Everbody knows cows eat grass Paris Creek Beef eats grass Proudly supporting Adelaide hills produce
Everyone knows cows eat grass!

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!

We had a taste of the meat tonight and it was beautiful and tasty. Cheers and thanks a lot.
Karen
Adelaide, SA

Contact Details

What does it cost?

The diagrams below give rough estimates on the cost of a full, half and quarter cow, based on the smallest average weights for each.

a full cow

2 x Sides (1 Cow) 170-200kg

Bulk Price
$9.50 per kg
Tray Packed
$10.00 per kg
Cryovac
$10.50 per kg
half a cow

1 x Side (1/2 Cow) 75-100kg

Bulk Price
$10.00 per kg
Tray Packed
$10.50 per kg
Cryovac
$11.00 per kg
quater of a cow

1/2 Side (1/4 Cow) 35-50kg

Bulk Packed
$11.00 per kg
Tray Packed
$11.50 per kg
Cryovac
$12.00 per kg

Eg: A whole cow (2x Sides) is a minimum of 170kg x $9.50 per kg (Bulk Price) = $1,615.00*

*'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?

Various beef cuts
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

Download Beef Cuts Guide Download Cooking Guide Guide sourced from themainmeal.com.au | Cuts Guide sourced from www.mla.com.au
Taste the Paris Creek Difference