The Meat

Paris Creek Beef is naturally 100% grass-fed yearling beef direct from the farmer to your kitchen. Our meat is only processed once we receive your order as this guarantees fresh produce direct to you. Our meat is processed by a licensed accredited butcher, is dry aged for between 15-20 days and cut to your specifications. No substances are added to your meat to increase the weight or alter the colour. At Paris Creek Beef you receive fresh natural produce.

Let your tastebuds be the critic!

Just to let you know we love the beef and would like to have some next year

Michelle
Adelaide, SA

Contact Details

Paris Creek Beef Pty Ltd
PO Box 490
Echunga SA 5153
Mobile: 0402 722 333
Fax: (08) 8536 6328
enquire@pariscreekbeef.com.au

What does it cost?

The diagrams below give rough estimates on the cost of a whole, half and quarter 100% grass-fed and finished yearling beef, based on the average weights for each.

Whole Beef Carcass Approx. 200kg

Bulk Price: $13.00 per kg
Tray Packed: $13.50 per kg
Cryovac: $14.00 per kg

Side of Beef Carcass Approx. 100kg

Bulk Price: $13.90 per kg
Tray Packed: $14.50 per kg
Cryovac: $14.90 per kg

Quarter Beef Carcass Approx. 50kg

Bulk Packed: $13.90 per kg
Tray Packed: $14.50 per kg
Cryovac: $14.90 per kg

Eg. A side of beef is approximately 100kg Carcass Weight x $13.90 per kg (Bulk Price) = $1390.00* Lasting a family of 4 approximately 6 months.

*'Total' prices noted above are indicative only, the final price for your order will be confirmed before payment, taking into account the final weight, options and delivery (if requested).

What are the cuts of beef?

1. Shin Shank/Gravy Beef: *Good for soups and stewing – casseroles
Sliced, Diced, Minced, Osso Bucco
*Bones for popular Osso Buco dish.
2. Topside: A very lean piece of meat great for schnitzel, roasting, mincing and for recipes that require lean meat
Schnitzels, Roast
3. Round/Knuckle: Great flavoured piece of beef that generally requires slower cooking. Great for roasting, stewing (dicing) and thin slicing
Schnitzels, Roast, Steak
4. Rump: Makes a tasty roast or steaks (Roast in oven, pot roast on stove top or in slow cooker)
Whole, Sliced
5. Fillet/Eye Fillet/Tenderloin: The most tender part of the animal. Use for dishes requiring high quality meat. Used mostly for roast or steaks. Try: Chateaubriand (classic roast for two) , Fillet Mignon, Beef Wellington, Stroganoff, Steak Tartare
Whole, Sliced

6. Skirt: Quick cooking steaks, or choose to slow cook.
Sliced, Diced, Minced
7. T-bone/Porterhouse: Both premier steak cuts
Steaks
8. Scotch Fillet & Rolled Rib Roast: Premier steak cut, and makes a fabulous boneless roast or regal standing rib roast
Whole, Sliced, Minced, Roast
9. Chuck and Blade: Great for stewing, slow cooking, braising and pot roasting
Whole, Sliced
10. Brisket: Excellent for slow cooking....(ATB says good for trad brisket dishes, slow cooked in stock with herbs, meaty and offally in flavour)
Corned, Roast, Minced

Place your order

Download Beef Cuts Guide Download Cooking Guide Guide sourced from themainmeal.com.au | Cuts Guide sourced from www.mla.com.au