{"title":"Beef","description":"\u003cp\u003eGrass-fed and grass-finished on our family's Granite Belt farms. No feedlots, no shortcuts — just beef the way it should be, raised the way it was meant to be. Available in a full range of cuts from mince to whole roasts, collected frozen from our fortnightly pickup runs around Brisbane and the Sunshine Coast.\u003c\/p\u003e","products":[{"product_id":"grass-fed-beef-mince","title":"Grass-Fed Beef Mince","description":"\u003cp\u003eThe most versatile cut in our range. Lean, richly flavoured mince from our Granite Belt cattle — proper grass-fed beef that holds together in the pan and has actual flavour once it hits the heat.\u003c\/p\u003e\n\n\u003cp\u003eThis is not supermarket mince. It comes from animals that have grazed on open pasture their whole lives, processed locally and packed fresh. The difference shows in the colour, in the smell when it hits a hot pan, and in the way it tastes in the final dish. Once you cook with real grass-fed mince, it's hard to go back.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e100% grass-fed \u0026amp; grass-finished — Banksia Springs Farm, Wilsons Downfall, on the Granite Belt (Queensland–NSW border)\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics, ever\u003c\/li\u003e\n  \u003cli\u003eLean and richly flavoured from a lifetime on pasture\u003c\/li\u003e\n  \u003cli\u003eProcessed locally, vacuum-sealed, and handed over frozen at your pickup stop\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse It For\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBolognese:\u003c\/strong\u003e Brown properly in batches — don't rush this step, and don't crowd the pan. Add wine, crushed tomatoes, let it go for an hour minimum.\u003cbr\u003e\n\u003cstrong\u003eBurgers:\u003c\/strong\u003e Season simply. Form loosely. Cook hot and fast. Don't press.\u003cbr\u003e\n\u003cstrong\u003eMeatballs:\u003c\/strong\u003e Add egg, breadcrumb, parsley, parmesan. Bake or fry then finish in your sauce.\u003cbr\u003e\n\u003cstrong\u003eTacos \u0026amp; burritos:\u003c\/strong\u003e Works perfectly with cumin, smoked paprika, chipotle, and a squeeze of lime.\u003c\/p\u003e\n\n\u003ch3\u003eServes\u003c\/h3\u003e\n\u003cp\u003e500g — 3–4 serves in a pasta sauce, or 4 generous burger patties.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eArrives frozen and vacuum-sealed. Thaw in the refrigerator (12–24hrs). Cook within 24 hours of thawing. Do not refreeze once thawed.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"450 g – 499 g","offer_id":53469461872929,"sku":"BSF-BEEF-MINCE-450","price":14.2,"currency_code":"AUD","in_stock":true},{"title":"500 g – 549 g","offer_id":53469461905697,"sku":"BSF-BEEF-MINCE-500","price":15.8,"currency_code":"AUD","in_stock":true},{"title":"550 g – 599 g","offer_id":53469461938465,"sku":"BSF-BEEF-MINCE-550","price":17.2,"currency_code":"AUD","in_stock":true},{"title":"600 g – 649 g","offer_id":53469461971233,"sku":"BSF-BEEF-MINCE-600","price":18.8,"currency_code":"AUD","in_stock":true},{"title":"650 g – 699 g","offer_id":53469462004001,"sku":"BSF-BEEF-MINCE-650","price":20.2,"currency_code":"AUD","in_stock":true},{"title":"2 kg multipack (3–4 packs)","offer_id":53469462036769,"sku":"BSF-BEEF-MINCE-2KG","price":54.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-grass-fed-beef-mince.jpg?v=1788813169"},{"product_id":"rump-steak","title":"Rump Steak","description":"\u003ch2\u003eRump Steak — The Everyday Steak That Never Lets You Down\u003c\/h2\u003e\n\n\u003cp\u003eRump is the working person's premium cut — full of flavour, honest in texture, and dependable on any cooking surface. It comes from the hindquarter, where the muscle has worked hard, which means it carries a depth of beefy taste that more tender cuts simply can't match. Ours comes from grass-fed cattle raised their entire lives on our family's Granite Belt farms, and that shows in the colour, the fat, and the flavour of the finished steak.\u003c\/p\u003e\n\n\u003cp\u003eAt 640g, this is a substantial cut — perfect for two to share or for the kind of appetite that means business. It suits medium-rare best, where the texture is yielding and the juices run properly. Don't overcook it: well-done rump loses what makes it great. Give it a hard sear and a proper rest.