{"title":"Angus Beef Australia | Grass-Fed and Premium Angus Cuts","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Angus collection at Carnivore Society gathers Australia’s most reliable Angus beef programs into one place. Angus is prized for balanced marbling, dependable tenderness, and a rich, beef‑forward flavour that works for everyday meals or weekend feasts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis range includes grass‑fed, grass‑finished, and grain‑fed Angus from respected producers, all selected to deliver eating quality you can count on.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhat you’ll find in the Angus collection\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExpect a focused but varied selection of Australian Angus, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eGrass‑fed and grass‑finished Angus\u003c\/span\u003e\u003cspan\u003e with clean, pasture‑driven flavour\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eGrain‑fed Angus\u003c\/span\u003e\u003cspan\u003e for added richness and slightly more indulgent texture\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTrusted producer programs such as Black Onyx and certified Angus lines\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePopular cuts like scotch cube roll, porterhouse, eye fillet, rump, brisket, and bolar blade\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTransparent details on feeding method, cut, and grade where applicable\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStock rotates, so filters help surface exactly what is live, in stock, or available to pre‑order today.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhy Angus stands out\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAngus cattle naturally produce tender, flavourful beef without requiring extreme marbling levels. The balance they offer makes cooking simpler, results more reliable, and flavour more approachable for everyday meals. Cuts hold moisture well, sear evenly, and pair easily with a wide range of seasonings and sides.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is beef that performs well across cooking styles, from quick pan‑sears to slow‑smoked roasts, making it a versatile anchor for any kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eAustralian Angus you can trust\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll Angus here comes from Australian producers known for strong welfare practices, quality control, and consistent supply. Cattle are managed under systems aimed at maximising eating quality, not just chasing short‑term volume.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou can expect:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNo added hormones and no unnecessary antibiotics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eClear sourcing and producer transparency\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eProfessional butchery for consistent portions\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCuts suited to both high‑heat cooking and low‑and‑slow methods\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAngus delivers practical kitchen performance without sacrificing premium standards.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eFresh handling and chilled delivery\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEvery Angus cut is handled to preserve quality from dispatch to delivery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eProfessionally butchered and vacuum sealed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDelivered chilled, not frozen, unless stated on the product page\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePacked under strict cold‑chain protocols\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eShipped Australia‑wide in temperature‑controlled packaging\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrders arrive ready to cook immediately or to freeze for later use, with quality maintained at every step.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhy buy Angus from Carnivore Society\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eA tight, high‑quality selection of Australian Angus in one collection\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eClear feeding and product detail for every listing\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTrusted producers with proven eating quality\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eReliable chilled delivery across the country\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eIdeal for home cooks, families, BBQ enthusiasts, and professional kitchens\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis collection is built for buyers who want consistency, flavour, and value without compromise.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFAQs about Angus beef\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e1. Is Angus beef Australian raised?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYes. All Angus in this collection is raised in Australia under established farming and processing standards, with a focus on quality and animal welfare.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e2. What is the difference between grass‑fed and grain‑fed Angus?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGrass‑fed Angus offers a cleaner, leaner flavour, while grain‑fed Angus delivers slightly more richness and tenderness. Feeding details are listed on each product page so you can choose based on taste, cooking style, and budget.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e3. Is Angus naturally tender?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYes. Angus cattle are known for producing tender beef, especially in steak cuts such as porterhouse, scotch cube roll, and eye fillet. Even slower‑cooked cuts remain juicy and flavourful when prepared correctly.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e4. How is Angus packaged for delivery?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach cut is vacuum sealed and delivered chilled in insulated packaging to maintain freshness and quality during transit.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e5. Can Angus be frozen?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAbsolutely. Angus beef freezes very well when kept in its original vacuum packaging. Freezing shortly after delivery helps preserve texture and flavour for longer storage.\u003c\/span\u003e\u003cb id=\"docs-internal-guid-52b3dc84-7fff-1167-1f49-5b295ef22bdd\"\u003e\u003c\/b\u003e\u003c\/p\u003e","products":[{"product_id":"rump-cap-from-33-kg-100-grass-fed-and-finished-angus-beef-southern-ranges","title":"Rump Cap from $33\/kg - 100% Grass-fed and finished Angus beef - Southern Ranges","description":"\u003cdiv\u003e\n\u003cdiv data-test-render-count=\"1\"\u003e\n\u003cdiv class=\"group\"\u003e\n\u003cdiv class=\"contents\"\u003e\n\u003cdiv class=\"group relative relative pb-3\" data-is-streaming=\"false\"\u003e\n\u003cdiv class=\"font-claude-response relative leading-[1.65rem] [\u0026amp;_pre\u0026gt;div]:bg-bg-000\/50 [\u0026amp;_pre\u0026gt;div]:border-0.5 [\u0026amp;_pre\u0026gt;div]:border-border-400 [\u0026amp;_.ignore-pre-bg\u0026gt;div]:bg-transparent [\u0026amp;_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [\u0026amp;_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3 standard-markdown\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Brazilian steakhouse cut that finally cracked the Aussie market. The \u003cstrong\u003eSouthern Ranges Rump Cap\u003c\/strong\u003e is 100% grass fed and finished Angus beef, MSA graded, with a thick fat cap that crisps up like nothing else on the BBQ. Sold whole at approximately 1.2 to 1.8kg, this is the cut churrasco chefs guard like a secret and the cut you want when you're tired of paying eye fillet money.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSlice into thick picanha steaks, skewer for the rotisserie, or roast it whole fat side up for a Sunday spread that'll have everyone asking what cut it is. Premium Aussie Angus delivered chilled from $33\/kg. Real beef, real fat, real value.