Fresh Meat
Beef
D'fine Prime Cuts sources most of it's beef from the Murray River region. All our beef is guaranteed not to be from cattle over 18 months old. This is the perfect age for the table, just before they get their second set of teeth. Consistency is most important to us, ensuring that the steak you had last week, and enjoyed so much is no different to the one you come back for.
We take pride in knowing that our meat is trimmed for extra value. Please do not hesitate to ask should you want your meat cut thicker or thinner, or to have stewing steak diced. Nothing is too much trouble at D'fine.
Black Angus
For those that really enjoy a good steak, smell the difference, taste the difference of our New York and Scotch Fillets, they will be so full of flavour, it will be hard to go back to normal steak.
Cut at around 300gm each, you will enjoy every bite. The best way to cook your Black Angus is straight onto a hot pan or BBQ plate, wait for the blood to pool on the top of the meat. This should take approximately 3 minutes. Turn the steak over, blood will pool again on the top in around 2 minutes. Then turn it back for a further 2 minutes. There is only one thing to do then — enjoy!
Note: adding salt to raw meat will draw moisture out of the meat. For best results add salt to taste after cooking.
Rabbit
Kyogle is home to Australia's largest rabbit farm. All guaranteed to be tender with white flesh and full of flavour. Our rabbits are barn floor raised and culled at 11 weeks, delivered fresh into Sydney once a week. For those connoisseurs of fine food we also have rabbit fillets, pies and sausages. Visit Border Range Rabbit for recipes.
Lamb
Traditionally lamb is seasonal with the better lamb coming out in spring. But gone are the days of just chops and 3 veg. Now we have so many different ways of cooking lamb, from tender fillets to roast, rack, rolled shoulder, seasoned legs, and loins. So many of us look for that something different, we guarantee our lamb to be tender every time. Watch out for our weekly BAA-gins.
Pork
BE Campbell is one of this state's largest pork wholesalers. Their attention to detail is second to none, producing up to 2000 pigs a day to butchers, wholesalers and smallgoods manufacturing. Many of our customers come back and tell us how much they enjoyed their pork with many saying that normally the pork is dry and tasteless. Our pork cutlets, medallions, chops and ribs will not disappoint you, or if you are in a rush, just ask us to roast one of our tender legs, loins, racks or bellies today. Our Rational oven produces perfect results every time. We only use female pork as male have a rather pungent odour and taste. Owner of D'fine Prime Cuts—Patrick—was employed by BE Campbell for 5 years as Quality Assurance (QA) officer. So we really do know that the pork has met all HACCP guidelines.
Chicken
Recently we were asked by Lilydale (Free Range Chickens) to be a retailer of their products. This makes us the second store in Sydney to be an accredited Lilydale Free Range Chicken stockist.
With so many concerns about the condition poultry is kept in, while growing, many people believe that steroids are introduced into the chickens to make them grow faster, this is not true. It is actually illegal to introduce steroids in raising poultry.
Lilydale chicken are free to roam during the day and then placed into barns of a night to protect them from foxes. This is why Lilydale chickens are happier chickens, hormone free and antibiotic free. Should a farm have any problems and need to use antibiotics on any chicken, those chicken will be removed and down graded to normal chicken. As an accredited stockist, D'fine only supply the accredited hormone free and antibiotic free chicken; we do not receive any down graded chicken. We invite you to try our tastier chicken today… you will taste the difference. Don't forget to get your "Happy Chicken" reward card stamped: buy 9 free range roasted chickens, and the 10th one is free. It is our way of saying thank you for shopping at D'fine Prime Cuts.