Scotch Cube Roll from $53/kg - 100% Grass-Fed & Finished Angus - Hormone Antibiotic Free - Southern Ranges SR+

Sourced With Care

Southern Ranges is one of Australia's most respected grass fed beef programs, run from the rich pastures of New South Wales and focused on Angus cattle finished on grass the way nature intended. No grain finishing, no feedlot fast tracking, just cattle eating what they are meant to eat across open paddocks.

Every animal is fully traceable from paddock to pack, raised without added hormones or antibiotics for growth. The SR+ line raises Angus and Angus cross cattle on open pasture from birth and finishes them on grass right up to processing, which shows up in the meat's colour, texture, and depth of flavour. Each cube roll is then hand selected at Cost Cut Meats for marbling and fat coverage 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 Angus breed specifically delivers consistent marbling even on a grass fed diet, which is why we use it as the foundation of our scotch range. You get the leaner profile of grass fed beef without sacrificing the buttery, beefy mouthfeel that makes a cube roll worth buying in the first place.

Packaging and Storage

Each cube roll is cryovac sealed at the moment of butchery to lock in freshness and protect against freezer burn. 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 results, never on the bench, and never refreeze once thawed.

The Cost Cut Meats Promise

Steakhouse quality grass fed Angus scotch at a price that respects your wallet, backed by genuine marbling, MSA grading, and full paddock to pack traceability. If it doesn't meet your standards, it doesn't meet ours. Add to cart and taste the difference proper sourcing makes.

Flavour and Texture

Scotch is the cut chefs reach for when they want flavour without fuss. Grass fed Angus brings a clean, mineral driven beefiness with a deeper colour and richer profile than commodity grain fed alternatives, while the natural marbling melts as it cooks and bastes the meat from the inside for a buttery bite through every slice.

The texture sits between an eye fillet and a sirloin. Tender, but with just enough chew to feel like real beef rather than something that falls apart. Pair it with a structured red like a Coonawarra Cabernet or a McLaren Vale Shiraz, a knob of garlic butter, and something simple alongside. A sharp rocket and parmesan salad or grilled asparagus lets the meat do the talking. With a cut this good, restraint wins.

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. Baste with butter, garlic, and thyme for the last minute. Rest 5 minutes loosely under foil before slicing.

For a Whole Roast

Tie the cube roll with butcher's twine to keep an even shape, season heavily, and sear all sides in a smoking hot pan. 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. And always rest longer than you think, since the juices redistribute and the texture improves while it sits.

Perfect For

This cube roll adapts to whatever the week looks like.

Readable version

• Steak nights: Slice 3cm ribeyes for the pan or BBQ, restaurant quality at home.
• Sunday roasts: Feeds 8 to 10 with leftovers for sandwiches on Monday.
• Meal prep and freezing: Portion 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.