A T-bone steak comes from the beef loin and is known for its distinctive "T" shape, which is created by a T-shaped bone that separates two cuts of meat.

Also known as Rib-eye Steak. It comes from the rib section of the cow, specifically the longissimus dorsi muscle from the 4th & 13th rib.

The sirloin steak is a prized prime cut that comes from the hindquarter of the animal,specifically the striploin section.

Beef short ribs are cut from the lower portion of the ribcage, typically from the 6th to the 10th rib, and are also known as "Jacob's Ladder" or "Dino" ribs.

Rump steak comes from the hindquarter of the animal, specifically the top hindquarter or "rump" area.

A Y bone otherwise called bone-in blade steak is a flavourful and affordable beef cut taken from the shoulder region of the cow. It includes a cross-section of the shoulder blade bone, which adds richness to the meat during cooking.

Lean grass-fed beef mince, perfect for bolognese, chili con carne or burger patties.

The chuck steak comes from the shoulder area of the cow and is taken from the chuck primal cut. The chuck is a well-exercised muscle, containing connective tissues and marbling that give the meat its rich flavour.

A combination of chuck, shank and brisket cuts. The perfect cut to use in your next stew, pie, curry or pot roast.

Highlands Natural grass-fed topside roast is the cut of beef that comes from the hindquarters of the animal. Specifically, it is taken from the upper, outer portion of the hind leg. The topside roast is relatively lean with minimal marbling, which makes it a healthy and flavourful choice when cooked properly.

Highlands Natural Grass-fed, gluten-free beef sausages are made from high-quality grass-fed beef, natural casings and are free from gluten and preservatives.