Beef

We have taken the Murray Valley salt and placed it on trays in our smokehouse. Cod smoking is for 1.5 hours with a steam cycle amongst it to keep the pinching salt from breaking. Adding in the garlic and chili while straiht out of the smokehouse to infuse together. This is mild but still has a little kick to it. Minimum 150g in a cute little container this is a must for your dinner table. Can be used to cook with, sprinkle over cooked foods, just any old how you would use your salt. Learn More

Hand-mixed and made real failsafe sausages. We use only fresh, natural ingredients, no additives, no flavourings or compounds. For more information on failsafe cooking google 'failsafe diet'.

Ingredients per batch (and nothing else):
- 1⁄2 cup salt
- 650 g rice flour
- 3 leeks
- 2 cloves garlic
- 8.5kg Beef (fresh from the body)

About: These sausages tick more boxes than we can list here and are about the most natural sausage you will ever come across For more info Google failsafe sausages.

QTY: Approximately 14/kg (thin).

 

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Hand-mixed and made sausages using only fresh, natural ingredients. A great tasting sausage that features fresh chopped mushroom and fresh crushed garlic cloves. Great for entertaining as they are have fairly traditional flavor, they also taste great as curried sausages.

Please not our flavoured sausages come in 1kg frozen packs, please keep this in mind when entering your order quantity. This allows us to keep a large variety of sausage types as well as increasing availability. Our sausages are fresh-frozen as soon as they are made and have a 7 day life once de-frosted. 

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Budget scotch fillet steaks  (cryovac). Average 20mm steak size is 200-300gm.

Please note: Cryovac (vaccum sealed) scotch is a lower grade (supermarket grade) to our usual dry-aged grass-fed fresh body scotch fillet. For the highest quality please see: Dry-Aged Grass Fed Beef Scotch Fillet.

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Swan Hill dry-aged fresh body grass-fed beef. Standing rib roasts are amongst the highest quality and most tender beef roasts availalbe.

Standing rib roasts are also known as beef cutlet racks or bone-in scotch and can be also be bought as Cattlemans Scotch Steaks.

Size: Standing rib roasts range from 1-4kg. Please consider this when entering your order weight.

Jordo's choice: Stuffed with garlic prawns, mushrooms, bacon and shallots then coated in whole-grain mustard and served with a rich red wine reduction sauce. Email jordo@jordoschopshop.com if you'd like further info or recipies.

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Swan Hill dry-aged fresh body grass-fed beef. Beef cutlets are everyone at the Chop Shop's favourite scotch fillet steak, it has a perfect balance of taste, tenderness and thickness that will win any carnivore's heart over. Beef cutlets are also known as cattleman's scotch, cattleman's chops or bone-in scotch and can be also be bought as a Standing Rib Roast.

Size: Beef cutlets are about 40-50mm thick and weigh between 400-700gm each (big), they can not be cut any thinner or thicker as they are cut between the bone, please consider their size when entering your order weight.

Jordo's choice: Either steaks with garlic salt on both sides cooked fast on an ultra hot BBQ grill. Alternatively as a roasting piece stuffed with garlic prawns, mushrooms and shallots and coated in whole-grain mustard, bacon and pastry and served with a rich red wine reduction sauce. Learn More

Great for small dogs. Can also be used for soup stocks etc but we usually recommend Soup Bones for this.

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Swan Hill or Breakout River Cowra, dry-aged fresh body yearling beef. Buy a fresh whole forequarter and you will get the best quality available and save heaps of money!

Size: whole forequarters range from 40-65kg please consider this when entering your weight into the qty box.

Please choose below how you would like each piece cut. For packaging instructions please tell us in the provided section below.

Please also see individual product listings for detailed cut descriptions and cooking ideas.

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Swan Hill dry-aged fresh body yearling beef. Buy a fresh beef hindquarter and you will get the best quality available and save heaps of money!

Size: Hindquarters range from 43 - 60kg please consider this when entering your weight into the qty box.

Please choose below how you would like each piece cut. For packaging instructions please tell us in the provided section below.

Please also see individual product listings for detailed cut descriptions and cooking ideas.

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Swan Hill / Breakout Meats Cowra dry-aged fresh body yearling beef. Buy a fresh beef side and you will get the best quality available and save heaps of money!