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📊 Specifications\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eSpec\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWeight\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eApproximately 1.2 to 1.8kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCut\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRump cap (picanha, culotte)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBreed\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAngus and Angus cross\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eGrade\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eMSA graded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWet aged minimum 21 days in cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePackaging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCryovac sealed, chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCountry of origin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eStorage\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRefrigerate below 4C or freeze at minus 18C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eShelf life\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 days chilled, up to 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAllergens\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🥩 Why Choose Southern Ranges Rump Cap\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery rump cap is hand selected for fat cap thickness, shape, and consistency.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e100% grass fed and finished:\u003c\/strong\u003e Southern Ranges Angus cattle are raised on open Australian pasture from birth to finish, never grain fed at any stage.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMSA graded for eating quality:\u003c\/strong\u003e Independently graded by Meat Standards Australia for guaranteed tenderness, juiciness, and flavour every time.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eThick natural fat cap:\u003c\/strong\u003e That signature layer of creamy fat is what makes picanha picanha, basting the meat as it cooks and crisping into salty crackling on high heat.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWhole 1.2 to 1.8kg cap:\u003c\/strong\u003e Slice 4 to 6 thick picanha steaks, skewer for the rotisserie, or roast whole to feed 4 to 6 people.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCryovac sealed and wet aged 21 days:\u003c\/strong\u003e Sealed within hours of butchery and aged in vac to develop tenderness without losing a gram to evaporation.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFair price from $33\/kg:\u003c\/strong\u003e Premium grass fed Angus at butcher direct pricing, less than half what you'd pay for a comparable scotch or eye fillet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📋 Product Details\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHere's exactly what lands at your door.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Whole rump cap (also known as picanha or culotte), fat cap on\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e Approximately 1.2 to 1.8kg, sold whole and unsliced\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e Angus and Angus cross\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e MSA graded\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet aged in cryovac for minimum 21 days\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australia, pasture raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4C or freeze at minus 18C\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 5 to 7 days chilled in cryovac, up to 12 months frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🍷 Flavour and Texture\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRump cap punches well above its price tag. The meat itself has a bold, beefy depth that grass fed Angus does better than just about anything, and that thick fat cap renders down to baste the steak from the outside in. Crispy, golden, salty fat sitting on top of tender pink beef. Hard to beat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTexture wise, picanha is leaner than a ribeye but more tender than a regular rump steak, with a loose grain that takes seasoning beautifully. It loves smoke, char, and big bold flavours. Pairs perfectly with chimichurri, a wedge of grilled lime, a peppery malbec, or just coarse salt and an open flame.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🔥 How to Cook Southern Ranges Rump Cap\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHow you cook a rump cap comes down to one rule: render the fat first, then sear the meat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor steaks:\u003c\/strong\u003e Slice the cap into 3 to 4cm thick portions, cutting with the grain (not against it). Score the fat cap in a crosshatch pattern, salt generously, and start fat side down in a cold pan over medium heat. Let the fat render for 4 to 5 minutes until golden and crisp, then flip and sear each side for 2 to 3 minutes for medium rare. Rest 5 minutes before slicing against the grain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor a whole roast:\u003c\/strong\u003e Score the fat cap, salt heavily, and start the whole cap fat side down in a cold cast iron pan. Render over medium heat for 8 to 10 minutes until the fat is deep golden. Flip, sear the meat side for 3 minutes, then transfer to a 200C oven. Roast 15 to 20 minutes until internal temperature hits 52C for medium rare. Rest 15 minutes loosely tented before carving against the grain into thin slices.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePro tip:\u003c\/strong\u003e Always slice picanha against the grain after cooking. Going with the grain when you portion, against the grain when you serve. That's the trick to maximum tenderness in every bite.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🌿 Sourced With Care\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges is one of Australia's most respected grass fed beef programs, run from the rich pastures of New South Wales. The brand built its reputation on consistency, traceability, and treating Angus the way Angus was meant to be raised.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery animal is raised on open pasture from birth and finished on grass right through to processing. No grain feeding, no added hormones, no antibiotics for growth. Each beast is MSA graded for eating quality and fully traceable from paddock to pack, and every rump cap is hand selected for fat cap quality before it's cryovac sealed and shipped chilled to your door.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🍽️ Perfect For\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis rump cap adapts to whatever the occasion calls for.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eChurrasco and BBQ:\u003c\/strong\u003e The original Brazilian steakhouse cut, made for skewers, rotisseries, and live fire cooking.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePicanha steak nights:\u003c\/strong\u003e Slice 3cm thick portions and sear for a steak dinner that beats most pub specials.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSunday roasts:\u003c\/strong\u003e Roast whole fat side up for 4 to 6 people, served pink with chimichurri and roast veg.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWeekend entertaining:\u003c\/strong\u003e A showstopper cut at a fair price, perfect for footy season, summer BBQs, or feeding a crew without breaking the bank.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 Packaging and Storage\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach rump cap is cryovac sealed and chilled at the point of butchery to lock in freshness, flavour, and the integrity of that all important fat cap. The vacuum seal also prevents freezer burn, so the meat stays in peak condition right up to the moment you cook it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKeep refrigerated below 4C and use within 5 to 7 days, or freeze whole or as portioned picanha steaks at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 hours for best texture. Never refreeze once thawed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e❓ FAQ\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is rump cap best used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRump cap (or picanha) is best used for high heat cooking that lets the fat cap render and crisp. Slice into thick picanha steaks for the BBQ or pan, skewer in folded crescents for churrasco style rotisserie cooking, or roast whole fat side up for a Sunday dinner. Always cook fat side first to render properly, and always slice against the grain when serving.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow long does Southern Ranges rump cap last in the fridge and freezer?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCryovac sealed rump cap lasts 5 to 7 days in the fridge below 4C. In the freezer at minus 18C or colder, it keeps for up to 12 months without losing texture or flavour. Defrost slowly in the fridge over 24 hours before cooking. Never refreeze once thawed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is the difference between rump cap, picanha, and culotte?