Take Your Pick
Grass-Finished · Whole 1kg
Grass-Finished · Whole 1kg
All the qualities of the delicious Black Angus Steaks, available now minced.
Curated & Bundled
Experience the best steak cuts at the most affordable prices for any occasion.
Premium Australian ribeye, hand-cut and vacuum-sealed. (5 pieces)
Tender, full-flavoured striploin for the whole table. (5 pieces)
Whole 1kg grass-finished ribeye, hand-cut to order. (4 pieces)
Whole 1kg grass-finished striploin, hand-cut to order. (4 pieces)
Fresh & Fast
How and when your order makes its way to you.
Orders placed before 6pm dispatched same day. (All week)
Vacuum-sealed and packed frozen so every cut arrives fresh and ready.
Nothing pre-cut or sitting on a shelf — butchered the day it ships.
Delivery charges are calculated at checkout based on Grab Express rates for your area.
Word of Mouth
Why Uruguay Black Angus?
Uruguay's open pampas have raised Black Angus the same honest way for over a century — on grass, in the open, never rushed. It's the reason these cuts taste the way beef used to.
No feedlots, no grain finishing — cattle graze freely on natural pampas pasture from birth to harvest.
Every animal has been individually ID-tagged since 2006 — the only country in the world with whole-herd traceability.
Banned by Uruguayan law in beef production — what you taste is the pasture, nothing else.
The Taste of the Pampas
A lifetime on open pasture builds something grain never can — deep, mineral-rich beef with a clean, buttery finish. Hit it with fire and a grass-finished tomahawk gives you a mahogany crust, a smoky edge, and a marbling that bastes itself as it cooks.
Grass develops a richer, more savoury profile than feedlot grain — the way beef is meant to taste.
No greasy aftertaste — just a bright, buttery note that lingers after every bite.
Fine intramuscular fat melts on the grill, basting the cut and locking in the juices.
That thick bone-in tomahawk holds heat beautifully — born for charcoal and a hard sear.
Our Story
Bran's Butcher was founded on a simple belief: the best meat comes from animals that live well. We partner exclusively with leading international grass-finished farms — primarily from Australia, New Zealand and Uruguay — where cattle graze freely on open pastures.
No shortcuts, no compromises. Just clean, deeply flavoured cuts, butchered to order and handled with the care they deserve.
Great meat doesn't need dressing up. It just needs to be raised right and cut with respect.— Imran IsmadiFounder & Head Butcher · @imranismadi_ on Threads ↗