Size: Sides (1/2's) range from 90 - 100kg please consider this when entering your weight into the qty box.

Please choose below how you would like each piece cut. For packaging instructions please tell us in the provided section below.

Please also see individual product listings for detailed descriptions and ideas.

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The Juicy Lucy burger originated in the American Deep South (as seen on Man vs Food and other tv food shows).

The Juicy Lucy is a burger comprising of simple ingredients such as heaps of beef, Jarlsberg cheese, salt, pepper, secret herbs and spices. Gluten-free.

The construction involves creating two patties, placing the swiss cheese on top of the first pattie then placing the second pattie on top and carefully sealing them together. This creates a giant pattie that oozes cheese and blows your mind.

Serving suggestion: Keep it simple, serve on a bun with grilled onions, pickles and tomato sauce.

Warning: You are about to purchase a burger pattie(s) that are over 1 pound each (460gm+). You may need to share your burger with a friend or consult your doctor prior to attempting a Juicy Lucy. For more information Google Juicy Lucy.

 

 

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Fresh grass-fed beef suet direct from the abattoir.

Uses: great for specialty and old fashioned cooking and also Christmas puddings.

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Beef cheeks direct from the abattoir.

Size: each cheek weighs approx 150-250gm.

Uses: great for specialty braising / slow cooking dishes (Tex-Mex & New York styles etc), also available pickled (see option below).

All outside fat trimmed off with the silver skin left on so they hold together while cooking and assist in the gelatinous goodness YES THEY ARE GRASS FED TOO... Learn More

Whole grass-fed yearling topside. Average whole topside weight is 6 - 8 kg, please keep this in mind when entering your order weight.

Topsides are great for schnitzel, minute steak, stir-fry, stroganoff, lean mince, roasts and more.

Please note: Cryovac (vaccum sealed) topsides are a lower grade (supermarket grade) to our usual dry-aged grass-fed fresh body topsides. For the highest quality please see: Dry-Aged Grass Fed Beef Topside.

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Whole scotch fillet. Average whole scotch weight is 2.2 - 3.1kg. Please keep this in mind when entering your order weight.

Please note: Cryovac (vaccum sealed) grain-fed Scotch is a lower grade (supermarket grade) to our usual dry-aged grass-fed fresh body scotch fillet. For the highest quality please see: Dry-Aged Grass-Fed Beef Scotch Fillet.

We can cut the fillet up for you for no extra charge, please see cutting options below.

Please allow some leverage in weights please as we will ring with the weights adjustment if to excessive Learn More

Whole yearling rumps. Average whole rump weight is 4 - 6kg, please keep this in mind when entering your order weight.

Rump's quality is similar to the top-of-the-range beef steaks, better priced and can also be used for a deluxe roast.

Please note: Cryovac (vaccum sealed) rumps are a slightly grade than our usual dry-aged fresh off the body grass-fed rumps, for the highest quality please see: Dry-Aged Grass Fed Beef Rump.

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Fresh ox tail direct from the abattoir.

Size: average pack weight is 550 - 650g each, please keep this in mind when entering your order quantity.

Uses: great for stews and slow cooking.

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Fresh ox kidney direct from the abattoir.

Size: average kidney weight is 400-600gm each, please keep this in mind when entering your order quantity.

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Average steak weight is 80 - 100g. Buy bulk and SAVE!

Why have a regular minute steak when you can have the best, a grass-fed scotch fillet minute steak!

We won't make them from any other cut because scotch minute steaks are hands down the best and we want you to have only the best.

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Swan Hill dry-aged grass-fed beef. Made with grass-fed rump steak these are the real deal.
Available with your choice of free marinade (see options). SAVE - BULK BUY!