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThey're all the same cut of beef, just different names. Rump cap is the Aussie butcher term, picanha is the Brazilian name (popularised by churrasco steakhouses), and culotte is the French term. It's the triangular top section of the rump with the fat cap left on, prized worldwide for that combination of bold beefy flavour and rich rendered fat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIs Southern Ranges beef grass fed or grain fed?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges is 100% grass fed and grass finished. Angus cattle are raised on Australian pasture from birth and finished on grass right through to processing, with no grain feeding at any stage. No added hormones, no antibiotics for growth. Every animal is MSA graded for guaranteed eating quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow is the Southern Ranges rump cap delivered in Australia?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYour rump cap ships cryovac sealed and chilled in an insulated box with food safe freezer packs. Metro orders typically arrive within 2 to 3 business days, regional areas 3 to 8 days. Pop it straight in the fridge or freezer the moment it lands.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🤝 The Southern Ranges Promise\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen you order Southern Ranges, you get genuine grass fed Australian Angus at a fair price, every single time. Every rump cap is hand selected for fat cap quality, cryovac sealed at peak freshness, and dispatched via temperature tracked cold chain logistics. Every order is backed by our 100% satisfaction guarantee. Add to cart and stock the fridge or freezer with picanha you'll actually be proud to fire up.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🚚 Shipping and Delivery Information\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFast, temperature tracked delivery Australia-wide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🕒 \u003cstrong\u003eDispatch:\u003c\/strong\u003e Orders placed before 12pm AEST are dispatched daily.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📦 \u003cstrong\u003eEstimated Delivery Times by Location\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eLocation\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eMetro\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eRegional\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eVIC\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNSW\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 4 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eTAS\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e4 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eQLD\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 8 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 \u003cstrong\u003eCold Chain Delivery:\u003c\/strong\u003e Your order is packed in an insulated box with food safe freezer packs and shipped via GPS tracked cold chain couriers from our door to yours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ Flat $30 shipping on every order.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ 100% Satisfaction Guarantee\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt Southern Ranges, we stand behind every cut we sell. If you're not completely satisfied with your order, lodge a complaint within 24 hours of delivery for a refund or replacement. Product must be stored correctly (refrigerated or frozen) on arrival to qualify. Contact our customer service team with your order details and we'll resolve any issue fast.\u003csvg aria-hidden=\"true\" class=\"text-text-500 group-hover\/btn:text-text-100\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" fill=\"currentColor\" viewbox=\"0 0 20 20\" height=\"20\" width=\"20\"\u003e\u003cpath d=\"M10.386 2.51A7.5 7.5 0 1 1 5.499 4H3a.5.5 0 0 1 0-1h3.5a.5.5 0 0 1 .49.402L7 3.5V7a.5.5 0 0 1-1 0V4.879a6.5 6.5 0 1 0 4.335-1.37L10 3.5l-.1-.01a.5.5 0 0 1 .1-.99z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cost Cut Meats","offers":[{"title":"Half Box 7kg - $5\/kg More - $38\/kg - $266 Total","offer_id":57946623082799,"sku":null,"price":266.0,"currency_code":"AUD","in_stock":true},{"title":"Full Box 14kg - $33\/kg - $462 Total","offer_id":57946623115567,"sku":null,"price":462.0,"currency_code":"AUD","in_stock":true},{"title":"Double Box 28kg - $5\/kg Less - $28\/kg - $784 Total","offer_id":57946623148335,"sku":null,"price":784.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/2108\/0367\/files\/20260506_115003.jpg?v=1778827559"},{"product_id":"rump-cap-from-33-kg-100-grass-fed-and-finished-angus-beef-amg","title":"Rump Cap from $28\/kg - 100% Grass-Fed and Finished Angus beef - AMG","description":"\u003cdiv\u003e\n\u003cdiv data-test-render-count=\"1\"\u003e\n\u003cdiv class=\"group\"\u003e\n\u003cdiv class=\"contents\"\u003e\n\u003cdiv class=\"group relative relative pb-3\" data-is-streaming=\"false\"\u003e\n\u003cdiv class=\"font-claude-response relative leading-[1.65rem] [\u0026amp;_pre\u0026gt;div]:bg-bg-000\/50 [\u0026amp;_pre\u0026gt;div]:border-0.5 [\u0026amp;_pre\u0026gt;div]:border-border-400 [\u0026amp;_.ignore-pre-bg\u0026gt;div]:bg-transparent [\u0026amp;_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [\u0026amp;_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3 standard-markdown\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Brazilian steakhouse cut that finally cracked the Aussie market. The \u003cstrong\u003eSouthern Ranges Rump Cap\u003c\/strong\u003e is 100% grass fed and finished Angus beef, MSA graded, with a thick fat cap that crisps up like nothing else on the BBQ. Sold whole at approximately 1.2 to 1.8kg, this is the cut churrasco chefs guard like a secret and the cut you want when you're tired of paying eye fillet money.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSlice into thick picanha steaks, skewer for the rotisserie, or roast it whole fat side up for a Sunday spread that'll have everyone asking what cut it is. Premium Aussie Angus delivered chilled from $33\/kg. Real beef, real fat, real value.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📊 Specifications\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eSpec\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWeight\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eApproximately 1.2 to 1.8kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCut\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRump cap (picanha, culotte)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBreed\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAngus and Angus cross\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eGrade\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eMSA graded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWet aged minimum 21 days in cryovac\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePackaging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCryovac sealed, chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCountry of origin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eStorage\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRefrigerate below 4C or freeze at minus 18C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eShelf life\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 days chilled, up to 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAllergens\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🥩 Why Choose Southern Ranges Rump Cap\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery rump cap is hand selected for fat cap thickness, shape, and consistency.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e100% grass fed and finished:\u003c\/strong\u003e Southern Ranges Angus cattle are raised on open Australian pasture from birth to finish, never grain fed at any stage.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMSA graded for eating quality:\u003c\/strong\u003e Independently graded by Meat Standards Australia for guaranteed tenderness, juiciness, and flavour every time.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eThick natural fat cap:\u003c\/strong\u003e That signature layer of creamy fat is what makes picanha picanha, basting the meat as it cooks and crisping into salty crackling on high heat.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWhole 1.2 to 1.8kg cap:\u003c\/strong\u003e Slice 4 to 6 thick picanha steaks, skewer for the rotisserie, or roast whole to feed 4 to 6 people.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCryovac sealed and wet aged 21 days:\u003c\/strong\u003e Sealed within hours of butchery and aged in vac to develop tenderness without losing a gram to evaporation.