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGrass-fed \u0026amp; finished on our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eFull-flavoured, well-exercised cut — better tasting than more \"premium\" options\u003c\/li\u003e\n  \u003cli\u003eExcellent value — outstanding quality at an accessible price point\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan-Seared (recommended):\u003c\/strong\u003e Bring steak to room temperature 30 minutes before cooking. Pat dry — moisture is the enemy of a crust. Season generously with salt. Heat a cast-iron or heavy-based pan until smoking. Sear 3–4 minutes per side for medium-rare (internal temp 55–57°C). Rest on a warm plate, loosely tented, for at least 5 minutes. Slice against the grain.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBBQ (direct heat):\u003c\/strong\u003e Get the grill ripping hot. Sear on direct heat 3 minutes per side. Move to indirect heat for 3–4 minutes if needed for thickness. Rest before slicing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMarinated \u0026amp; Grilled:\u003c\/strong\u003e Rump takes a marinade well. Combine olive oil, garlic, soy sauce, and a splash of Worcestershire. Marinate for 2–4 hours. Cook as above. Excellent for salads and sandwiches when sliced thinly against the grain.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 2 (generous) or 1 (very generous)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"350 g – 399 g","offer_id":54323304956193,"sku":"BSF-BEEF-RUMP-350","price":16.9,"currency_code":"AUD","in_stock":true},{"title":"500 g – 549 g","offer_id":53469464264993,"sku":"BSF-BEEF-RUMP-500","price":23.6,"currency_code":"AUD","in_stock":true},{"title":"550 g – 599 g","offer_id":53469464297761,"sku":"BSF-BEEF-RUMP-550","price":25.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-rump-steak.jpg?v=1792681817"},{"product_id":"beef-brisket","title":"Beef Brisket","description":"\u003cp\u003eBrisket rewards patience. This is the low-and-slow champion of the beef world — a primal cut from the chest of the animal, loaded with connective tissue that melts into rich, silky gelatin over a long cook. The result is deeply flavoured, pull-apart beef that you simply cannot rush.\u003c\/p\u003e\n\n\u003cp\u003eOur brisket comes from cattle that have grazed on the open pastures of Banksia Springs for their entire lives. Grass-fed animals build genuine flavour through movement and varied pasture — and you taste it in the depth of a long-cooked brisket. This is the real thing.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e100% grass-fed \u0026amp; grass-finished — Banksia Springs Farm, Wilsons Downfall, on the Granite Belt (Queensland–NSW border)\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics, ever\u003c\/li\u003e\n  \u003cli\u003ePasture-raised on the Granite Belt\u003c\/li\u003e\n  \u003cli\u003eProcessed locally, vacuum-sealed, and handed over frozen at your pickup stop\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSmoker:\u003c\/strong\u003e 107°C for 12–16 hours, fat side up. Wrap in butcher paper at 70°C internal. Pull at 93–96°C. Rest wrapped for at least 1 hour before slicing.\u003cbr\u003e\n\u003cstrong\u003eOven braised:\u003c\/strong\u003e Season generously. Brown all over in a hot pan. Add beef stock, red wine, onion, garlic, thyme. Cover and cook at 150°C for 5–7 hours until the meat pulls apart effortlessly.\u003cbr\u003e\n\u003cstrong\u003eSlow cooker:\u003c\/strong\u003e Same flavourings, low setting for 9–10 hours. Finish under the grill for colour.\u003c\/p\u003e\n\n\u003ch3\u003eServes\u003c\/h3\u003e\n\u003cp\u003e1.2kg — 4–6 serves. 2kg — 7–10 serves. Brisket reheats beautifully and is arguably better the next day.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eArrives frozen and vacuum-sealed. Thaw in the refrigerator (24–48hrs for large cuts). Best cooked within 24 hours of thawing.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"800 g – 849 g","offer_id":54323299221793,"sku":"BSF-BEEF-BRISKET-800","price":25.6,"currency_code":"AUD","in_stock":true},{"title":"950 g – 999 g","offer_id":54323299254561,"sku":"BSF-BEEF-BRISKET-950","price":30.2,"currency_code":"AUD","in_stock":true},{"title":"1.15 kg – 1.2 kg","offer_id":54323299287329,"sku":"BSF-BEEF-BRISKET-1150","price":36.