The most tender beef cut — with melt-in-your-mouth texture and subtly delicate flavoring

• Looking for that perfect steak to celebrate a special occasion? These mouth-watering opulent cuts are ideal for anniversaries, birthdays, and romantic evenings.
• This Tasmanian Filet Mignon is prized for a refined buttery-soft texture, lean and succulent with a delicious mild flavor
  
• Virtually no connective tissue or fat, but what fat remains is extremely well integrated and high quality, making for a incredible taste.
  

Some of the most tender, marbled, and flavorful meat on the whole animal

The boneless ribeye is cut from the rib, where the muscle carries more marbling than any other steak, for a rich, juicy, buttery bite. Cape Grim grades its premium rib eye at MB4+, notable marbling for beef that is 100% grass-fed and grass-finished.

Cape Grim cattle graze pasture for life across Tasmania, King Island and Flinders Island, Australia, and never receive grain, antibiotics or hormone growth promotants. Choose a single 12 oz steak, or a 2- or 3-pack.

• 100% grass-fed, grass-finished Tasmanian beef
• 12 oz boneless ribeye steaks
• Rich marbling balanced with deep, beefy flavor
• Aged by Herd & Grace, then frozen at its peak

How to cook it: Pat it dry, salt it, and sear it in a very hot pan or over high heat, letting the fat render. Pull it at 125–130°F for medium-rare and rest it for 5–10 minutes. How to cook an outstanding steak.

Flavorful, Luxurious Steaks with a Potent, Beefy Taste

Altair's grass-fed Wagyu combines traditional marbling and sumptuous texture with the clean minerality of grass-fed pasture-raised cattle. This unique breeding creates a distinctive, melt-in-your-mouth flavor and a luxurious culinary experience.

Altair comes from three founding pillars: Genetics, Grass, and Time. Carefully selected Tajima Wagyu bloodlines are combined with British and European dam lines.

• Cut from deeply marbled striploins for the ultimate steak experience.
  

• Perfect to share or as an individual steak.

• Features a fantastic balance of marbling, taste, and tenderness.

The most tender beef cut — with melt-in-your-mouth texture and subtly delicate flavoring

• Looking for that perfect steak to celebrate a special occasion? These mouth-watering opulent cuts are ideal for anniversaries, birthdays, and romantic evenings.
• This Tasmanian Filet Mignon is prized for a refined buttery-soft texture, lean and succulent with a delicious mild flavor
• Virtually no connective tissue or fat, but what fat remains is extremely well integrated and high quality, making for a incredible taste.
  
• A delicate and subtle flavor with an elegant, compact shape — so fine-grained that you can cut it with a fork.
  
• Pairs well with wine based sauces, Tasmanian black truffles and herb or horseradish crusts, and compound butters.
  
• This tender 8 ounce cut is rated an extraordinary MB4 score
  

Flavorful, Luxurious Steaks with a Potent, Beefy Taste

A thick-cut 14 oz New York strip from Cape Grim's Reserve selection: 100% grass-fed, grass-finished Tasmanian beef.

The New York strip comes from the short loin, a muscle that does little work, so it eats tender with a firm, satisfying bite. The band of fat along one edge bastes the steak as it cooks. Cape Grim cattle graze pasture for life across Tasmania, King Island and Flinders Island, Australia, and never receive grain, antibiotics or hormone growth promotants. The result is a clean, deep, naturally beefy flavor.

• 14 oz thick-cut New York strip
• 100% grass-fed and grass-finished
• Graded under Meat Standards Australia for eating quality
• Aged by Herd & Grace, then frozen at its peak

How to cook it: Pat it dry, salt it generously, and sear it hard in a very hot cast-iron pan or over high heat. Grass-fed beef is leaner and cooks faster, so pull it at 125–130°F for medium-rare and rest it for 5–10 minutes. How to cook an outstanding steak.

Altair's grass-fed Wagyu combines traditional marbling and sumptuous texture with the clean minerality of grass-fed pasture-raised cattle. This unique breeding creates distinctive, melt-in-your-mouth flavor and a luxurious culinary experience.

Altair comes from three founding pillars; Genetics, Grass, and Time. Carefully selected Tajima Wagyu bloodlines are combined with British and European dam lines.

Flavorful, Luxurious Steaks with a Potent, Beefy Taste

• Thinly sliced from hand-selected premium cuts of tender, marbled, flavorful Wagyu
• Uses a unique tenderstretching technique which ensures superior tenderness
  
• Australian F1 Wagyu grass-fed in pristine pastures for beautiful marbling
• Enjoy this extraordinary beef flavor, melt-in-your-mouth tenderness, and juiciness you normally only find in the thickest of steaks

The Best Carne Asada You'll Ever Taste

• Thinly sliced from hand-selected premium cuts of tender, marbled, flavorful Angus beef
• Uses a unique tenderstretching technique which ensures superior tenderness
  
• Raised in Tasmania on pristine pasture, 100% grass-fed and grass-finished, never grain, for a clean, naturally beefy flavor
• Leave the rubbery, tough cuts of meat behind — you deserve to upgrade your meals with this unparalleled asada, sourced from only the juiciest and highest quality beef.
• Give it one taste, and you'll never go back to lesser grades of beef.
• Enjoy this extraordinary beef flavor, melt-in-your-mouth tenderness, and juiciness you normally only find in the thickest of steaks
  
• 1 pound