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We have taken the Murray Valley salt and placed it on trays in our smokehouse. Cod smoking is for 1.5 hours with a steam cycle amongst it to keep the pinching salt from breaking. Minimum 150g in a cute little container this is a must for your dinner table. Can be used to cook with, sprinkle over cooked foods, just any old how you would use your salt. Learn More

Original, the name says it all. OUR interpretation of a classic sauce, an Aussie favourite with a bold smokey flavour to make it smokey enough! Hey TRUE BLUE! Awesome on any meat - use on a roast or the simple snag. Turn your average meat dish into one that will turn heads and taste buds. The kids will love this one! Bar-B Baste is a range of trigger spray sauces, bastes and marinades that enable you to achieve those traditional and modern flavours you love in the convenience of a spray application. We hope you enjoy how quick and easy it is to use! Available in 250ml size, our clear bottles give you a sneak peek of what you are going to get. With the use of the trigger you can spray your food with Bar-B Baste to create a glaze, slowly building the flavour profile as you go without those issues of having to marinate for hours or losing sauce as it falls off or burns. You are in control of how much sauce you use and it’s easy to use just – point and spray! For a more intense flavour we recommend you spray your food before eating. Application: Best done once meat has been seared. Apply in light, even coats to build your flavour. Use during the cooking process, then prior to serving. Use on anything you like and have some fun! Learn More

Swan Hill or Breakout River Meats in Cowra, These are a steakianarods must. Boasting our dry aged, grass fed/finished beef. This combo contains a full Rump and a whole loin or t-bone with the eye fillet. Choose to have it cut as rump steaks of to have it whole. T-bones and porterhouse or all porterhouse ( which will give you a larger whole eye fillet), Have the eye fillet whole or cut into steaks, Which ever combination suits you best. If there are other options you would like to discuss please call the shop to have this sorted. Each rump and loin weighs approx 15kgs Please allow some weight leigway when ordering Learn More

This mince consists of lamb hearts, beef hearts, lamb kidneys, beef kidneys, a little bit of lambs liver/ calves liver ( to much potassium calcifies on the spine of animals) and beef and lamb trim. Making it very vitamin rich, very nutritious and great for any pet. It also is fit for human consumption which is great if you need a iron hit and protein hit or just love the full flavor of offal. Freshly frozen in 500 gram bags. If you would like us to cut it into smaller portions through our band saw please let us know Learn More

Named after their partners in crime the beef usa ribs are as succulent and the pork ribs with the grass fed beef taste. Marinade or plain these are cooked perfectly in the oven at 180 for about 1 and a half hours or until the meat starts retracting on the bone. Also great on grill over coals,l in the weber or in the smoker. Whichever way these popular and versatile delights are cook you will be rewarded. Try making a nice soup too... Learn More

Hand-mixed and made real failsafe sausages. We use only fresh, natural ingredients, no additives, no flavourings or compounds. For more information on failsafe cooking google 'failsafe diet'.

Ingredients per batch (and nothing else):
- 1⁄2 cup salt
- 650 g rice flour
- 3 leeks
- 2 cloves garlic
- 8.5kg Chicken thigh fillets (free to roam chicken)

About: These sausages tick more boxes than we can list here and are about the most natural sausage you will ever come across For more info Google failsafe sausages.

QTY: Approximately 12/kg (thin).

 

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Using our Grass Fed premium beef mince and our Gluten Free Bacon we would like to introduce you to our Bacon and Onion Beef Burgers. Great for a flavoursome burger without getting your hands dirty, we have done all the hard work for you Ask us to roll them quarter size for a fresh twist on your traditional meatballs. With onion, white pepper, fresh chopped parsley a dash of worcestershire sauce, these ready to go rissoles are a must do. Learn More

Premium quality deli style roast beef cooked and ready to slice.

About: smallgoods roast beef is cured much like corned silverside and ham but not salty. The result is tender moist slices every time. 

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Take advantage of our special $33 offer! Try out www.jordoschopshop.com for yourself and get 1kg of chicken breast, 1kg of premium beef mince and 1kg of Jordo's thin beef sausages for only $33.

MAXIMUM 2 PER CUSTOMER. feel free to share this offer with family and friends.

Like us on facebook for more great specials and promotions: Jordo's Chop Shop on Facebook

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Swan Hill dry-aged fresh body grass-fed beef. Minced fresh twice daily, preservative free. Buy In Bulk For A Great Deal!

Great for: burgers, pet food and recipes that call for mince with additional beef fat.

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From the makers of Canberra's #1 turducken comes the original POLAMBEF.

Worked it out yet? A polambef is butterflied lamb leg inside butterflied beef rump inside butterflied pork leg. The original polambef (our favourite) has raspberry jam and bacon strips inside but you can choose from a variety of flavourings below.