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFair price from $33\/kg:\u003c\/strong\u003e Premium grass fed Angus at butcher direct pricing, less than half what you'd pay for a comparable scotch or eye fillet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📋 Product Details\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHere's exactly what lands at your door.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Whole rump cap (also known as picanha or culotte), fat cap on\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e Approximately 1.2 to 1.8kg, sold whole and unsliced\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e Angus and Angus cross\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e MSA graded\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet aged in cryovac for minimum 21 days\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australia, pasture raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4C or freeze at minus 18C\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 5 to 7 days chilled in cryovac, up to 12 months frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🍷 Flavour and Texture\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRump cap punches well above its price tag. The meat itself has a bold, beefy depth that grass fed Angus does better than just about anything, and that thick fat cap renders down to baste the steak from the outside in. Crispy, golden, salty fat sitting on top of tender pink beef. Hard to beat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTexture wise, picanha is leaner than a ribeye but more tender than a regular rump steak, with a loose grain that takes seasoning beautifully. It loves smoke, char, and big bold flavours. Pairs perfectly with chimichurri, a wedge of grilled lime, a peppery malbec, or just coarse salt and an open flame.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🔥 How to Cook Southern Ranges Rump Cap\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHow you cook a rump cap comes down to one rule: render the fat first, then sear the meat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor steaks:\u003c\/strong\u003e Slice the cap into 3 to 4cm thick portions, cutting with the grain (not against it). Score the fat cap in a crosshatch pattern, salt generously, and start fat side down in a cold pan over medium heat. Let the fat render for 4 to 5 minutes until golden and crisp, then flip and sear each side for 2 to 3 minutes for medium rare. Rest 5 minutes before slicing against the grain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor a whole roast:\u003c\/strong\u003e Score the fat cap, salt heavily, and start the whole cap fat side down in a cold cast iron pan. Render over medium heat for 8 to 10 minutes until the fat is deep golden. Flip, sear the meat side for 3 minutes, then transfer to a 200C oven. Roast 15 to 20 minutes until internal temperature hits 52C for medium rare. Rest 15 minutes loosely tented before carving against the grain into thin slices.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePro tip:\u003c\/strong\u003e Always slice picanha against the grain after cooking. Going with the grain when you portion, against the grain when you serve. That's the trick to maximum tenderness in every bite.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🌿 Sourced With Care\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges is one of Australia's most respected grass fed beef programs, run from the rich pastures of New South Wales. The brand built its reputation on consistency, traceability, and treating Angus the way Angus was meant to be raised.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery animal is raised on open pasture from birth and finished on grass right through to processing. No grain feeding, no added hormones, no antibiotics for growth. Each beast is MSA graded for eating quality and fully traceable from paddock to pack, and every rump cap is hand selected for fat cap quality before it's cryovac sealed and shipped chilled to your door.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🍽️ Perfect For\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis rump cap adapts to whatever the occasion calls for.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eChurrasco and BBQ:\u003c\/strong\u003e The original Brazilian steakhouse cut, made for skewers, rotisseries, and live fire cooking.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePicanha steak nights:\u003c\/strong\u003e Slice 3cm thick portions and sear for a steak dinner that beats most pub specials.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSunday roasts:\u003c\/strong\u003e Roast whole fat side up for 4 to 6 people, served pink with chimichurri and roast veg.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWeekend entertaining:\u003c\/strong\u003e A showstopper cut at a fair price, perfect for footy season, summer BBQs, or feeding a crew without breaking the bank.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 Packaging and Storage\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach rump cap is cryovac sealed and chilled at the point of butchery to lock in freshness, flavour, and the integrity of that all important fat cap. The vacuum seal also prevents freezer burn, so the meat stays in peak condition right up to the moment you cook it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKeep refrigerated below 4C and use within 5 to 7 days, or freeze whole or as portioned picanha steaks at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 hours for best texture. Never refreeze once thawed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e❓ FAQ\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is rump cap best used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRump cap (or picanha) is best used for high heat cooking that lets the fat cap render and crisp. Slice into thick picanha steaks for the BBQ or pan, skewer in folded crescents for churrasco style rotisserie cooking, or roast whole fat side up for a Sunday dinner. Always cook fat side first to render properly, and always slice against the grain when serving.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow long does Southern Ranges rump cap last in the fridge and freezer?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCryovac sealed rump cap lasts 5 to 7 days in the fridge below 4C. In the freezer at minus 18C or colder, it keeps for up to 12 months without losing texture or flavour. Defrost slowly in the fridge over 24 hours before cooking. Never refreeze once thawed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is the difference between rump cap, picanha, and culotte?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThey're all the same cut of beef, just different names. Rump cap is the Aussie butcher term, picanha is the Brazilian name (popularised by churrasco steakhouses), and culotte is the French term. It's the triangular top section of the rump with the fat cap left on, prized worldwide for that combination of bold beefy flavour and rich rendered fat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIs Southern Ranges beef grass fed or grain fed?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges is 100% grass fed and grass finished. Angus cattle are raised on Australian pasture from birth and finished on grass right through to processing, with no grain feeding at any stage. No added hormones, no antibiotics for growth. Every animal is MSA graded for guaranteed eating quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow is the Southern Ranges rump cap delivered in Australia?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYour rump cap ships cryovac sealed and chilled in an insulated box with food safe freezer packs. Metro orders typically arrive within 2 to 3 business days, regional areas 3 to 8 days. Pop it straight in the fridge or freezer the moment it lands.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🤝 The Southern Ranges Promise\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen you order Southern Ranges, you get genuine grass fed Australian Angus at a fair price, every single time. Every rump cap is hand selected for fat cap quality, cryovac sealed at peak freshness, and dispatched via temperature tracked cold chain logistics. Every order is backed by our 100% satisfaction guarantee. Add to cart and stock the fridge or freezer with picanha you'll actually be proud to fire up.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🚚 Shipping and Delivery Information\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFast, temperature tracked delivery Australia-wide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🕒 \u003cstrong\u003eDispatch:\u003c\/strong\u003e Orders placed before 12pm AEST are dispatched daily.