Scotch Cube Roll (A Budget) from $39/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 A Budget 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 traceability from paddock to pack. Every animal is raised free from added hormones and antibiotics, then MSA graded for guaranteed eating quality. Each 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 point of A Budget is that none of that changes at the lower price. You get the same Victorian grass fed Black Angus and the same MSA grading as the rest of the AMG range, just selected against a sharper specification so it suits the weeks you cook the most without the everyday cost of premium tiers.

Packaging and Storage

Each 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 and full paddock to pack traceability. If it doesn't meet your standards, it doesn't meet ours. Add to cart and stock the freezer with the kind of steaks that turn an ordinary Tuesday into something worth coming home for.

Flavour and Texture

Scotch cube roll is the cut Aussies reach for when they want flavour without fuss, and the A Budget line delivers everything the cut is famous for at a sharper price. The marbling melts into the meat as it cooks, basting it from the inside for a juicy, beefy bite that needs nothing more than flaky salt.

The texture sits between an eye fillet and a sirloin, tender with just enough chew to feel like real beef. It pairs beautifully with a smashed potato, a spoon of chimichurri, or a screaming hot cast iron pan. For the price, it is hard to beat as a weeknight steak.

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 weeks you cook the most.

Readable version

• Friday steak nights: Slice 3cm ribeyes for the pan or BBQ, restaurant quality at supermarket prices.
• Family roasts: Roast whole and feed 8 to 10 with Sunday vegetables and leftovers for Monday sandwiches.
• 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, a crowd pleaser for footy season or a long weekend with mates.