Note: We use only our top grade pork, lamb and beef to make our polambefs, these are available all year not just at Christmas and Easter.

Basting & Cooking Tips: Whilst roasting, baste the polambef in the fat that comes from the polambef with a basting brush. You also might like to wrap the polambef in Jordo's Real Smoked Bacon for extra taste and moisture. Aim to cook your polambef for 1hr 10mins per 1kg @ 165°c, for best results use a digital meat thermometer and cook until the core temperature reaches 67 degrees Celsius. If you don't have a meat thermometer you can add one to your cart here.

Size: Our polambefs weigh between 3-4.5kg each (boneless), please keep this in mind when entering your order amount. Note: we have now reduced the maximum size to 4.5kg to ensure easy cooking and oven fit. If you order over 4.5kg you will automatically be given two rolls equal in weight to make up your desired weight. An average 4.5kg polambef will feed 17-22 people.

 

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We can prepare your beef steak and lamb kidney for you so all you have to do is cook it!

Uses: Steak and kidney pies, steak and kidney casserole and many more slow cook meals.

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RH Collinson certified Black Angus Beef.

RH Collinson's customer satisfaction is ensured by their ability to source and supply quality Black Angus Beef products derived from select Victorian prime Angus cattle. Collinson Black Angus guarantees full traceability from the farm to you the customer. All Black Angus beef is processed in accordance with AQIS, Aus Meat Ltd and RH Collinsons’ approved meat safety quality assurance programs.

Average whole Sirloin size is 3.8 - 5.2kg, please keep this in mind when entering your order weight.

We can cut the Loin up for you for no extra charge, please see cutting options.

With this item being a whole piece we will try to get as close to your desired weight as possible. If it is to much more or less we will need to adjust the weights and either refund you or collect cash... packaging may vary to photo Learn More

This pack is dedicated to all things beef and at a great discounted price!

Included:
•2kg Thin Beef Sausages (original)  

•1.5kg Grass-Fed Lean Beef Strips  

•1kg Mushroom & Garlic Thin Beef Sausages  

•2.2kg Hickory BBQ Grass-Fed Beef Ribs  

•1.6kg Grass-Fed Beef Porterhouse (Sirloin)  

•12x Beef Skewers - Juicy & Tender  

•2kg Grass-Fed Diced Casserole Beef  

•4kg Grass-Fed Premium Beef Mince (90% Fat Free) 

•2kg Grass-Fed Beef Rump  

•2kg Gourmet Beef Rissoles - Pick & Mix  

•2.2kg Grass-Fed Corned Beef Silverside  

•5x Juicy Lucy Burgers  

•1kg Worcestershire and Cracked Black Pepper Sausage  

•2.5kg Grass-fed T-Bone Steaks

// Also available: Mini Beef Pack

Swaps are OK!: We're happy to for you to swap two items for two different items of your choice, we will automatically swap it to equal value of the swapped item. Please leave your swapped item and packing preference notes in the provided space below.

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This pack is dedicated to all things beef and at a great discounted price!

Included:
•1kg Thin Beef Sausages (original)  

•.6kg Grass-Fed Lean Beef Strips  

•1kg Mushroom & Garlic Thin Beef Sausages  

•1kg Hickory BBQ Grass-Fed Beef Ribs  

•1kg Grass-Fed Beef Porterhouse (Sirloin)  

•5x Beef Skewers - Juicy & Tender  

•1.3kg Grass-Fed Diced Casserole Beef  

•2kg Grass-Fed Premium Beef Mince (90% Fat Free)  

•1kg Grass-Fed Beef Rump  

•1kg Gourmet Beef Rissoles - Pick & Mix  

•1.6kg Grass-Fed Corned Beef Silverside  

•2x Juicy Lucy Burgers 

•1.3kg Grass-fed T-Bone Steaks 

// Also available: Mega Beef Pack

Swaps are OK!: We're happy to for you to swap one item for another item of your choice, we will automatically swap it to equal value of the swapped item. Please leave your swapped item and packing preference notes in the provided space below.

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Swan Hill dry-aged fresh body grass-fed beef.