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📦 \u003cstrong\u003eEstimated Delivery Times by Location\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eLocation\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eMetro\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eRegional\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eVIC\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNSW\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 4 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eTAS\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e4 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eQLD\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 8 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 \u003cstrong\u003eCold Chain Delivery:\u003c\/strong\u003e Your order is packed in an insulated box with food safe freezer packs and shipped via GPS tracked cold chain couriers from our door to yours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ Flat $30 shipping on every order.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ 100% Satisfaction Guarantee\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt Southern Ranges, we stand behind every cut we sell. If you're not completely satisfied with your order, lodge a complaint within 24 hours of delivery for a refund or replacement. Product must be stored correctly (refrigerated or frozen) on arrival to qualify. Contact our customer service team with your order details and we'll resolve any issue fast.\u003csvg aria-hidden=\"true\" class=\"text-text-500 group-hover\/btn:text-text-100\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" fill=\"currentColor\" viewbox=\"0 0 20 20\" height=\"20\" width=\"20\"\u003e\u003cpath d=\"M10.386 2.51A7.5 7.5 0 1 1 5.499 4H3a.5.5 0 0 1 0-1h3.5a.5.5 0 0 1 .49.402L7 3.5V7a.5.5 0 0 1-1 0V4.879a6.5 6.5 0 1 0 4.335-1.37L10 3.5l-.1-.01a.5.5 0 0 1 .1-.99z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cost Cut Meats","offers":[{"title":"Half Box 7kg - $5\/kg More - $33\/kg - $231 Total","offer_id":57957951963439,"sku":null,"price":266.0,"currency_code":"AUD","in_stock":true},{"title":"Full Box 14kg - $29\/kg - $405 Total","offer_id":57957951996207,"sku":null,"price":462.0,"currency_code":"AUD","in_stock":true},{"title":"Double Box 28kg - $5\/kg Less - $24\/kg - $672 Total","offer_id":57957952028975,"sku":null,"price":784.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/2108\/0367\/files\/20260506_141347.jpg?v=1779159728"},{"product_id":"eye-fillet-from-28-kg-100-grass-fed-and-finished-angus-beef-amg","title":"Eye Fillet from $65\/kg - 100% Grass-Fed and Finished Angus Beef - Southern Ranges SR+","description":"\u003cdiv data-test-render-count=\"1\"\u003e\n\u003cdiv class=\"group\"\u003e\n\u003cdiv class=\"contents\"\u003e\n\u003cdiv class=\"group relative relative pb-3\" data-is-streaming=\"false\"\u003e\n\u003cdiv class=\"font-claude-response relative leading-[1.65rem] [\u0026amp;_pre\u0026gt;div]:bg-bg-000\/50 [\u0026amp;_pre\u0026gt;div]:border-0.5 [\u0026amp;_pre\u0026gt;div]:border-border-400 [\u0026amp;_.ignore-pre-bg\u0026gt;div]:bg-transparent [\u0026amp;_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [\u0026amp;_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8\"\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3 standard-markdown\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cut that earned a thousand date night reservations, hand selected and priced fairly. Southern Ranges SR+ eye fillet is AMG's premium tier grass fed Angus tenderloin, drawn from genetically superior British breeds grazed on Victoria's richest pastures. MSA graded, hand picked at the grading floor, and finished entirely on grass.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCut your own filet mignon medallions, wrap a Beef Wellington for the next dinner party, or roast the whole fillet rare for a centrepiece that does the talking. This is restaurant grade tenderloin without the restaurant invoice.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e📊 Specifications\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eSpec\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWeight\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eApproximately 2kg whole eye fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCut\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eEye fillet (also known as tenderloin, filet mignon, fillet)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBrand\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSouthern Ranges SR+ by AMG\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBreed\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eHand selected Angus and Hereford, British genetics\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eGrade\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eMSA graded, hand selected SR+ tier\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eFeed\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e100% grass fed and grass finished\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWet aged in cryovac for minimum 21 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePackaging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCryovac sealed, chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCountry of origin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAustralia (Victoria, Gippsland pastures)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eStorage\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRefrigerate below 4C or freeze at minus 18C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eShelf life\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 days chilled, up to 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAllergens\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eDispatch days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eMonday, Wednesday, Thursday\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🥩 Why Choose Cost Cut Meats Southern Ranges SR+ Eye Fillet\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery SR+ eye fillet is hand selected for shape, marbling, and superior eating quality.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHand selected SR+ tier:\u003c\/strong\u003e AMG's strict hand selected grading system delivers a tenderloin a clear step above standard grass fed, with marbling usually only seen in grain fed beef.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGenetically superior British breeds:\u003c\/strong\u003e Sourced from elite Angus and Hereford genetics grazed in Victoria's premium beef regions.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e100% grass fed and grass finished:\u003c\/strong\u003e Cattle raised entirely on the lush green pastures of Gippsland and Victoria, no grain finishing at any stage.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eNo hormones or antibiotics:\u003c\/strong\u003e Sourced from trusted accredited farmers using natural production methods.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e2kg whole eye fillet:\u003c\/strong\u003e Cut 8 to 10 thick filet mignon medallions, or roast whole for a dinner party of 6 to 8.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFair price per kilo:\u003c\/strong\u003e Hand selected SR+ tenderloin from $65\/kg, the kind of value that makes steakhouses nervous.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e📋 Product Details\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHere's exactly what lands at your door.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Whole eye fillet (also known as tenderloin or fillet)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e Approximately 2kg, sold whole and unsliced\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBrand tier:\u003c\/strong\u003e Southern Ranges SR+, AMG's hand selected premium grass fed line\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e Hand selected Angus and Hereford, British genetics\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e MSA graded, SR+ tier hand selection\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFeed:\u003c\/strong\u003e 100% pasture raised on Victorian and Gippsland grasslands\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet aged in cryovac for minimum 21 days\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Victoria, Australia (Gippsland region)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4C or freeze at minus 18C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🍷 Flavour and Texture\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe SR+ tier eye fillet gives you everything the cut is famous for, with a noticeable lift. Texture is silky and tender, the kind that cuts cleanly with the side of a fork. Flavour is more developed than standard grass fed, a cleaner, deeper beef profile from the hand selected breeds and Gippsland grazing. Subtle marbling running through the lean muscle adds richness you don't usually find in tenderloin. Pairs beautifully with a red wine reduction, a peppercorn cream, or just brown butter and thyme.