Only the very best grass-fed Australian Cube Roll passes our strict approval. This is perfect for a weekend roast, you can slow cook it on the grill, or cut it up for ribeye steaks to render down the rich marbling until it is tender enough to melt in your mouth.

Of all the cuts we sell, this is probably the easiest to cook – it will be tender even if you cook it hot and fast and because it is nicely marbled. Cube Roll is always boneless.

Don’t cut the meat immediately after cooking. Allowing your Cube Roll to rest for a few minutes after taking it off the grill or out of the broiler lets the juice redistribute. If you cut it too quickly, you may end up with all the moisture flowing out and leaving your meat too dry.

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