Uses: Can be used for a rolled brisket roast (pot roast) but is becoming incresingly popular for American style pulled beef, slow BBQ smoking and oven cooking.

Jordo's favourite:
Pulled beef recipe - cover 1.5kg of lightly scored brisket with a mix of 1/4 cup brown sugar, 1/4 cup worstershire sauce, 1/4 cup smoked paprika, 1 tbls ground coriander seed, 1 tbls onion powder, 1 tsp chopped thyme, 1 tbls cracked pepper, 2 tbls garlic powder (you can add extra of a flavour if you really like it) 3 cups water. Coat the outer of the brisket and marinade overnight, then slow roast for 12-24 hours at about 90°c or until it falls apart when picked up.

Pull apart by hands (use food gloves) then serve on rolls with some warmed up Jordo's BBQ Sauce or other homemade BBQ sauce drizzled over the top, see pictures.

Note: you can also cook for up to 48 hours at around 70°c but check the water situation and add more water and mix juices if needed (depends on roasting dish). If cooking for 48 hours flip the brisket about every 8-12 hours.

Jordo's favourite #2: Marinade in Jordo's BBQ Sauce, and follow the instructions above.

See also: The closest meat to Beef Brisket for American style BBQ is Beef Ribs, see the beef ribs section for similar cooking ideas.

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Fresh ox hearts direct from the abattoir.

Size: Average weight is 1.7 - 2.5kg each, please keep this in mind when entering your order quantity.

Uses: Student reaserch, multicultural dishes, pet food.

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Swan Hill dry-aged fresh body grass-fed beef. Average 30mm steak size is 250-300gm.

Porterhouse / sirloin is around the top-of-the-range for beef steaks and and can also be used for a premium roast.

Jordo's choice - Extra thick steaks with all of the fat left on and garlic salt on both sides cooked fast on an utra hot BBQ grill. When you leave the fat on and cook hot and fast the fat becomes rich in taste and forms a kind of beef crackling. This effect can only be created by using fresh body beef that is dry aged (not cryovaced).

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Swan Hill dry-aged fresh body beef.
Great for stir-frys and stroganoff. BULK BUY AND SAVE!

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Swan Hill dry-aged fresh body beef. SAVE - BULK BUY!

Perfect for casseroles, curries, stews and general slow cooking.

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Swan Hill or Breakout River dry-aged fresh body beef. Average steak size is 250-350g.

Topside is generally used for roasting, stir-fry, minute steak and mince. It is very low in fat and is also very versatile. We don't usually recommend this as a BBQ/grilling steak.

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Swan Hill dry-aged fresh body beef. Average 30mm steak size is 280-400gm. SAVE - BULK BUY! 

About: T-Bone is around the top-of-the-range for beef steaks and and incorporates the porterhouse and eye fillet Steaks all on the one steak, how good is that! T-Bone can also be used for a premium roast for very special occasions.

Jordo's choice: Extra thick steaks with all of the fat left on and garlic salt on both sides cooked fast on an utra hot BBQ grill. When you leave the fat on and cook hot and fast the fat becomes rich in taste and forms a kind of beef crackling. This effect can only be created by using fresh body beef that is dry aged (not cryovaced).

BONE

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Swan Hill dry-aged fresh body beef. Average steak size is 250g. SAVE - BULK BUY!

Uses - Stir-frys, American BBQ, salads and more. Note, do some reaserch before attempting to cook this as it can be tricky.

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Swan Hill dry-aged (minimum 3 weeks) fresh body beef. Average 20mm steak size is 220g. SAVE - BULK BUY!

Scotch fillet is around the top-of-the-range for beef steaks and and can also be used for a super premium roast. Our grass-fed scotch fillet we believe is the best scotch in the shop (yes better than the black angus - and better priced).

Jordo's choice: Either steaks with garlic salt on both sides cooked fast on an very hot BBQ grill or as a roasting piece stuffed with garlic prawns, mushrooms and shallots and coated in whole-grain mustard, bacon and pastry and served with a rich red wine reduction sauce. Learn More

Swan hill/ Breakout River (Cowra) dry-aged fresh body beef. Average 30mm steak size is 600 - 750gm. SAVE - BULK BUY!

