Our ribs are A1 quality and prepared in a variety of ways to meet the individual specifications of our discerning customers.
Always lean, sweet and tender our ribs are a gourmet’s delight .
Veal at its finest with the bone left in for extra flavour. Cut into juicy cutlets or roast as a whole rack, our veal is always a winner.
Our veal is widely acclaimed for its quality and consistency many five star hotels in Australia and overseas.
Our veal is naturally lean and very tender. It is succulent in taste and absorbs seasonings perfectly.
Grandma’s standing veal roast
2 tbsp sea salt, 2 tbsp freshly ground black pepper, 2 tbsp extra virgin olive oil, 4-rib standing veal rib
Preheat oven to 220C. Rub salt, pepper and olive oil over the beef on all sides, working it into the meat and fat.
Place the meat on a rack on a large roasting tray.
Roast for 30 minutes, then reduce heat to 180C and roast another 40-45 minutes, or until the internal temperature of the meat (away from the bone) reaches 55C for rare.
Remove the beef from the oven and transfer to wooden board or warm plate. Let rest for 30 minutes.
To carve, either cut one rib per person or carefully cut bones from beef, cut into portions with a little meat on them, and thinly slice the beef.