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🔥 How to Cook a Southern Ranges SR+ Eye Fillet\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHow you cook eye fillet matters more than how you season it. The SR+ tier rewards careful cooking with a buttery payoff.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor medallions:\u003c\/strong\u003e Cut 3 to 4cm thick portions. Pat dry, salt 30 minutes ahead. Sear in a smoking hot pan with butter and a knob of tallow for 2 to 3 minutes each side for medium rare. Baste with butter, garlic, and thyme in the final minute. Rest 5 minutes before serving.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor a whole roast:\u003c\/strong\u003e Tie the fillet with butcher's twine for an even shape. Sear all sides in a hot pan, then transfer to a 200C oven. Cook 20 to 25 minutes per kg for medium rare. Pull at an internal temp of 55C and rest 15 minutes loosely under foil.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePro tip:\u003c\/strong\u003e Eye fillet has very little fat to baste itself. Always cook with butter or oil, and stop at medium rare. Push past medium and you waste what makes this cut worth ordering.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🌿 Sourced With Care\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSouthern Ranges SR+ is AMG's hand selected premium grass fed line, drawn from genetically superior British breeds grazed in the rich green pastures of Gippsland and Victoria.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis region is internationally recognised for consistently producing high quality cattle, predominantly Angus and Hereford. The high rainfall, deep soils, and lush grasslands give the cattle a slower, fuller development and a marble score usually only seen in grain fed beef. Every animal is raised free from added hormones and antibiotics, then hand selected against AMG's strict SR+ grading criteria. Each eye fillet is hand selected again at Cost Cut Meats before it's packed for dispatch.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🍽️ Perfect For\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis eye fillet earns its place when the meal needs to deliver.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSpecial occasions and dinner parties:\u003c\/strong\u003e Filet mignon for 6 to 8 with red wine jus, the cut that turns dinner into an event.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBeef Wellington:\u003c\/strong\u003e The classic preparation, wrapped in mushroom duxelles and pastry for a roast that earns applause.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSteakhouse style medallions:\u003c\/strong\u003e Pan seared with butter and herbs, plated with seasonal greens and a peppercorn cream.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDate nights at home:\u003c\/strong\u003e Two thick cut filet mignons, candle on the table, restaurant quality for a fraction of the bill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🧊 Packaging and Storage\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eEach SR+ eye fillet is cryovac sealed and chilled at point of butchery to lock in tenderness, freshness, and shelf life.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKeep refrigerated below 4C and use within 5 to 7 days, or freeze whole or as portioned medallions at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 to 48 hours for best texture. Never refreeze once thawed.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e❓ FAQ\u003c\/h3\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat is Southern Ranges SR+ and how does it differ from standard AMG beef?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges SR+ is AMG's hand selected premium grass fed tier. It's drawn from only genetically superior British breeds, grazed in Victoria's premium beef regions, and hand selected against stricter grading criteria than standard AMG. The result is a marble score and eating quality that's usually only found in grain fed beef, while remaining 100% grass fed and grass finished.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat is eye fillet and is it the same as tenderloin or filet mignon?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEye fillet, tenderloin, and fillet are all the same cut of beef. Filet mignon refers specifically to medallions cut from the tenderloin. The cut comes from the muscle running along the spine, which does almost no work during the animal's life. That's why eye fillet is the most tender beef cut on the cow, and one of the rarest, making up only 2 to 3% of the carcass.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow should I cook SR+ eye fillet so it doesn't dry out?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe rule with eye fillet is hot, fast, and never past medium. Because the cut is very lean, overcooking turns it tough and dry. Sear it hot, cook 2 to 3 minutes each side for medium rare, baste with butter and herbs, then rest at least 5 minutes. Always cook to an internal temp of 55C or less for the buttery texture this cut is famous for.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat is the difference between eye fillet and scotch fillet?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEye fillet (tenderloin) is the most tender cut but lean, with delicate flavour and silky texture. Scotch fillet (cube roll, ribeye) is fattier, with heavier marbling and a richer, more beef forward flavour. Choose eye fillet for tenderness and special occasions, scotch fillet for flavour and everyday steaks.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow long does eye fillet last in the fridge and freezer?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCryovac sealed Southern Ranges SR+ eye fillet lasts 5 to 7 days in the fridge below 4C. In the freezer at minus 18C or colder, it keeps for up to 12 months without losing texture. For best results, defrost slowly in the fridge over 24 to 48 hours before cooking. Never refreeze once thawed.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🤝 The Cost Cut Meats Promise\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen you order Southern Ranges SR+ eye fillet from Cost Cut Meats, you get hand selected Victorian tenderloin at a fair price, every single time. We hand select every fillet, cryovac seal at peak freshness, and dispatch via temperature tracked cold chain logistics. Every order is backed by our 100% satisfaction guarantee. Add to cart and turn an ordinary night into the kind of dinner your guests still talk about months later.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e🚚 Shipping and Delivery Information\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFast, temperature tracked delivery Australia wide.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🕒 \u003cstrong\u003eDispatch:\u003c\/strong\u003e Orders placed before 12pm AEST dispatched Monday, Wednesday, Thursday.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📦 \u003cstrong\u003eEstimated Delivery Times by Location\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eLocation\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eMetro\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eRegional\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eVIC\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNSW\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 4 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eTAS\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 5 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e4 to 6 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eQLD\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 8 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 business days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 10 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 \u003cstrong\u003eCold Chain Delivery:\u003c\/strong\u003e Your order is packed in an insulated box with food safe freezer packs and shipped via GPS tracked cold chain couriers from our door to yours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ \u003cstrong\u003eFlat $30 shipping\u003c\/strong\u003e on every order. Free direct pickup available Monday to Friday.