Rumps quality is similar to the top-of-the-range beef steaks, better priced and can also be used for a super premium roast.

Jordo's choice - Extra thick steaks with all of the fat left on and garlic salt on both sides cooked fast on an utra hot BBQ grill. When you leave the fat on and cook hot and fast the fat becomes rich in taste and forms a kind of beef crackling. Whilst cooking BBQ some king prawns then serve on top of the rump with a rich garlic sauce.

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Swan Hill dry-aged fresh body grass-fed beef. Average steak size is 200-300g. SAVE - BULK BUY!

Round is generally used for roasting, stir-fry, minute steak, tenderised BBQ steaks and mince. It is very low in fat and is also very versatile.

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Tender grass-fed beef steak marinated in salsa and coated in our own hand-mixed medium heat Tex-Mex style dry-rub.

SAVE - BULK BUY!

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Here at Jordo's Chop Shop we love a barbie and nothing says barbie like a good Aussie rissole!

Smokey BBQ Beef - Features our traditional beef centre with thyme, pepper and parsley as the main flavours. The outer coating features our rich American smokers rub coating (rub ingredients are a shop secret).

Chicken & Herbs - Features our traditional hand mixed bhicken burger centre. The outer coating features a special blend of herbs that compliment the natural taste of the chicken used to make the Rissoles.

Peppered Beef - Features our traditional beef centre with thyme, pepper and parsley as the main flavours. The outer coating features a mixture of cracked peppers, mild chilli and American style dry-rub.

Garlic Beef - Features our traditional beef centre with thyme, pepper and parsley as the main flavours. The outer coating features coarse ground garlic chunks.

Note: these flavours are grouped together here on this listing to enable you to select a mixture of flavours and recieve them all under the same bulk discount. If choosing a combination of flavours, you will automatically receive an equal amount of each unless you specify your amounts below.

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Ready to cook. Contains beef, carrot, onion, potato and Jordo's old family recipe casserole secret ingredients. TOP 5 - WINTER BEST SELLERS

Great for slow cookers, stock pot (stove) or casserole dish. Gluten-free.

Cooking guide - Add one cup of water or red wine per kg, bring to boil then turn down and simmer for 2+ hours.

Jordo's tip - Feel free to throw anything else you have left over in the fridge into the mix, that's the beauty of winter cooking. A hand full of extra sliced olives also goes very well.

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Our most popular marinated steak! Tender grass-fed scotch in our special sweet Italian marinade.

Tip: Cook on a smoking hot grill for 8 minutes each side.

Size: Average steak is 250-325gm.

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Jordo's special recipe. Meatloaf the way it should be.

Contains:
Salt
- Bacon
- Onion
- Garlic
Wouster Sauce
- Beef
- White pepper
- Parsley

Buy 2 or more and pay $15.00 ea.

Weighs Minimum 1kg Learn More

Swan Hill / Breakout River Meats Cowra dry-aged fresh body grass-fed beef. Our premium beef ribs have lots of meat on them and are prepared the American way.

Cooking tip - Beef ribs are supposed to be slow BBQ'd, slow roasted or slow cooked and smoked. When you give them enough time(2+ hours) the meat becomes tasty, juicy and tender.

Jordo's tip -  During cooking, spoon / baste the run-off marinade back onto the ribs and you will end up with a toffee like marinade glaze when done, for extra glaze, pick up a tub of Jordo's home-made BBQ sauce.

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Swan Hill or Breakout Rive Meats Corwa, dry-aged fresh body grass-fed beef. Minced fresh twice daily, preservative free. BUY BULK AND SAVE!

Great For: Pasta dishes, burgers & rissoles, tacos & mexican, pies and much more.

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Swan Hill / Breakout River Meats Cowra grass-fed and dry-aged fresh body beef. Buy bulk and SAVE!

Lean beef topside, minced fresh twice daily and preservative free.

We remove all visible fat while trimming up this mince Learn More

Traditional Aussie shish kebabs with premium rump steak, capsicum, pineapple, onion and home made marinade. SAVE - BULK BUY!

Cooking Tip - Cook hot and fast like you would a steak and try not to over cook them. Remember Jordo's shish kebabs use premium steak so you can have them rare/medium-rare/medium/medium-well etc, just like you would a steak and they will stay tender and juicy.

