Australia · Integrated meat processor and exporter; the Kilcoy facility is Tier 2 export registered, Establishment #640. [4]46 products
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Classic Australian Beef; Renowned for its superb eating quality, Kilcoy Diamond is unmatched for quality and enjoyment.; Kilcoy Diamond provides superior flavour and tenderness which is reflected in its market success, year after year.;…
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The Ultimate Dining Experience; The Ebony range is produced from carefully selected prime Black Angus, to deliver a juicy, tender and flavoursome experience. With high marbling in the Choice and Prime ranges, Ebony is an exceptional eating…
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Simply Unparalleled; Decadence has arrived. Carrara Wagyu is renowned for its marbling, inspired by the intricate, feathery patterns found in the world’s finest marble – Carrara marble. With a buttery texture and intense flavour derived…
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Pure Indulgence; Our most luxurious offering, Jade Pure Wagyu is a limited supply offering served at the world’s finest establishments.; A World-Renowned Delicacy; Like its namesake, Jade Pure Wagyu stands for prestige, rarity and purity.;…
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Quality in its Purest Form; For quality beef free from added hormones, it has to be Kilcoy Pure.; Grass-fed and grain-finished for at least 100 days, Kilcoy Pure delivers a tender and juicy cut with absolutely no compromise on taste.;…
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Short Ribs are prepared from a Forequarter after the removal of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat (M. longissimus dorsi) and parallel to the vertebral…
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A Cube Roll is prepared from a Rib Set and consists of the muscles lying on the dorsal aspect of the ribs. The Cube Roll can be taken from the caudal edge of the 4th rib to the 13th rib inclusive. The maximum length of a Cube Roll will be…
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Ribs Prepared is prepared from a Forequarter after the removal of the Brisket (item 1643) and Chuck Square Cut. Short Ribs portion is removed at a distance of 75mm from the M. longissimus dorsi at the loin (caudal) end, parallel with the…
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Ribs Prepared is prepared from a Forequarter after the removal of the Brisket (item 1643) and Chuck Square Cut. Short Ribs portion is removed at a distance of 75mm from the M. longissimus dorsi at the loin (caudal) end, parallel with the…
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Rib Cap is prepared from the Rib Cover (M. trapezius) and a portion of the (M. latissimus dorsi) removed along the natural seam and is the lateral surface covering of the Cube Roll. Where specified all visual fat, membrane and associated…
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Rib Blade Meat is prepared from Rib Meat and consists of portions of muscles located at the tail end (proximal) of the Blade and the Rib Cap. All visible fat is practically removed from the surface of the meat and the Silverskin may also…
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Rib End Meat is prepared from Rib Ends by removal of the M. serratus ventralis (Short Rib Meat).; AUS-MEAT code: 2211
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