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  • Grass Fed Beef Striploin Block 2kg

    Grass Fed Beef Striploin Block 2kg

    ¥5,780

    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!
  • Grass Fed Beef Striploin Block 1kg

    Grass Fed Beef Striploin Block 1kg

    ¥3,180

    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 Seasoning 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.
  • Grass Fed Beef Striploin Boneless Whole 【Sold by Weight】

    Grass Fed Beef Striploin Boneless Whole 【Sold by Weight】

    ¥24,150

    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.
  • Thick Flank Block 1kg

    Thick Flank Block 1kg

    ¥2,475

    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.
  • Spiced Beef Cubes 150g + 10 Skewers

    Spiced Beef Cubes 150g + 10 Skewers

    ¥490

    A lot of customers like to make their own skewers mixed with vegetables but with the quality meat and spice mix of The Meat Guy. We present you spiced beef cubes. We use never Australian lean beef, cut to approx. 2x1cm cubes, spice with fresh natural spices, vacuum pack and immediately freeze. Nothing else added. The cubes come with 10 high quality bamboo sticks. Use them to make your own beefskewers. See page for more information. (aka kebob, kebab, butakushi). Frozen.
  • Beef Striploin 500g Block

    Beef Striploin 500g Block

    ¥1,999

    The ever popular striploin in a 500g 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 Seasoning then throw it on the grill, first searing over direct heat then cooking off to the side. Should take about 15 to 20 minutes depending on how hot your grill gets. (christmasitem) Chilled
  • Filet Tenderloin 500 gm Block

    Filet Tenderloin 500 gm Block

    ¥4,690

    A big 500 gram block of tender beef filet frm Australian tenderloin, cut from never frozen chilled meat and shipped directly to you on the same day of dispatch. Perfect for a classic Wellington. Frozen
  • Filet Mignon 250g

    Filet Mignon 250g

    ¥2,395

    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 filet 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.Frozen.
  • Petite Filet Mignon 180g

    Petite Filet Mignon 180g

    ¥1,895

    For smaller appetites, this “lady size” steak is good for any sized lady. Frozen.
  • 【FREE SHIPPING】Cube Roll / Rib Roast 800g Block

    【FREE SHIPPING】Cube Roll / Rib Roast 800g Block

    ¥3,580

    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.Chilled
  • Cube Roll / Rib Roast Block 1.6 kg

    Cube Roll / Rib Roast Block 1.6 kg

    ¥5,685

    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.
  • Skin-Off Beef Tongue

    Skin-Off Beef Tongue

    ¥5,680

    The tongue "heart", this is just the very center portion of the tongue, the skin and tip have been removed. Frozen.

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