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003csvg aria-hidden=\"true\" class=\"text-text-500 group-hover\/btn:text-text-100\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" fill=\"currentColor\" viewbox=\"0 0 20 20\" height=\"20\" width=\"20\"\u003e\u003cpath d=\"M10.386 2.51A7.5 7.5 0 1 1 5.499 4H3a.5.5 0 0 1 0-1h3.5a.5.5 0 0 1 .49.402L7 3.5V7a.5.5 0 0 1-1 0V4.879a6.5 6.5 0 1 0 4.335-1.37L10 3.5l-.1-.01a.5.5 0 0 1 .1-.99z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cost Cut Meats","offers":[{"title":"Double Piece 4.4kg - $10\/kg More - $75\/kg - $330 Total","offer_id":57957997642031,"sku":null,"price":330.0,"currency_code":"AUD","in_stock":true},{"title":"Half Box 9kg - $5\/kg More - $70\/kg - $630 Total","offer_id":57957997674799,"sku":null,"price":630.0,"currency_code":"AUD","in_stock":true},{"title":"Full Box 18kg - $65\/kg - $1170 Total","offer_id":57957997707567,"sku":null,"price":1170.0,"currency_code":"AUD","in_stock":true},{"title":"Double Box 36kg - $5\/kg Less - $60\/kg - $2160 Total","offer_id":57958000394543,"sku":null,"price":2160.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/2108\/0367\/files\/20260506_135157.jpg?v=1779163187"},{"product_id":"tenderloin-from-45-kg-grass-fed-angus-beef-amg","title":"Tenderloin from $45\/kg - Grass-fed Angus beef - AMG","description":"\u003cp\u003eThe most tender cut on the animal at a price that finally makes weeknight steak nights possible. Grass fed Angus eye fillet between 1.8kg and 2.2kg with natural marbling, cryovac sealed and Halal certified. At $45 per kilo you're getting genuine grass fed Angus tenderloin at a price that's hard to beat anywhere in Australia. Delivered chilled, never frozen.\u003c\/p\u003e","brand":"Cost Cut Meats","offers":[{"title":"6.00 KG (Half box $5\/kg more) - $50\/kg","offer_id":57969031840047,"sku":null,"price":300.0,"currency_code":"AUD","in_stock":true},{"title":"12.00 KG (Full box) - $45\/kg","offer_id":57969031872815,"sku":null,"price":540.0,"currency_code":"AUD","in_stock":true},{"title":"24.00 KG (Double box $3\/kg) - $42\/kg","offer_id":57969031905583,"sku":null,"price":1008.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/2108\/0367\/files\/20260522_152215.jpg?v=1779433258"},{"product_id":"porterhouse-striploin-from-39-kg-100-grass-fed-and-finished-angus-beef-southern-ranges-sr","title":"Porterhouse Striploin from $39\/kg - 100% Grass-fed and finished angus beef - Southern Ranges SR+","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.375rem] font-bold\"\u003ePorterhouse Striploin from $39\/kg - 100% Grass-fed and finished angus beef - Southern Ranges SR+\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe classic steakhouse cut at a price that lets you eat like this every week. Southern Ranges Porterhouse Striploin is 100% grass fed and grass finished Angus beef supplied as a whole piece between 3.5kg and 4.5kg, graded SR+ for genuine marbling on a true pasture raised carcass. Made for home cooks who want big flavour steaks without the boutique butcher mark up.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSlice into thick porterhouse steaks for the grill, portion the loin into freezer packs, or roast the whole striploin as a Sunday centrepiece. At $39\/kg you're getting SR+ graded Angus porterhouse at a price that's genuinely hard to beat, every piece Halal certified, cryovac sealed, and cold chain delivered to your door.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e📊 Specifications\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eSpec\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWeight\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3.5kg to 4.5kg (whole piece)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCut\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePorterhouse (Striploin \/ Sirloin)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBreed\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e100% grass fed and grass finished Angus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eGrade\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSouthern Ranges SR+\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWet aged minimum 21 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePackaging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCryovac sealed, chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCountry of origin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eStorage\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBelow 4C refrigerated, minus 18C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eShelf life\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e14 days chilled (unopened), 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAllergens\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eHalal\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eYes, certified\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🥩 Why Choose Southern Ranges Porterhouse Striploin\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA proper steakhouse cut, graded and sourced the way it should be.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e100% grass fed and finished:\u003c\/strong\u003e Southern Ranges cattle are raised on pasture and finished on grass, never grain, never feedlot, for genuine grass fed flavour from start to finish.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSR+ grading standard:\u003c\/strong\u003e The Southern Ranges SR+ grade guarantees consistent marbling, colour, and texture across every piece, well above commodity grass fed alternatives.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePremium Angus genetics:\u003c\/strong\u003e Angus is the benchmark breed for striploin, delivering the fine grain, marbling, and depth of flavour porterhouse is famous for.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWhole striploin supplied:\u003c\/strong\u003e A 4kg piece gives you roughly 10 to 14 thick porterhouse steaks, working out far cheaper per portion than buying pre cut.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCryovac sealed freshness:\u003c\/strong\u003e Vacuum packed straight from the boning room to lock in juices and give you proper flexibility on when to portion and cook.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHonest price on a steakhouse cut:\u003c\/strong\u003e $39\/kg for SR+ Angus porterhouse is the kind of value that makes weekly steak nights actually feasible.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e📋 Product Details\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHere's exactly what lands at your door.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Whole beef porterhouse (striploin \/ sirloin)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e 3.5kg to 4.5kg per piece\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e 100% grass fed and grass finished Angus\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Southern Ranges SR+\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Minimum 21 days wet aged\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australia, Halal certified\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Below 4C refrigerated, minus 18C frozen\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 14 days chilled unopened, 12 months in the freezer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🍷 Flavour and Texture\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePorterhouse striploin sits in the sweet spot between tenderness and beefy flavour. The fine grain delivers a satisfying chew without toughness, while the fat cap renders down to baste the meat as it cooks, building that classic crust and juicy interior every steak lover chases.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e100% grass fed and finished Angus brings a deeper, more mineral driven flavour than grain fed alternatives, with a cleaner finish on the palate. Pair with a structured red like a Coonawarra Cabernet or a Heathcote Shiraz, a smear of chimichurri or café de Paris butter, and a wedge of charred lemon. Beer drinkers, a cold pale ale does the job nicely.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🔥 How to Cook Southern Ranges Porterhouse Striploin\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe golden rule with porterhouse is render the fat cap properly and respect the rest. Rushed steak is wasted steak.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor steaks:\u003c\/strong\u003e Cut 3cm to 4cm thick porterhouse steaks, season generously with salt at least 40 minutes ahead, and bring to room temperature. Heat a heavy cast iron pan or BBQ grill until smoking, then sear fat cap down first for 2 to 3 minutes to render. Lay flat and cook 2 to 3 minutes per side for medium rare, basting with butter, garlic, and thyme. Pull at an internal temp of 52C to 54C and rest for 5 minutes before serving.