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-brisket.jpg?v=1792681823"},{"product_id":"beef-short-ribs","title":"Beef Short Ribs","description":"\u003cp\u003eThe cut that started the low-and-slow obsession. Short ribs from Banksia Springs carry everything a long cook needs: well-exercised muscle, generous fat cover, and marrow-filled bone that infuses the meat as it braises or smokes. The flavour is extraordinary — deeply beefy, with a richness that only comes from grass-fed cattle that have lived a proper life on open pasture.\u003c\/p\u003e\n\n\u003cp\u003eBraise them in red wine and beef stock until the meat collapses from the bone, or smoke them low-and-slow until a lacquered bark forms and the interior reaches melting-point tenderness. Either way, give them the time they deserve.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e100% grass-fed \u0026amp; grass-finished — Banksia Springs Farm, Wilsons Downfall, on the Granite Belt (Queensland–NSW border)\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics, ever\u003c\/li\u003e\n  \u003cli\u003ePasture-raised on our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eProcessed locally, vacuum-sealed, and handed over frozen at your pickup stop\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBraised:\u003c\/strong\u003e Season well and brown in batches in a Dutch oven. Add a bottle of red wine, beef stock, garlic, herbs. Oven at 160°C for 3.5–4 hours. Strain and reduce the braising liquid into a glossy sauce.\u003cbr\u003e\n\u003cstrong\u003eSmoked:\u003c\/strong\u003e 120°C for 8–10 hours. Wrap in butcher paper at 165°C internal. Rest 1 hour before serving — they're done when a skewer slides in like butter.\u003cbr\u003e\n\u003cstrong\u003eServe with:\u003c\/strong\u003e Creamy mashed potato, soft polenta, or crusty bread to capture the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eServes\u003c\/h3\u003e\n\u003cp\u003e800g — 2–3 serves. 1.2kg — 3–4 serves. These are rich — a little goes a long way.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eArrives frozen and vacuum-sealed. Thaw in the refrigerator (24–48hrs). Brown them straight from the fridge for better colour.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"400 g – 449 g","offer_id":54323276710177,"sku":"BSF-BEEF-SHORTRIB-400","price":12.8,"currency_code":"AUD","in_stock":true},{"title":"1 kg – 1.05 kg","offer_id":54323276742945,"sku":"BSF-BEEF-SHORTRIB-1000","price":30.8,"currency_code":"AUD","in_stock":true},{"title":"1.45 kg – 1.5 kg","offer_id":54323276775713,"sku":"BSF-BEEF-SHORTRIB-1450","price":44.3,"currency_code":"AUD","in_stock":true},{"title":"1.85 kg – 1.9 kg","offer_id":54323276808481,"sku":"BSF-BEEF-SHORTRIB-1850","price":56.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-short-ribs.jpg?v=1792681829"},{"product_id":"osso-bucco-beef","title":"Osso Bucco (Beef)","description":"\u003ch2\u003eOsso Bucco (Beef) — The Braiser's Trophy Cut\u003c\/h2\u003e\n\n\u003cp\u003eOsso bucco means \"bone with a hole\" in Italian — and that hole is the star of the show. These cross-cut beef shin slices come with the marrow bone right through the centre, surrounded by collagen-rich muscle that melts into silk after a long, slow braise. Our grass-fed cattle produce shin with genuine depth of flavour — none of the wateriness that comes from feedlot beef, just the real thing from animals that have worked and grazed their whole lives on the Granite Belt.\u003c\/p\u003e\n\n\u003cp\u003eThis is a cook's cut in the best sense — it takes a few hours and rewards every minute. The braising liquid turns glossy, the meat pulls apart at the touch of a fork, and the marrow is something you'll find yourself spooning out before you've even plated the dish. Serve it the classic way with gremolata and risotto Milanese, or simply over creamy mash with a good hunk of bread.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGrass-fed \u0026amp; finished on our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eBone-in cross-cuts with rich marrow — a delicacy in its own right\u003c\/li\u003e\n  \u003cli\u003eHigh collagen content produces a naturally silky braising sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eClassic Osso Bucco (oven braise):\u003c\/strong\u003e Dust each slice in flour, shake off excess. Sear on both sides in olive oil over high heat until golden. Set aside. Soften onion, celery, carrot, and garlic in the same pan. Add white wine, reduce by half. Add crushed tomatoes and beef stock. Return the shin slices, ensuring the liquid comes halfway up the sides. Cover and braise at 160°C for 2.5–3 hours until the meat is nearly falling away from the bone. Serve with gremolata (lemon zest, parsley, garlic) over soft polenta or risotto.