Want to impress your friends and family at the next backyard barbecue? Or maybe you just want to indulge yourself. Either way, pack your appetite for this impressive thick-cut rib steak.
For more than 40 years, the Bruce family has raised grass-finished beef on a long stretch of peninsula in Northwest Tasmania. John and Angela Bruce, along with their veterinarian daughter Dr. Emma, son Lain, and his wife Jane, are firmly committed to land welfare and sustainability that produces all-natural and deliciously rich beef.
Nestled within the 1826 Royal Charter land grant to the Van Diemans Land Company, Western Plains has a longstanding history of fresh pastures and clean sea air. Known for the Circular Head or “Nut,” this peninsula preserves perennial grasses including ryegrass, fescue, and clovers.
I'm so happy that you guys created this and that I found it. It is such an easy way to get amazing quality beef and the prices are great. Plus I'm trying some cuts that I never would have otherwise.