Peter Augustus

Our stellar Wagyu Rib Fillets, one of our favourite steak cuts for winter grilling. Swipe through for our favourite ways to cook this cut that really lean into the beautiful flavours of the beef, while also wholeheartedly embracing the winter months. Available in three different marble scores, dinner for the whole family is sorted. Grab yours in-store at Camp Hill or New Farm, or head online to shop.

Our mini Beef Wellingtons fresh out of the oven. Pop them in the oven for 30 minutes of 180 degrees celsius, and voila — a quick and easy dinner. Available in-store and online.

Looking for dinner ideas to get you through the week as the days become shorter and nights get colder? Well, look no further than one of these meals, each sure to warm you up in no time! Head to our recipe highlight to check out the pork cutlet recipe & save for later!

Our Wagyu eye fillet ready for its close up. These bad boys are perfect for barbequing or pan-frying, and part of our Sanchoku Wagyu brand that is coveted in restaurants across the globe, featuring on the menus of award-winning restaurants in cities such as Tokyo, Los Angeles, Beijing, Seoul, and Singapore. Get yours in-store or online today.

Nothing beats a slow-cooked ragu when the weather cools down, and this recipe by is the perfect comfort meal. Gavin has used our beef cheeks, which after slow-cooking, have a melt-in-your-mouth consistency.

Beef Cheek Ragu w/ Lemon Parsley Oil
Serves 8
Prep = 15mins, Cook = 3hrs

Ingredients
For the ragu:
1kg beef cheeks
2 carrots
1 celery
1 red onion
6 cloves garlic
1 red chilli
1 piece ginger – thumb-sized
4 sprigs thyme
1 star anise
1 bayleaf
1 cinnamon stick
1 tbsp tomato paste
440ml tin diced tomatoes
500ml beef stock
500ml red wine
Salt & pepper

Lemon Parsley Oil
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp chopped parsley

Method
For the Lemon Parsley Oil
Mix all ingredients together and set aside until ready to use (make fresh before serving).

Ragu
1. Cut the beef cheeks into approximately three pieces per cheek.
2. Prepare the vegetables. Dice the onion, carrots, chilli & celery finely.
3. Mince the garlic and grate the ginger.
4. Oil and season the cheeks generously & sear on high in a Dutch oven until golden brown – approx. 5 minutes.
5. Remove and leave on a plate.
6. Turn the heat to medium-high and add the vegetables, stirring regularly for 2-3 minutes.
7. Add the tomato paste, tinned tomatoes, herbs, spices, red wine and stock.
8. Bring to a simmer and add the cheeks and their juices back in.
9. Cover and cook in the oven for 2.5-3 hours @ 180 degrees celsius.
10. Once the cheeks are cooked, they should fall apart easily when picked up with the tongs.
11. Discard herbs and spices and place the pan on a low heat and simmer for 5-10 minutes to thicken up the sauce.
12. Serve with pasta, lemon parsley oil and some pangrattato (optional).

Enjoy!

The humble snag, made with top-quality beef.

We stock restaurant quality Tomahawks that are perfect for your next BBQ. Speak with one of our expert butchers next time you're shopping with us and they can talk you through the best way to cook this bad boy!

Our Bistecca fiorentina ready for its close up! This bad boy is a traditional Italian Florentine steak that nearly every Tuscan home cook is an expert at cooking. With a marble score of SB2, you will get a deliciously juicy grass-fed flavour. Shop in-store and online now.

Avoid the mid-week madness with our pre-prepared and easy-to-serve picks, all available from our Camp Hill and New Farm stores. Stop by after work today and grab dinner on the way home!

Our Sanchoku Rump Cap (marble score SB 8-9), soaking up some rays before being popped on the BBQ.

We have a range of salads prepared by our team of cooks ready for purchase from both of our Peter Augustus locations. Call in advance to order or pop in and see what we have available in-store.

There's a lot of information out there on how to cook the perfect steak, so we've put together a step-by-step guide on how to use a meat thermometer to achieve perfect 'doneness' every time. Head to our Steak School website (via stories & website) for more tips and tricks!

It doesn't get much better than our Signature Black Angus Eye Fillet.

It doesn't get any better than our Wagyu rib fillet, with a marble score of SB 6-7. This one is best kept simple, flavoured with salt and pepper, and cooked on the BBQ for a few minutes on each side.

Mother's Day is right around the corner and we have a wide selection of quality cuts to cover all your long lunch needs. Let us help you plan a menu for the special day. Sending our love and gratitude to all the mothers out there.

For the love of rosemary! 🌿 Lamb and rosemary are the perfect pair. Try adding it to your spritz this weekend as well for some long lunch, meal matching fun!

A steak so big we had to put it over two tiles! Have you ever heard of a Tom & Jerry steak? This bad boy is cut from the leg/butt from the hind quarter and got its name because of its likeness to the steaks on the cartoon. Flavour with your favourite rubs and pop it in the oven or smoker for 3-4 hours on a low temp of about 120 degrees. Available at Camp Hill and New Farm while stocks last.

Avoid the mid-week madness with our pre-prepared and easy-to-serve picks, available at our Camp Hill and New Farm stores.

Autumn menus are in full swing, so why not incorporate some seasonal produce to your at-home cooking? Swipe through to see how cooks up a juicy duck breast (don't forget to let it rest for 8 minutes after cooking) and pairs it perfectly with a creamy sweet potato mash and seasonal veggies. View the recipe via our stories and recipe highlight.

Our Premium BBQ Butcher's Box has everything you'd need for a weekend at home with friends and family. Shop online or pop into one of our stores and ask the Butcher to put one of these together for you!

Dinner made easy thanks to Peter Augustus. Shop our produce in-store & online now.

While bone marrow has become a popular dish in many restaurants over the past few years, it's actually quite cheap and extremely easy to cook at home. Bone marrow is loaded with good saturated fats, minerals and proteins like collagen. It can be eaten straight out of the bone, spread on bread or even used on tacos. The marrow bones can also be simmered with vegetables to make a nutritious bone broth. Swipe to read our favourite cooking method & save for later!

Have you tried our 'Feed Your Family Butcher's Box'? It's the ultimate meal prep kit, with plenty of produce for lunches and dinners for the whole week. Pop into one of our stores at New Farm or Camp Hill, or shop from the comfort of your own home with free local delivery over $100.

It's getting chilly, Brisbane, which means it's time to pull the slow cooker out of the cupboard. Visit us in-store or shop online, with free local delivery over $100.

Elevate your at home dining with this recipe by Gavin using our beef eye fillet. serves up this delicious beef carpaccio with anchovy aioli & citrus dressing. Head to the blog via the link in bio for the full recipe.