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Swan Hill / Breakout River Meats Cowra dry-aged fresh body grass-fed beef. SAVE - BULK BUY!

Please note - for casseroles, curries, stews etc, we usually recommend cheaper cuts like Diced Casserole Beef, Chuck Steak, Gravy Beef or Osso-Bucco.

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Swan Hill/ Breakout River ( Cowra ) dry-aged fresh body grass-fed beef. Average steak size is 150-200g.  SAVE - BULK BUY!

Perfect for casseroles, curries, stews etc.

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Swan Hill dry-aged fresh body beef. Average piece weight is 200g.

Perfect for making hearty beef stews/soups/slow-cookers/casseroles. The marrow in the bone's centre really adds to the flavour.

Jordo's recommendation - Throw them in the pot with any spare ingredients and winter veggies you might have in the fridge along with any fresh herbs and spices you like and wait a few hours for the magic to happen.

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Swan Hill dry-aged fresh body grass-fed beef. Average schnitzel weight is 80-120g (un-crumbed). 

Thinly cut beef schnitzels, tasty and hand hammered to perfection.

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Swan Hill dry-aged fresh body grass-fed beef. Average 40mm steak weight is 150-200gm and average whole fillet is 600-1100gm.

Eye fillet / beef tenderloin is the top-of-the-range beef steak and and can also be used for a premium roast.

Jordo's original recipe - Deluxe beef wellington:
Cut a keyhole pocket in a whole fillet, stuff with garlic butter mushrooms & shallots. Then coat the fillet in raspberry jam, then seeded mustard over the jam and wrap the whole thing in bacon and roast. Email orders@jordoschopshop.com for more info or to have your recipes displayed here to share with the meat community.

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Swan Hill dry-aged fresh body grass-fed beef. Average 15-20mm steak weight is 200-300g. Buy bulk and SAVE!

Boneless or bolar blade is a good all rounder. It can be used for kebabs, steaks, stir-frys, curries, casseroles and slow cookers and much more. We find it generally under-rated as a steak or kebab meat which makes it good value for these types of cooking. We usually still recommend cheaper cuts like Chuck, Gravy Beef and Osso-Bucco for slow cooking as they have a richer finish and are even better value.

Jordo's tip - Heavily tenderise blade steaks (we can do this for you) and soak overnight in your choice of marinade, then cook on a flat BBQ plate then sit back and taste the magic.

Jordo's tip #2 - Season a whole bolar (try our free pepper or mango chilli seasoning) and roast in a Webber or hooded BBQ. The Blade roasts top fat has a tendency to capture the smokey BBQ flavour and the thin piece of connective tissue that runs through the roast breaks down and liquifies which keeps the roast succulent on the inside.

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Swan Hill or Breakout River dry-aged fresh body grass-fed beef. Average 15-20mm steak weight is 170-240g. Buy bulk and SAVE!

Bone-in or oyster blade is a good all rounder. It can be used for kebabs, steaks, stir-frys, curries, casseroles and slow cookers and much more. We find it generally under-rated as a steak or or roasting meat which makes it good value for these types of cooking.

Little known fact - When bone-in blade meat is slow roasted or slow cooked it becomes super tender and falls off the bone. Thats why it's preferred by many Butchers and Chefs over more expensive cuts, not just because of it's great value.

Jordo's tip - Season a whole bone-in oyster (try one of our free seasoning glazes or coatings) and roast in a Webber or hooded BBQ. The blade roast's top fat has a tendency to capture the smokey BBQ flavour and a thin piece of connective tissue that runs through the roast breaks down and liquifies which keeps the roast succulent on the inside.

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Swan Hill / Breakout River Meats Cowra dry-aged fresh body beef. Average steak weight is 350-450g. See below for free dicing options.

Cooking with chuck steak - Chuck is best slow cooked. This breaks down the connective tissue which tenderises the meat and creates the gravy for your casserole. It has a great flavour that is unique from other similar cuts like Gravy Beef and Shin and when cooked right has a texture that feels more tender and juicy to chew than other braising steaks.