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSlow Cooker:\u003c\/strong\u003e Sear the shin slices first, then transfer to the slow cooker with aromatics and stock. Cook on LOW for 8–9 hours. The marrow will have dissolved into the sauce — don't waste a drop.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePressure Cooker:\u003c\/strong\u003e After searing, pressure cook with 300ml stock and aromatics at full pressure for 55–65 minutes. Natural release for 15 minutes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 2 (740g approx — typically 2 large cross-cut slices)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"350 g – 399 g","offer_id":53469462593825,"sku":"BSF-BEEF-OSSO-350","price":11.2,"currency_code":"AUD","in_stock":true},{"title":"400 g – 449 g","offer_id":53469462626593,"sku":"BSF-BEEF-OSSO-400","price":12.8,"currency_code":"AUD","in_stock":true},{"title":"450 g – 499 g","offer_id":53469462659361,"sku":"BSF-BEEF-OSSO-450","price":14.2,"currency_code":"AUD","in_stock":true},{"title":"500 g – 549 g","offer_id":53469462692129,"sku":"BSF-BEEF-OSSO-500","price":15.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-osso-bucco-beef.jpg?v=1788813193"},{"product_id":"beef-sausages","title":"Beef Sausages","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs grass-fed beef, Celtic sea salt, Australian spray-free black pepper, organic coconut flour.\u003c\/p\u003e\n\u003cp\u003eThere's nothing complicated about a good beef sausage — and that's exactly the point. Ours are made from our own grass-fed beef, seasoned simply, and packed into natural casings. No fillers, no textured vegetable protein, no mystery percentages. Just beef that actually tastes like beef, from cattle that have lived their whole lives on our family's Granite Belt farms.\u003c\/p\u003e\n\n\u003cp\u003eThese are the sausages that remind people what snags used to taste like. They hold together properly on the grill, they develop a real crust, and they don't shrink by half once the heat hits them. Six to a pack at 620g — the right size for a family BBQ or to split between two people and still have lunch tomorrow.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGrass-fed \u0026amp; finished on our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eNo fillers, no artificial flavourings — just beef and seasoning\u003c\/li\u003e\n  \u003cli\u003eNatural casings for proper snap and texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eBBQ (best method):\u003c\/strong\u003e Grill on medium heat — not high. Too much heat and the casing splits before the centre cooks through. Turn every 2–3 minutes for 12–15 minutes total, until deeply browned on all sides and cooked through. Let them rest on a warm plate for 2 minutes before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan-Fry:\u003c\/strong\u003e Start in a cold, lightly oiled pan over medium heat. This renders the fat gradually and cooks them evenly without scorching. Turn regularly for 12–15 minutes until browned all over and fully cooked.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOven:\u003c\/strong\u003e Place on a rack over a tray at 180°C for 20–25 minutes, turning once halfway. Finish under the grill for 2 minutes for colour if needed. Great for batch cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 3–6 (6 sausages per pack)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"550 g – 599 g","offer_id":53469462266145,"sku":"BSF-BEEF-SAUS-550","price":17.2,"currency_code":"AUD","in_stock":true},{"title":"600 g – 649 g","offer_id":53469462298913,"sku":"BSF-BEEF-SAUS-600","price":18.8,"currency_code":"AUD","in_stock":true},{"title":"650 g – 699 g","offer_id":53469462331681,"sku":"BSF-BEEF-SAUS-650","price":20.2,"currency_code":"AUD","in_stock":true},{"title":"700 g – 749 g","offer_id":53469462364449,"sku":"BSF-BEEF-SAUS-700","price":21.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-sausages.jpg?v=1792710497"},{"product_id":"beef-bacon","title":"Beef Bacon","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs grass-fed beef, Celtic sea salt.\u003c\/p\u003e\n\u003cp\u003eBeef bacon is exactly what it sounds like — cured and cold-smoked beef, sliced into rashers that deliver the same salty, smoky hit as pork bacon without the pork. Ours is made from our own grass-fed beef, dry-cured and smoked for us by our butcher in Tenterfield. It's a genuine alternative for those who avoid pork for any reason, and honestly, it's delicious enough to stand entirely on its own merits — not just as a substitute.