The ingredients are secret but include Pepe Saya butter, fresh herbs, capers, anchovy, white wine, cayenne pepper, paprika, garlic and about 800 other things. Contains sulphites. Made in a kitchen that also handles peanuts, tree nuts, nuts, milk, eggs, sesame seeds, soy, wheat, lupin and sulphites.

Always allow meat to reach room temperature before cooking. Rest for at least 10 minutes after cooking.

We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order.

The beef we source is:

• packed with the farm, certification (if applicable) and breed clearly labelled;
• dry aged for between two to six weeks, depending on the cut;
• minimum 24 months old and could be up to 36 months or older (most beef is yearling);
• hormone and antibiotic-free;
• grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
• a mix of breeds including Black Angus, Belted Galloway, Galloway, organic Wagyu, Lowline, Specklepark and English Longhorn;
• from NSW, Victorian and Tasmanian farms.

The producers we work with are entirely transparent about their processes and welcome all questions.

More information about producers here.