impress then something like this will do the trick. And no we didn't copy that "Black Label" thing, it's just that our printer is black and white and well, everything else is "White Label"...
These were created to fill my own need of having something easy to make chicken fried steak with. Each pack has about 4-6 little steaks.
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10730yen ⇒9980yen ！
6 of our fancy 250 gram Australian Fillet Mignon Steaks for just 9,980 yen (we chose that price because it looks much cheaper than ten thousand yen). We also give you free shipping on this product and any product that you combine with this order.

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13250yen ⇒9980yen ！
10 of our best selling 300 gram Australian Ribeye Steaks for just 9,980 yen (we chose that price because it looks much cheaper than ten thousand yen). We also give you free shipping on this product and any product that you combine with this order.

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13250yen ⇒9980yen ！
10 of our best selling 330 gram Australian Striploin Steaks for just 9,980 yen (we chose that price because it looks much cheaper than ten thousand yen). We also give you free shipping on this product and any product that you combine with this order.

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11410yen ⇒9980yen ！
You get:
2 fillet mignon steaks
2 striploin steaks
2 ribeye steaks
2 rump steaks
1 bottle of our world famous barbeque sauce
1 bottle of our original stake seasoning
And FREE SHIPPING on this and any other item you order (A shipping charge will still shop up during checkout but we will remove it from you bill.
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The tasty meat between the bones is definitely the most robust cut of beef. These are nice big racks with small bones and lots of meat. These come from Chile and the cattle are Japanese Wagyu bred and raised down there so they are richly marbled and super juicy.
Try braising these and then finishing on the grill, you can't go wrong. One rack is easily enough for two servings.
Length is about 35cm, Width is about 10cm.
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Lean Top Sirloin cubes seasoned with our special spice mixture. Just thaw out and throw on the grill. One package has five skewers.
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We use our “Black Label” line whenever we come across something that is a notch above our normal products. This yaki-niku is cut from the most tender part of the bolar blade and it is super duper good!
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We take a lean beef brisket, salt cure it for two weeks with our special blend of spices, then freeze it. All you have to do is thaw it, rinse it and then boil for about 3 hours changing the water once. Or smoke it for your own home-made pastrami. This product is free of Sodium Nitrate and artificial preservatives which is why it won't be as pink as store-bought corned beef. You will love it.
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Note: This product takes two weeks to cure so sometimes when we are sold out it, delivery may take longer than usual. More info

2 mm slices of tongue at a very nice price. Great for yaki-niku!
One of my favorites, just sizzle a little on each side, dip in a little lemon juice and you'll be licking your lips with delight.
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The tongue "heart", this is just the very center portion of the tongue, the skin and tip have been removed.
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We get a lot of requests for a beef hot-dog which seems to be impossible to find in Japan. With that in mind we recently reformulated our beef sausage to make it more frankfurter-esque. We gave it a bit of a finer grind, kicked up the garlic and smoke flavors, and put it in a thinner lamb casing so it's pork-free for those who don't eat the pig. I wouldn't want to call this a hot dog because that sounds kind of low-end, this is a hot dog on roids with a buzz-cut, in a Mustang with the top-down, and a couple blondes in hot pants in the back seat.
7 sausages in a pack.
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Why just go big, or Large, or SUPER size when you can be RIDICULOUS?!? This is all you need to make two of the biggest (and still actually edible) hamburgers ever. You get two ridiculous all beef patties at over 450 grams each, and two ridiculously large buns. One of these burgers is over FOUR Quarter Pounders (some call that a pound). These are super for a party, kids love them, and they also make a great gift for that fat friend in your life.
We bet you can’t eat the whole thing, if you can eat one whole Ridiculous Burger in one sitting we will give you a free imaginary shiny star, go ahead we dare, we double burger dare you!

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Ready to carve fillet mignons but my suggestion is to grill it whole and carve it up.
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The whole striploin. Turn your kitchen into a butcher shop with this big 'ol hunk a meat. Steaks, roasts, it all depends on how you carve it up.
There is a lot of variation between the size of individual pieces and we won't always be able to honor requests for a certain approximate weight.
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The Australian beef equivalent to a ribeye roll or rib roast. Nearly all the fat trimmed off, very tender and easy to use.
This cut is excellent roasted whole as a Prime Rib, or you can carve your own ribeye steaks. There is very little fat cover or connective tissue so there is no loss.
Whole muscle cuts like this have a lot of variation in size (some come from great big steers, others from little tiny heifers) and we only have a very limited ability to meet special requests concerning size. Small pieces may be only about 2 kg, large ones as big as 4 kg.
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A whole bone-in Ribeye. From Australian Middle Grain Angus Beef this is a premier carving piece. The chime bone is removed so it's easy to serve, all you need is a roaster and a BIG appetite.
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The whole top sirloin from the round. Great for carving your own rump steaks or roasts, this piece is easy to carve and easy to cook.
Item sold by actual weight so final cost may vary.
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This Silverside is also called an Outside Round. This is often used in place of a brisket to make corned beef. It is one of the least tender cuts so it needs to be slow cooked and sliced thin across the grain. Large pieces like this have a lot of variation in weight so you might get a lot more or a lot less than expected.
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The Thick Flank, also called a Knuckle, is good for slow cooking to make shredded beef. It also takes marinades well which is why it is often sliced thin and used for fajitas. Large pieces like this have a lot of variation in weight so you might get a lot more or a lot less than expected.
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A portion of the flank, hand cut into approximately 1 kilo blocks. As these are hand cut and come from a large irregular piece there may be a lot of variation in size.
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This is a whole topside, also called an Inside Round. The topside is good for slow cooking or pressure cooking. You can make roasts, meat for stew, or if you are adventurous, your own ground beef. Large pieces like this have a lot of variation in weight so you might get a lot more or a lot less than expected.
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One of my favorite roasts is the eye of round. This is rarely sold on its own in Japan but when we cut up a Silverside we try and keep this roast. This is only available in limited quantities.
Length is about 35cm, Width is about 13cm.
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The point-end of the brisket. Corn it, smoke it, barbecue it.
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This is what you use for Philly Cheese-steak Sandwiches. Lean beef, thinly sliced, economical 1 kilo pack. To make a cheese-steak just fry this up with some onions, a pinch of our Stake Spice, and melt some cheese on top.
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At last you can enjoy real Jerky here in Japan. The Meat Guy's Jerky Collection.
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At last you can enjoy real Jerky here in Japan. The Meat Guy's Jerky Collection.
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At last you can enjoy real Jerky here in Japan. The Meat Guy's Jerky Collection More info

At last you can enjoy real Jerky here in Japan. The Meat Guy's Jerky Collection.
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