\u003c\/p\u003e\n\n\u003cp\u003eThe flavour is bolder and beefier than pork bacon, with a slightly firmer texture that holds up well in the pan and crisps beautifully at the edges. Try it in a breakfast roll, alongside eggs, or crumbled over a salad. Once people try it, they often keep ordering it alongside the pork bacon — because why choose?\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGrass-fed \u0026amp; grass-finished on our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eDry-cured and smoked by our butcher in Tenterfield, in small batches\u003c\/li\u003e\n  \u003cli\u003e100% beef — pork-free, ideal for those who avoid pork for dietary or personal reasons\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan-Fry (best method):\u003c\/strong\u003e No need for oil — the cure provides enough fat. Heat a pan to medium. Lay rashers flat and cook 2–3 minutes per side until the edges begin to crisp and the colour deepens. Don't rush it on too-high heat, or the edges will char before the centre renders properly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrill \/ BBQ:\u003c\/strong\u003e Cook on medium-high heat, 2 minutes per side. Watch carefully — the lower fat content compared to pork bacon means it can catch quickly. Excellent alongside eggs for a weekend breakfast.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOven:\u003c\/strong\u003e Lay on a rack over a baking tray at 200°C for 12–15 minutes, flipping once. Good for cooking multiple rashers at once without babysitting the pan.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 2–3 (320g) | 3–4 (400g)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 5 days (cured) | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"150 g – 199 g","offer_id":53469464789281,"sku":"BSF-BEEF-BACON-150","price":7.0,"currency_code":"AUD","in_stock":true},{"title":"200 g – 249 g","offer_id":53469464822049,"sku":"BSF-BEEF-BACON-200","price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-bacon.jpg?v=1792681840"},{"product_id":"diced-beef","title":"Diced Beef","description":"\u003ch2\u003eDiced Beef — Your Stew, Curry, and Casserole Workhorse\u003c\/h2\u003e\n\n\u003cp\u003eGood diced beef is the foundation of half the world's great slow-cooked dishes — and the quality of what you start with shows in the final bowl. Our diced beef comes from our grass-fed cattle raised on our family's Granite Belt farms, cut into uniform pieces that cook evenly and hold together through a long braise without falling apart into nothing. There's real flavour here because there's real beef here: no water injection, no shortcuts, no mystery cuts.\u003c\/p\u003e\n\n\u003cp\u003eWhether it's a Sunday beef stew, a richly spiced curry, a Portuguese-style braised beef, or a simple weeknight casserole, this is the starting point that makes the end result worth eating. It freezes beautifully in portions, which makes it ideal for batch cooking and stocking the freezer for busy weeks.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGrass-fed \u0026amp; finished on our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eUniform dice for even cooking in braises and curries\u003c\/li\u003e\n  \u003cli\u003eIdeal for batch cooking — freeze in portions for easy weeknight meals\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eBeef Stew (oven or stovetop):\u003c\/strong\u003e Toss diced beef in flour and season. Brown in batches in a heavy pot with oil over high heat — don't crowd the pan, or it steams instead of sears. Set aside. Cook onion, carrot, and garlic in the same pot. Deglaze with red wine or stock. Return beef, add more stock to just cover. Braise at 160°C (or low stovetop) for 1.5–2 hours until tender. Add root vegetables in the last 45 minutes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBeef Curry:\u003c\/strong\u003e Brown diced beef in batches. Add aromatics and curry paste or spices. Add coconut milk or stock and simmer on low heat for 1.5–2 hours. The collagen in the meat enriches the sauce naturally — no need for thickeners.