Scotch Cube Roll (Prime) from $49/kg - 100% Grass-Fed Angus Beef - AMG

Sourced With Care

AMG is one of Australia's most established Victorian beef processors, founded in 2013 with plants in Dandenong and Deniliquin. The Prime line sources 100% grass fed Black Angus from trusted accredited farmers across Victoria and Gippsland.

The region's high rainfall and rich grazing pastures produce well fed cattle year round, with consistent quality and full traceability from paddock to pack. Every animal is raised free from added hormones and antibiotics, then MSA graded for guaranteed eating quality. Each Prime cube roll is hand selected at Cost Cut Meats before it is packed for dispatch.

Why Grass Fed Matters

Grass fed beef is leaner, deeper in flavour, and higher in omega 3 fatty acids than grain finished alternatives. Cattle raised on pasture develop muscle slowly and naturally, building the connective tissue and fat distribution that gives the meat its character.

The Black Angus genetics behind AMG Prime deliver consistent marbling even on a grass fed diet, which is why this sits a clear step above value lines. You get the bold, clean flavour of pasture raised beef without the washed out taste that grain fed cube roll can have, and without sacrificing the buttery mouthfeel that makes scotch worth buying.

Packaging and Storage

Each Prime cube roll is cryovac sealed and chilled at the point of butchery to lock in flavour, texture, and shelf life. The vacuum packed cut is then placed into an insulated box with food safe freezer packs for the journey to your door, keeping everything at fridge temperature from dispatch through to delivery.

Once it arrives, keep the cube roll refrigerated below 4C and use within 5 to 7 days while sealed in the cryovac bag. To freeze, leave the meat in the original vacuum bag, or portion into steaks first, and store at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 to 48 hours for the best texture, never on the bench, and never refreeze once thawed.

The Cost Cut Meats Promise

Real Victorian grass fed Angus at a fair price, every single time, backed by MSA grading, full traceability, and Prime tier selection for marbling and consistency. If it doesn't meet your standards, it doesn't meet ours. Add to cart and stock the fridge with the kind of cube roll that earns a permanent slot on your weekly menu.

Flavour and Texture

Prime cube roll delivers the full scotch experience. Marbling runs evenly through the cut, melting as it cooks and basting the meat from the inside for that buttery, beefy bite. The flavour is bold and clean from the grass fed finish, never washed out the way grain fed cube roll can be.

The texture is tender with just enough chew to feel like real beef. It pairs beautifully with a red wine jus, a herb butter, charred broccolini, or just flaky salt and a cast iron pan. With a cut this consistent, you can keep the sides simple and let the beef carry the plate.

How to Cook a Scotch Cube Roll

The golden rule with scotch cube roll is high heat first, then rest properly. The marbling rewards a hard sear, so get the pan or BBQ screaming before the meat goes anywhere near it.

For Steaks

Cut 3cm thick portions, pat dry, and salt 30 minutes before cooking. Heat a heavy pan or BBQ until smoking, add a knob of tallow or high smoke point oil, and sear each side for about 3 minutes for medium rare. Rest 5 minutes loosely under foil before slicing.

For a Whole Roast

Sear all sides in a hot pan, then transfer to a 180C oven and cook around 20 minutes per 500g for medium rare. Pull at an internal temp of 55C and rest 15 minutes loosely tented under foil before carving into thick slices.

Pro Tip

Pull the meat from the fridge an hour before cooking. It sears more evenly and stays juicier in the middle. Grass fed beef also cooks faster than grain fed, so trust the thermometer over the timer.

Perfect For

This is the cube roll for the cooks who take steak seriously.

Readable version

• Steak nights: Slice 3cm ribeyes for the pan or BBQ, restaurant quality without the restaurant bill.
• Sunday roasts: Roast whole and feed 8 to 10 with seasonal vegetables and a glass of red.
• Meal prep and bulk cooking: Portion the whole cube roll into steaks, vac seal, and freeze for steakhouse meals on demand.
• BBQ entertaining: Cooks fast on high heat, the cut that turns a backyard into a steakhouse.