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...
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...
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...
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...
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...
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...
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...
