WAGYU BURGER PATTIES
F&B’s grass fed WAGYU beef patties are perfect for that quick dinner or large backyard braai.
net: 4 x 150 g
FAT RATIO: 75/25
WAGYU CUBED
Commonly known as wagyu cubes in. “Saikoro” means Dice in Japanese, Saikoro steak is Japanese dish made popular by Izakayas when beef is shaped into a dice and often grilled. This product is easy to prepare and can be grilled or pan fried.
net: 500 g
2.5cm x 2.5cm
WAGYU M3 SIRLOIN
These well-marbled steaks have a flavor and a succulent juiciness that will keep you coming back for more.
net: 250 g
WAGYU M2-M3 T-BONE
An impressive cut of meat that will wow your guests and satisfy even the heartiest of appe-tites.
net: approx. 650 g
ANGUS RIBEYE
These grain fed Ribeyes have been almost completely trimmed of surface fat and less desirable tail meat, so they’re ready to cook or slice into Ribeye steaks with almost no additional work.
net: approx. 200g
ANGUS OYSTER BLADE
The oyster blade is a muscle that sits just below the shoulder blade. Roasting this cut whole allows the connective tissue to melt into the meat, resulting in a flavourful and tender roast. Oyster blade roast can be further cut into steaks, thinly sliced for stir-fries or diced for slow-cooking.
net: approx. 200g
ANGUS TENDERLOIN
The most exclusive and tender cut of beef, thus making it a highly sought after steak on the menu of any leading restaurant.
net: approx. 250g
ANGUS TOMAHAWK
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact.
net: approx. 550g
LAMB CHOPS DOUBLE-RIB
Tender and juicy, F&B’s lamb chops are ideal for quick and easy BBQs or mid-week meals. Our specially selected lamb chops are grass fed and FREE from antibiotics and hormones.
net: approx. 700g (2 x chops)