Cattlemans Cutlet (Cotè de Boeuf) - 28 Day Dry AgedCte de Boeuf Melt in your mouth tender and made for the BBQ. Also known as rib eye on the bone, this Cte de Boeuf is the ultimate steak for serious beef lovers. Dry ageing allows natural enzymes in the beef to break down muscle fibres, resulting in a steak that is both more tender and more flavoursome. Butchered with the cap left on and not frenched, this cut delivers maximum flavour, richness and texture. Cook it over the BBQ or coals, rest well,

Fast family dinners

Watervale Beef delivers beef that performs well across a range of cooking styles

Marinating & pan-frying

carving at the table and serving with all the traditional trimmings

Somos is what we are and what we like to make and drink

Bone-in scotch fillet for flavour and moisture

Bulk Pork – Whole Body

and the herd is carefully managed to ensure exceptional eating quality and nutrient density

A style perfectly paired to the warmer months

Smoking and American-style BBQ

tray bakes

Balanced sweet and tangy flavour