A Chop Shop favourite recipe - Guinness Stew / Pies -
Lightly coat 2kg of diced chuck with flour, salt and pepper then brown using tablespoons of olive oil (chilli infused if you have some) in a stock pot. Add 2 diced onions, 3 chunky cut carrots, 1 small diced sweet potato, a handfull of chopped mushrooms, 2 handfulls of celery chunks, 7 tablespoons of tomato paste (or a small jar), around 1-1.5L Guinness, 3 beef stock cubes or equivalent real stock, 5 bay leaves, 1 cup chopped flat leaf parsley. Slow cook with lid on for 3-10 hours then remove lid and reduce sauce to thicken when you are ready to eat. If you are after beef and Guinness pies you can pour the stew into pie pots and cover with puff pastry or make a base and lid for a whole pie. Serve with mash.

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Swan Hill dry-aged and grass-fed fresh body beef. Average 35-50mm steak weight is 250g.

What happens when you combine top of the range beef steak with hand made smokehouse bacon? a match made in heaven!

Entertaining? Discounts apply for bulk buys.

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Swan Hill or Breakout River Meats Cowra, dry-aged fresh body grass-fed beef.
These ribs have lots of meat on them and are prepared the American way.

Cooking tip - Beef ribs are meant to be slow BBQ'd, slow roasted or slow cooked and smoked. When you give them enough time(2+ hours) the meat becomes tasty, juicy and tender.

Jordo's tip - Marinade for a minimum of 24 hours before cooking. Whist cooking, spoon / baste the run-off marinade back onto the ribs and you will end up with a toffee like marinade glaze when done.

See also: Grass-fed Brisket Meat for another great recipe that can be adapted to ribs!

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Hand-mixed and made sausage mince using only fresh, natural ingredients.

Uses - Great to use in sausage rolls, meatloaf, rissoles and many more recipes.

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Hand-mixed and made sausages using only fresh, natural ingredients. Approximately 14 sausages per kg. These are our most popular sausage and are a perfect family all rounder and are also great for feeding a large crowd / fundraising sausage sizzle etc. Gluten-free. Buy in bulk for a great deal!

Also available: Hand Sliced Onions.

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Swan Hill dry-aged fresh body beef. SAVE - BULK BUY!

Our premium silverside in our own special corning pickle recipe.

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Swan Hill or Breakout River Meats Cowra, dry-aged fresh body grass-fed beef. Average 27-40mm steak weight is 300-350g.

Much like the eye fillet mignon, only bigger. When you combine top of the range beef steak with hand made smokehouse bacon you end up with a match made in heaven.

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All the hard work is done for you! We gather and cut up all of the fresh ingredients just like you would at home and then add the sauce - and we don't add any nasty preservatives or additives.

Includes: Stir-fry vegies, your choice of lamb, beef, veal, chicken, pork or combination and your choice of flavours. Please note 750gm minimum purchase.

Create your own special stir-fry using the options below:

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Fresh soup bones cut from our fresh body beef. Buy bulk and SAVE!

These meaty bones are perfect for making a hearty beef soup stock but have also been known to belong to some lucky pets.

We cut the bones to approx 80mm pieces, if you have a preferred size please let us know in the requests box.

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Fresh bones cut from our fresh body carcasses. Roughly 85% beef 15% lamb bones in each bag.

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Hand-mixed and made sausages using only fresh, natural ingredients. Approx 30 chipolatas per kg.

Also available: Spicy Chipolatas

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Hand-mixed and made sausages using only fresh, natural ingredients. Thick beef sausages are great on the BBQ, pan-fried, for curried sausages and more.

Approx 12 Thick Sausages per kg.

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Premium grass-fed scotch fillet beef olives with traditional stuffing or your choice of fillings.

Examples include, but are not limited to, garlic mushrooms, bacon, walnuts, fruit, vegetables... use your imagination, we can get our hands on nearly anything (within reason) or ask for a mystery filling!

Please Note: Minimum 6 per order.

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Swan Hill dry-aged fresh body yearling beef. Buy a fresh whole body and you will get the best quality available and save heaps of money!

Size: whole bodies range from 160 - 250kg please consider this when entering your weight into the qty box.

Please choose below how you would like each piece cut. For packaging instructions please tell us in the provided section below.

Please also see individual product listings for detailed cut descriptions and cooking ideas.

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