Rostbiff from $26/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. AMG 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 rostbiff 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.

Rostbiff is where this really shows. The lean, fine grained rump centre takes on a deep, herbaceous beef note from the grass fed finish that you simply don't get from grain fed rump. With almost no internal fat to trim, the flavour comes from the muscle and the pasture rather than the marbling, which is exactly why European butchers rate this cut so highly.

Packaging and Storage

Each rostbiff 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 rostbiff 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 and strips 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 and full paddock to pack traceability. If it doesn't meet your standards, it doesn't meet ours. Add to cart and find out why butchers across Europe rate this cut higher than scotch fillet.

Flavour and Texture

Rostbiff is one of the most flavoursome cuts on the cow. Stronger beef flavour than tenderloin, leaner than scotch fillet, with a fine grain that slices clean against the knife. The grass fed finish gives it a deep, herbaceous beef note you don't get from grain fed rump.

Because the cap is removed, the texture is tender and uniform throughout, with almost no internal fat to trim. It's best served pink, and it pairs beautifully with horseradish cream, a smear of mustard, chimichurri, or a red wine reduction. Slice it thin and the flavour does all the talking.

How to Cook a Rostbiff

How you cook rostbiff comes down to one rule: it's lean, so treat it like a quality cut, never a cheap one.

For a Whole Roast

Sear all sides in a smoking hot pan, then transfer to a 200C oven and cook 15 to 20 minutes per 500g for medium rare. Pull at an internal temp of 55C and rest 15 minutes loosely under foil before carving. Slice thin against the grain.

For Steaks

Cut 2.5 to 3cm thick portions across the grain, pat dry, and salt 30 minutes ahead. Sear in a smoking hot pan with oil for 3 minutes each side for medium rare. Rest 5 minutes before slicing.

For Stir Fry or Strips

Slice 5mm thick against the grain. Hot wok, oil, fast cook, never longer than 60 seconds per batch so the strips stay tender.

Pro Tip

Rostbiff is lean, which means it overcooks fast. Always use a thermometer and pull early. Carryover heat takes it from medium rare to medium in minutes during the rest.

Perfect For

This rostbiff stretches further than any cut in the fridge.

Readable version

• Sunday roasts: Slow roast whole and serve sliced thin with gravy and Yorkshire puds, feeds 6 to 8.
• BBQ steaks: Slice 3cm thick portions across the grain for tender, full flavoured rump steaks.
• Stir fry and Asian dishes: Slice 5mm thin against the grain for beef and broccoli, bulgogi, or a pho topping.
• Meal prep and bulk cooking: Portion the whole rump into roasts, steaks, and strips, vac seal and freeze.