Beef

West Hobart Gourmet Meats chooses to stock Tasmanian-grown red meat which is free of hormone growth promotants (HGP). The stock has been predominantly grass fed and is subject to a quality assurance regime that guarantees “paddock to plate” authenticity.

All our beef is hung in our special coolroom for a minimum of 10 days before we sell it, as is the practice of the top meat establishments in Europe. This natural ageing of beef and lamb guarantees tenderness and flavour.

Our beef is produced by Wilderness Meats – a clean green brand that is consistently tender.

Not for the faint-hearted ...

Our Rib Eye Steaks are definitely not for the faint-hearted at a minimum of 500gm, New York cut on the bone.

We suggest slow-roasting in the oven at 80°C for 1 hour. Finish by chargrilling on barbecue. Try serving the steaks topped with Tasmanian scallops and a Bush Pepper Chutney.

• Steaks

  For a substantial meal, that you can prepare with the minimum of fuss, nothing beats a steak.

  For a special treat try a King Island Black Angus steak, found on the menus of gourmet restaurants around the world. The marbling in the meat gives a tenderness and intensity of flavour similar to that of wagyu beef.

  Other very popular steaks are Eye Fillet and Scotch Fillet – perfect for a special meal. Customers also enjoy our Rump, T-bone, Porterhouse and Sirloin steaks.

• Diced beef

  Produced from the same top quality, fully-matured beef as our steaks, this is ideal for stews or casseroles.

• Beef strips

  Our yearling beef strips are perfect for stir-fries.

• Beef Mince

  Premium pure beef mince is made from chuck steak which is less dry than some of the alternative cuts and is packed with flavour.

• Beef schnitzels

  Our tender yearling beef makes an extra tasty schnitzel for a quick, no-fuss meal.

We have never had finer ingredients – your products are simply the best.

~ Leo Schofield, Writer and Food Critic
Dec 2010 (see full text »)

Proud to be West Hobart’s
longest serving butcher