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePressure Cooker \/ Instant Pot:\u003c\/strong\u003e Brown the beef first (don't skip this). Add aromatics and 250–300ml liquid. Cook at full pressure for 35–40 minutes. Natural release 10 minutes. Result: tender, flavourful beef in under an hour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 3–4 per 500g\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"350 g – 399 g","offer_id":54323301908769,"sku":"BSF-BEEF-DICED-350","price":13.1,"currency_code":"AUD","in_stock":true},{"title":"400 g – 449 g","offer_id":54323301941537,"sku":"BSF-BEEF-DICED-400","price":14.9,"currency_code":"AUD","in_stock":true},{"title":"450 g – 499 g","offer_id":53469462397217,"sku":"BSF-BEEF-DICED-450","price":16.6,"currency_code":"AUD","in_stock":true},{"title":"500 g – 549 g","offer_id":53469462429985,"sku":"BSF-BEEF-DICED-500","price":18.4,"currency_code":"AUD","in_stock":true},{"title":"550 g – 599 g","offer_id":53469462462753,"sku":"BSF-BEEF-DICED-550","price":20.1,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-diced-beef.jpg?v=1792681845"},{"product_id":"beef-cutlet-op-rib","title":"Beef Cutlet — OP Rib","description":"\u003ch2\u003eBeef Cutlet — OP Rib — Bone-In, All the Way\u003c\/h2\u003e\n\n\u003cp\u003eThe OP (oven-prepared) rib cutlet is what happens when you leave the bone on a scotch fillet — and what a difference that bone makes. It insulates the meat as it cooks, carries its own flavour into the surrounding muscle, and turns a great steak into something genuinely spectacular. This is a prestige cut from our grass-fed Banksia Springs cattle, where a lifetime of open grazing on our Granite Belt property has produced the marbling and depth of flavour that makes a bone-in rib cutlet worth cooking slowly and eating slowly.\u003c\/p\u003e\n\n\u003cp\u003eThis cut has presence. It's the kind of thing you put in the centre of the table. Best cooked with confidence — a hard sear to build a crust, then time and space to rest. The bone will still be too hot to touch when the meat inside is perfect: that's how you know it's done its job.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGrass-fed \u0026amp; finished on our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eBone-in ribeye — the bone carries flavour and moderates the cook\u003c\/li\u003e\n  \u003cli\u003eWell-marbled from grass-fed, slow-grown cattle — no shortcuts, no shortcuts in flavour either\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eCast-Iron Sear + Oven Finish (recommended for thick cuts):\u003c\/strong\u003e Bring to room temperature and season generously with coarse salt. Heat a cast-iron pan until smoking. Sear hard on both sides — 2 minutes per side. Hold against the pan on the bone-side to sear that edge. Transfer to a 180°C oven for 8–12 minutes depending on thickness, until internal temp reaches 54–56°C (medium-rare). Baste with butter, rosemary, and garlic during the oven stage. Rest 8–10 minutes, tented.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBBQ (direct + indirect):\u003c\/strong\u003e Sear on direct high heat 2–3 minutes per side. Move to indirect heat with lid down for 10–15 minutes. Rest well. The bone side benefits from being placed directly into the coals briefly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eReverse Sear:\u003c\/strong\u003e Place on a rack at 110°C until internal temp hits 46°C. Remove, rest 5 minutes. Blast in a smoking-hot pan for 60–90 seconds per side. Excellent results, maximum control.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 1–2 (depending on appetite and sides)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"350 g – 399 g","offer_id":53469463773473,"sku":"BSF-BEEF-OPRIB-350","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"400 g – 449 g","offer_id":53469463806241,"sku":"BSF-BEEF-OPRIB-400","price":23.8,"currency_code":"AUD","in_stock":true},{"title":"450 g – 499 g","offer_id":53469463839009,"sku":"BSF-BEEF-OPRIB-450","price":26.6,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-cutlet-op-rib_c2321fb5-c3f6-428d-bc42-c84ab4f40e87.jpg?v=1792710492"},{"product_id":"1-8-cow-share","title":"1\/8 Beef Share","description":"\u003cp\u003eAn eighth of a Banksia Springs cow, butchered to order. Approximately 25 kg total per share — meat plus bones and offal — sold at hanging weight. Cut composition includes mince, steaks, roasts, ribs, soup bones and offal. Our cattle live their whole lives on the open pastures of Banksia Springs in the Granite Belt — properly grass-fed beef.