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Beef About half of our meat sales are beef - it has to be good |
at mybutcher... + we strive to provide beef sourced from SA and Australia, well known for its Mediterranean climate and ability to produce high quality cattle from traditional European breeds. + we have a dedicated humidity controlled ageing room; and + provide product whole or portioned to your specification + providing beef to leading steakhouses, hotels, restaurants, supermarkets, clubs and cafes in SA and NT |
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36° South Beef 'Perfect for Pairing' ...located on the door step of the world-famous Coonawarra wine region 36° South Beef reflects the pristine pastures and biodiversity of the region in every bite...its no accident the beef tastes the way it does with meticulous consideration given to the eating experience. Underpinned by MSA grading Teys continue to produce a brand that will deliver an exceptional eating experience every time - 36° South this is a great SA branded product produced solely from the Naracoorte facility. It is wonderful to have a local product of this calibre to put on our menus and it is valuable to note that it won a Silver Medal in the world steak challenge in London July 4th 2019. talk to our sales staff now if you would like to know more about the 36° South Beef range of cuts available now... 
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Full-Blood Wagyu Beef
First established in 1845, Mayura Station is a National award winning boutique beef producer specialising in Full-blood Wagyu beef. "Mayura Station is a sustainable vertically integrated Full-blood Wagyu operation delivering the ultimate quality ." |
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The Ageing Room
Dry Aged Beef Ageing can’t be hurried and respecting the traditions of five generations of the Buckley family farming the Adelaide Hills. The Ageing Room is a nod to the traditions started in 1842. |
The dry ageing process is one of the most natural ways of producing steak and at the same time developing a fantastic beef flavour and eating quality of tenderness. The natural enzymes break down the connective tissue giving an almost divine eating experience...find out more. |
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Teys Certified Black Angus +
Teys Classic MSA Graded Beef Teys Certified Premium Black Angus has a proven reputation for excellence . Combining the superior eating quality of the Black Angus breed and the science based standards of MSA grading system to guarantee an unrivalled eating experience – every time. |
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BLACK ANGUS
150 Day Grain Fed Verified Black Angus With up to a 3+ marble score, pure Black Angus beef is renowned for its consistently exceptional eating quality. F1 WAGYU 400 Day Grain Fed F1 Wagyu Crossing the two most proven marbling breeds, Wagyu and Black Angus, F1 is bred for flavour - a juicy and succulent, this beef. WAGYU 500 day Grain Fed F2+ Wagyu Experience the World’s Best flavour with this flagship product, intricately marbled, delivering a tender, melt in the mouth taste sensation that never disappoints. |
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Riverine Classic +
Riverine Premium Riverine Beef is produced from carefully selected prime quality cattle that are raised in the lush, temperate Riverine region of Australia. The cattle that meet the rigorous Riverine standard are raised on natural pastures, grain finished for 100 days and graded under the Meat Standards Australia grading system to ensure the brand delivers on its eating quality promise. Teys have two processing facilities, Wagga Wagga and Naracoorte with Feedlots in the Riverine (NSW) and southern Australia regions. |
MSA Range
MSA-Meat Standards Australia - the tenderness and flavour of red meat (beef, lamb and sheepmeat) is dictated by a variety of factors including; breeding, nutrition, environment, cooking length, cooking method, quality assurance systems on and off-farm MSA involves all sectors of the production chain from paddock to plate |
Loukoumi – Guaranteed tender!
Named after the Greek version of Turkish Delight - Loukoumi is our moisture infused range of meat products that delivers a consistent tender eating quality every time. |