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor a whole roast:\u003c\/strong\u003e Tie the striploin with butcher's twine to hold its shape, score the fat cap, and season heavily with salt and cracked pepper. Sear all sides in a smoking hot pan, then transfer to a 200C oven and roast for 35 to 45 minutes for a 4kg piece, pulling at an internal temp of 52C for medium rare. Rest for 15 minutes loosely tented under foil before carving against the grain into thick slices.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePro tip:\u003c\/strong\u003e Sear the fat cap first and let it render slowly. That's where the flavour lives.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🌿 Sourced With Care\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSouthern Ranges is built around 100% grass fed and grass finished Angus cattle raised across the temperate pastures of southern Australia. The program is one of the few that guarantees no grain finishing at any point in the animal's life, which is what real grass fed beef actually means.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery animal is fully traceable from farm to pack, raised without added hormones (HGP free) and without routine antibiotics. Southern Ranges partners with producers who prioritise low stress handling and sustainable grazing practices, which shows up in the meat's deep colour, fine grain, and clean grass fed flavour. Halal certification covers the entire process from slaughter through packaging.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🍽️ Perfect For\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen you want a proper steak on the table, porterhouse delivers across the board.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWeekly steak nights:\u003c\/strong\u003e Thick cut porterhouse on the grill or in the pan, sides of your choice, dinner sorted in under 20 minutes.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBBQ entertaining:\u003c\/strong\u003e A whole striploin grilled over coals and sliced for a crowd is hard to beat for outdoor cooking.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSunday roast centrepieces:\u003c\/strong\u003e Tie the whole striploin and roast it for an impressive carving piece at the head of the table.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMeal prep and freezer packs:\u003c\/strong\u003e Portion into individual cryovac steaks for instant high quality dinners ready to thaw and cook.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🧊 Packaging and Storage\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach porterhouse striploin is individually cryovac sealed to lock in juices and protect against freezer burn, then packed into insulated boxes with chilled gel packs for the journey to your door.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore in the coldest part of your fridge below 4C and use within 14 days while sealed in the cryovac bag. To freeze, leave in the original vacuum bag and store at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 to 48 hours for best results, never on the bench.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e❓ FAQ\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is Southern Ranges Porterhouse Striploin best used for?\u003c\/strong\u003e Porterhouse striploin is built for thick cut steaks on the grill or in the pan, whole roasting, or portioning into individual cryovac packs for the freezer. The fat cap is what makes this cut, so always render it properly. It's also excellent sliced thin for steak sandwiches or beef tataki.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow long does grass fed porterhouse last in the fridge?\u003c\/strong\u003e Unopened in its cryovac bag, the striploin will keep for up to 14 days in the fridge below 4C. Once opened, cook within 3 days. If you're not using it inside that window, transfer straight to the freezer where it holds quality for up to 12 months.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is the difference between porterhouse, striploin, and sirloin?\u003c\/strong\u003e They're the same cut sold under different names. Porterhouse and sirloin are the common Australian names, striploin is the international butcher's term, and New York strip is the American name. All refer to the same boneless loin muscle running along the back of the animal.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIs Southern Ranges beef genuinely 100% grass fed and finished?\u003c\/strong\u003e Yes. Unlike beef labelled simply \"grass fed\" which can still be grain finished in a feedlot, Southern Ranges cattle are raised on pasture and finished on grass for their entire lives. Every animal is HGP free, fully traceable, and raised without routine antibiotics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow is the porterhouse delivered to my door?\u003c\/strong\u003e Your order is cryovac sealed, packed into an insulated box with chilled gel packs, and dispatched Monday, Wednesday, and Friday via express courier. Cold chain is maintained the entire journey and you'll receive tracking from dispatch through to delivery.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🤝 The Southern Ranges Promise\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e100% grass fed and finished Angus porterhouse at a price that respects your wallet, backed by SR+ grading, full traceability, and Halal certification. If it doesn't meet your standards, it doesn't meet ours. Add to cart and taste what real grass fed beef is supposed to taste like.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🚚 Shipping and Delivery Information\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFast, temperature tracked delivery Australia wide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🕒 \u003cstrong\u003eDispatch:\u003c\/strong\u003e Orders are packed and shipped Monday, Wednesday, and Friday.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e📦 \u003cstrong\u003eEstimated Delivery Times by Location\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eLocation\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eMetro\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eRegional\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eVIC\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e1 to 2 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNSW\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 4 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e2 to 3 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 4 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eTAS\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 4 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e4 to 5 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eQLD\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 to 4 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e4 to 6 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eWA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e4 to 5 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e5 to 7 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e🧊 \u003cstrong\u003eCold Chain Delivery:\u003c\/strong\u003e Every order ships in an insulated box with chilled gel packs to keep your porterhouse at safe temperature the entire journey. Meat arrives chilled and ready to refrigerate or freeze on arrival.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✅ \u003cstrong\u003eFlat $30 shipping\u003c\/strong\u003e Australia wide, no matter your order size.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e✅ 100% Satisfaction Guarantee\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe stand behind every piece of meat we send. If there's any issue with quality, condition, or temperature on arrival, contact us within 24 hours of delivery with a photo and we'll arrange a full refund or replacement, no fuss.\u003c\/p\u003e","brand":"Southern Ranges","offers":[{"title":"10.00 KG (Half box $5\/kg more) - $44\/kg","offer_id":57969064116527,"sku":null,"price":440.0,"currency_code":"AUD","in_stock":true},{"title":"20.00 KG (Full box) - $39\/kg","offer_id":57969064149295,"sku":null,"price":780.0,"currency_code":"AUD","in_stock":true},{"title":"40.00 KG (Double box $2\/kg less) - $37\/kg","offer_id":57969064182063,"sku":null,"price":1480.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/2108\/0367\/files\/20260508_120015_4dac10d7-fab8-4b5d-9d27-d9c96e7f0c5e.jpg?v=1779434345"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/2108\/0367\/collections\/angus-2900333.jpg?v=1778128175","url":"https:\/\/costcutmeats.com.au\/collections\/angus.oembed","provider":"Cost Cut Meats","version":"1.0","type":"link"}