Flat iron steak
Steak from the fillet, aged for at least 14 days, weight is customer-specific. Read More
Steak from the fillet, aged for at least 14 days, weight is customer-specific. Read More
Steak from the sirloin, aged for at least 14 days, weight is customer-specific. Read More
Steak from the shoulder clod, aged for at least 21 days, weight is customer-specific. Read More
Steak from the upper shoulder, aged for at least 21 days, weight is customer-specific. Read More
The BBQ Style fresh bacon slice is a variation of the regular version. This version is very suitable for on the barbecue. The marinated can be adjusted just as you wish it. Read More
The BBQ Style fresh collar slice is a variation of the regular version. This version is very suitable for on the barbecue. The marinated can be adjusted just as you wish it. Read More
The BBQ Style fresh loin slice is a variation of the regular version. This version is very suitable for on the barbecue. The marinated can be adjusted just as you wish it. Read More
Bavette is one of the biggest barbecue favourites in France. Lean and tender beef from the flank, with long fibres that give the meat a coarse texture. You can taste that in a delicious bite and rich flavour. Read More
Beef tenderloin is known as the most tender and soft meat of the cow. This is because it is an inactive muscle. As a result, the meat has a fine texture, little fat and little connective tissue. Fancy a high-level barbecue? With this tenderloin, you put one of the finest cuts of beef on your garden table. Read More
Maminha puts you in Brazilian spheres. In America, maminha is also known as tri-tip and in the Netherlands we know it as groin piece, also known as 'donkey'. Didn't know it yet? Then now is the time to discover it. This versatile meat is packed with flavour and is particularly suitable for grilling on your bbq. Read More