Tender Gourmet Butchery - Bondi Junction

The sirloin cut is also known as porterhouse. It’s free range and grass fed, and will be tied for roasting. We recommend one per person.

Traditional beef burgers with carrot, onion, and parsley.

Our beef strips are cut from the topside, which is grass-fed and Australian. Topside is known for its tenderness and leanness. Use it for stroganoff and stir fries. Approximate 500 g.

Our grass-fed Australian rump steak is the perfect steak if you’re after flavor. It has been dry aged in our Himalayan salt brick dry aging room for around 4 weeks to increase tenderness and flavor. It’s perfect on the BBQ or for grilling.

Our Australian Grass-fed New York steak has been dry aged in our Himalayan salt brick dry aging room for approximately 4 weeks. This increases its tenderness and flavor that is not found in normal cuts of steak.

Perfect for an easy dinner. Serves 4. Cooking time: 50-60 min @180°C.

One of our favorite cuts of steak. It has been dry aged in our Himalayan salt brick aging room for roughly 4 weeks. The cut is known for its flavor and tenderness.

Our grass-fed beef brisket is our go-to choice for low and slow cooking. Alternative cooking methods are casseroled, stewed, curried, and BBQ. Recommended 250 g per person. Cooking Time: 4 hours @150°C.

Approximate one kg.

Our rump cap is sourced from Australia and is grass-fed. It is best cooked in the oven, on the grill, or on the BBQ. Cooking Time: https://westholme.com.au/slow-roasted-rump-cap.