Various cuts of grass-fed Angus beef aged 21 to 100 days, including sirloin, ribeye, T-bone, tomahawk, and scotch fillet, sold fresh or frozen for cooking by grilling, roasting, or slow cooking.

Various cuts of lamb finished on chicory, including whole lamb, half lamb, leg, loin, rack, chops, mince, and sausages, sold fresh or frozen for roasting, grilling, or slow cooking.