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"1\/8 share — approx 26 kg hanging weight","offer_id":53469464953121,"sku":"BSF-SHARE-BEEF-8TH","price":518.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-1-8-cow-share_8cdb3631-9e12-44e1-beff-3737a6b8d0fc.jpg?v=1792796466"},{"product_id":"beef-fat","title":"Beef Fat","description":"\u003cp\u003eGrass-fed beef fat — sold in roughly 1 kg packs, ready to render into tallow. From Banksia Springs cattle pasture-raised on the Granite Belt.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"Approx 1 kg, minced","offer_id":53469464920353,"sku":"BSF-BEEF-FAT-1KG","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-fat.jpg?v=1792681851"},{"product_id":"beef-stir-fry","title":"Beef Stir Fry","description":"\u003cp\u003eGrass-fed beef sliced thin for the wok — quick-cooking strips ready for stir fry. Pasture-raised from Banksia Springs.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"300 g – 349 g","offer_id":54323307446561,"sku":"BSF-BEEF-STIRFRY-300","price":11.7,"currency_code":"AUD","in_stock":true},{"title":"500 g – 549 g","offer_id":53469463216417,"sku":"BSF-BEEF-STIRFRY-500","price":18.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-stir-fry-card.jpg?v=1788813288"},{"product_id":"beef-topside-roast","title":"Beef Topside Roast","description":"\u003cp\u003eGrass-fed and finished Angus topside — a lean, tidy roast that slices beautifully. Roast it pink, rest it well. From Banksia Springs cattle on the Granite Belt.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"1.1 kg – 1.15 kg","offer_id":54323301155105,"sku":"BSF-BEEF-TOPSIDE-1100","price":37.1,"currency_code":"AUD","in_stock":true},{"title":"1.35 kg – 1.4 kg","offer_id":54323301187873,"sku":"BSF-BEEF-TOPSIDE-1350","price":45.4,"currency_code":"AUD","in_stock":true},{"title":"1.4 kg – 1.45 kg","offer_id":54323301220641,"sku":"BSF-BEEF-TOPSIDE-1400","price":47.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-topside-roast.jpg?v=1792681862"},{"product_id":"beef-broth-bones","title":"Beef Broth \u0026 Stock Bones","description":"\u003cp\u003eGrass-fed beef bones for stock and broth — marrow, knuckle and rib bones in a big bag. Roast first, then simmer for a day.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"Approx 3 kg","offer_id":53469470851361,"sku":"BSF-BEEF-BONES-3KG","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-broth-bones_bfa50b8f-4b41-4fba-828b-5b02c56cd89e.jpg?v=1792710473"},{"product_id":"1-4-beef-share","title":"1\/4 Beef Share","description":"\u003cp\u003eA quarter of a Banksia Springs Angus, butchered to order and cryovaced in meal portions — every premium steak, roasts, sausages, mince, bones and offal. Approximately 52 kg hanging weight, and our cheapest way to fill a freezer with clean grass-fed beef.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"1\/4 share — approx 52 kg hanging weight","offer_id":53469470884129,"sku":"BSF-SHARE-BEEF-QTR","price":950.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-1-4-beef-share_2048bf2e-6f25-45b5-a5a1-dc35aca8a49b.jpg?v=1792796460"},{"product_id":"beef-carnivore-sausages","title":"Beef Carnivore Sausages","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs grass-fed beef, Celtic sea salt.\u003c\/p\u003e\n\u003cp\u003eCarnivore beef sausages from our own grass-fed and grass-finished beef, six thick sausages to a packet, \u003cstrong\u003eseasoned with salt only\u003c\/strong\u003e: no pepper, no other spices.\u003c\/p\u003e\n\u003cp\u003eThe photo is of our sausages on the board for now; a photo of these is coming.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"550 g – 599 g","offer_id":54009318015265,"sku":"BSF-BEEF-SAUS-CARN-550","price":17.2,"currency_code":"AUD","in_stock":true},{"title":"600 g – 649 g","offer_id":54009318048033,"sku":"BSF-BEEF-SAUS-CARN-600","price":18.8,"currency_code":"AUD","in_stock":true},{"title":"650 g – 699 g","offer_id":54009318080801,"sku":"BSF-BEEF-SAUS-CARN-650","price":20.2,"currency_code":"AUD","in_stock":true},{"title":"700 g – 749 g","offer_id":54009318113569,"sku":"BSF-BEEF-SAUS-CARN-700","price":21.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-beef-carnivore-sausages_cb65f9ab-f857-4069-bfa1-40b6d9e8317d.jpg?v=1792718794"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/collections\/9TiHFFc.jpg?v=1792838904","url":"https:\/\/banksiaspringsfarm.com\/collections\/beef.oembed","provider":"Banksia Springs","version":"1.0","type":"link"}