Our spectacular prime-quality Op Ribs are a favourite at steakhouse diners everywhere.

Many people consider Op Rib to be the absolute high point of quick-cooking beef cuts.

The finely marbled fat content ensures the meat is always tender, juicy and full of flavour.

The distinctive flavour of our ribs make it the richest, beefiest tasting beef available on the Australian market.

Cook your rib eye in a rack or as individual steaks. Either way our OP Ribs literally melts in your mouth.

Direct from our pastures to your plate, our prime rib eye cuts are always juicy, tender and full of flavour.

         

Cooking Concepts

 

 

 

BBQ

 

Pan Fry

 

Grill

Sticky grilled beef ribs

 

 

Ingredients

1kg beef ribs, 80 ml tomato ketchup, 150 ml stout, 4 tablespoons barbeque sauce, 1 heaped teaspoon English mustard, 2 tablespoons of chilli sauce, 4 teaspoons malt vinegar, 4 teaspoons honey'

Recipe

Preheat oven grill to high

Combine all ingredients and rub all over the ribs.

Place the ribs on the grilling tray lined with foil. over a high heat and grill for 2 minutes on each side or until ribs become charred.

Turn heat to medium and continue cooking until the ribs have become sticky and caramelised.

Serve with hot chips

Nothing compares to the eating quality of the succulent rump steaks from Kilcoy Pure.

Our rump steaks are so highly prized throughout Australia they are sort after by the major supermarket chains, 5-star hotels and top restaurants.

Our tender rump steaks are full of flavour and ideal for grilling and barbequing.

Direct from our rich farmlands to your plate, Kilcoy Pure produces the best beef you’ll ever taste.

         

Cooking Concepts

 

 

 

BBQ

 

Stir Fry

 

Grill

 

Pan Fry

Stir Fried Sichuan beef with choy sum

 

 

Ingredients

500g thinly sliced rump steaks, 2 tablespoons light soy sauce, 1 tablespoon Chinese barbecue sauce, 2 tablespoons Chinese cooking wine, 1 clove garlic, crushed, 2 teaspoons grated fresh ginger, 1 teaspoon cornflour, 1 tablespoon peanut oil, 600g baby choy sum, trimmed, 2 tablespoons oyster sauce, 2 teaspoons peanut oil, 1 teaspoon sugar, 1 tablespoon Sichuan peppercorns, toasted, crushed, 4 green onions, sliced thinly, 160g (2 cups) bean sprouts

Recipe

Slice beef into bite-sized ribbons beef and combine with soy and barbecue sauces, wine, garlic, ginger and cornflour in medium bowl.

Cover and refrigerate 3 hours or overnight.

Drain beef over small bowl; reserve marinade.

Heat peanut oil in wok or large frying pan; stir-fry beef, in batches, until browned.Set aside.

Place choy sum in large heatproof bowl, cover with boiling water; stand 2 minutes.

Drain choy sum, return to bowl pour over oyster sauce, extra peanut oil and sugar.

Heat wok to hot and put in reserved marinade, peppercorns and onion and stir-fry until sauce boils.

Add sprouts and beef and stir-fry until just combined.

Serve beef on top of choy sum.

Produced to the highest standards in the world our Scotch filet is an Australian stand out.

To tackle everyday challenges, you need the right fuel. Our beef is packed with protein for strength, iron for energy and zinc for brainpower.

Our superior reputation has been built on consistent eating quality, reliability and integrity.

We are absolutely committed to providing our customers with the best Scotch fillet in Australia

From the farm to plate we deliver the most tender and tasty cuts every time.

Our customers know that the Kilcoy Pure is a symbol of quality they can trust.

         

Cooking Concepts

 

 

 

BBQ

 

Slow Cook

 

Stir Fry

 

Pan Fry

Beef Strogonoff

 

 

Ingredients

800g Scotch fillet, 50g butter, 1 onion, thinly sliced, 1 1/2 tbsp paprika (combination of hot and sweet), 300g button mushrooms (halved or quartered), 3 tbsp olive oil, 1 T tomato paste, 300ml sour cream (light if preferred), salt and pepper, juice of half a lemon, fresh chopped parsley

Recipe

Slice fillet into thin bite-sized strips

Place a deep pan on a medium heat, melt butter and fry onion until soft. Add paprika and cook for a couple of minutes, being careful not to let the onion brown.

Add mushrooms and cook for a further 3-5 minutes, remove contents and set aside.

Season beef with salt and pepper, return pan to heat, add half the olive oil and cook beef in two or three batches - you want to seal and caramelise the meat, not stew it.

Remove beef and set aside.

Return mushroom and onion mix to pan, pour in cream, bring to the boil and simmer for a minute until it starts to reduce. Return steak to pan with lemon juice and some parsley.

Serve with tagliatelle.

Endorsed and certified by Meat Standards Australia our customers are always assured of maximum flavour and tenderness..

By maintaining the highest standards in animal welfare and product quality, our meat stands head and shoulders above the rest.

Our Kilcoy Pure cube rolls stand out from the rest for juiciness, texture and quality.

Serve whole or slice into juicy steaks.

We are among the leaders in the meat processing sector employing the latest technologies to ensure continued improvement in production and efficiency, without sacrificing superior levels of meat safety.

         

Cooking Concepts

 

 

 

Roast

 

Spit Roast

Beef Cube Roast with Rich Pan Gravy

 

 

Ingredients

1 beef Cube Roll, 1.5 - 3 kg, 1 tablespoon olive oil, 1 tablespoon crushed garlic, 1 1/2 teaspoons dried thyme,1 1/2 teaspoons dried sage, 1/2 teaspoon dried crumbled rosemary, 2 teaspoons sea salt, 1 teaspoon ground black pepper, Pan drippings, 4 tablespoons plain flour, 2 cups beef stock, Salt and pepper

Recipe

Heat oven to 220C

Place the roast, fat side up, on a rack in a roasting pan.

Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.

Roast the beef for 15 minutes. Reduce oven heat to 180C and roast for 45 minutes

Let the roast rest for 15 minutes before slicing.

Arrange the beef on a platter and serve with the pan gravy.

Pour the pan drippings into a saucepan and stir in 4 tablespoons of flour. Cook over medium heat, stirring constantly, for 1 minute. Add the beef broth and continue cooking, stirring, until thickened.

Season with salt and pepper as desired.

Tight in texture with a definite grain, our striploin primal cuts have good marbling and a strong beefy flavour.

If you love roast beef and want to feast on something special, this is definitely the cut for you.

Our carefully selected prime quality Striploin beef is grain finished for 100 days making it the preferred choice of butchers, top restaurants, hotels and caterers.

Our succulent 100-day grain striploin s are rich in flavour, texture and appearance and is the envy of our competitors.

Perfect for roasting with meaty scents and of course lots of leftovers for the week ahead.

Carved from the muscle along the back of the cow, the striploin cut is a luxurious roasting treat.

         

Cooking Concepts

 

 

 

Roast

 

Spit Roast

Mediterranean style roast beef

 

 

Ingredients

1.8 kg prime rib roast, 3-5 cloves garlic, minced, 2 tablespoons chopped fresh thyme, 2 tablespoons coriander seeds, lightly crushed, 2 tablespoons olive oil, 1 tablespoon dill seeds, 2 teaspoons sea salt, 1 teaspoon black pepper

Recipe

Using a mortar and pestle, combine all herbs, salt, pepper, garlic, and olive oil. The mixture should resemble a paste.

Coat rib roast with the seasonings and sit for 20 minutes.

Meanwhile, preheat grill for medium-high heat.

After 20 minutes, place roast on a grill rack in a roasting pan and cook for 1 1/2 hours.

Remove from heat, let sit for 15 minutes, and slice.

Due to our exemplary animal welfare practices we produce the finest primal rumps in Australia.

Our succulent, primal rumps are perfect for roasting or slicing into smaller cuts.

Our premium beef is produced in a fashion that ensures consistent eating quality and inspiring our customers to come back for more.

Our primal rumps are universally acclaimed for their quality and are always in demand in leading hotels and restaurants.

         

Cooking Concepts

 

 

 

Roast

 

Spit Roast

Provincial pot-roasted rump

 

 

Ingredients

1.5kg whole rump, trimmed of fat, 180 ml tomato sauce, 1 cup red wine, 4 tablespoons Worcestershire sauce, 1 heaped teaspoon English mustard, 4 teaspoons malt vinegar, 4 teaspoons honey

Recipe

Heat oil in a skillet and over high heat, brown beef on all sides. Season the beef and transfer to a large saucepan.

Combine all the other ingredients and pour over beef.

Cover sauce pan with a lid and simmer slowly four 4 hours, basting every 30 minutes.

Our gentle livestock handling is the secret for our on-going success in producing the best Sirloin steaks in Australia.

Kilcoy Pure consistently produces sirloin cuts that are rich flavour, exquisitely marbled and a robust in texture.

Grain finishing and tender loving care ensures our steaks are juicy, superbly marbled, tender and with just the right amount of chewiness.

Customers to come back time and again as they know they can rely on the eating quality of our prime steaks.

When you see the Kilcoy Pure brand you can be assured of wonderful, high quality meats.

         

Cooking Concepts

 

 

 

BBQ

 

Stir Fry

 

Grill

 

Pan Fry

Beef Stroganoff

 

 

Ingredients

1 kg round steak (cut in cubes or strips), 2 Tablespoons olive oil, 2 Tablespoons butter, 1/2 cup diced onions, 2 crushed garlic cloves, 100g fresh mushrooms, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 Tablespoon soy sauce, 1 Tablespoon Worcestershire sauce, 1 Cup sour cream, Wide egg noodles

Recipe

Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.

Add onions, garlic, mushrooms and sauté until onions are glazed and clear.

Add soups, soy sauce, Worcestershire sauce while stirring to combine.

Add sour cream and stir. Add browned beef.

Bake covered in 150 degree oven for 2hrs.

Serve over wide cooked egg noodles.

Direct from our farms to your plate, our prime OP rib cuts are always juicy, tender and full of flavour.

Kilcoy Pure is proud of its reputation as an industry leader in the OP primal rib cut market.

Nothing compares to our succulent, hormone-free OP Primal cuts of premium beef.

With the distinctive, rich beefy flavour our ribs are the preferred choice of eaters throughout the nation.

Kilcoy OP ribs are always in demand from Australia’s leading supermarkets, top restaurants, and catering companies.

         

Cooking Concepts

 

 

 

Roast

 

Spit Roast

Rotisseried Prime Rib Roast

 

 

Ingredients

1.5 kg bone-in rib roast, 1/3 cup olive oil, 4 cloves garlic minced, 1 tablespoon sea salt, 1/2 tablespoon dried oregano, 2 teaspoons dried thyme, 2 teaspoons onion powder, 1 1/2 teaspoons apple cider vinegar, 1 1/2 teaspoons black pepper, 1 teaspoon dried tarragon, 1 teaspoon mustard powder, 1 teaspoon chili powder, ½ cup extra virgin olive oil

Recipe

Run the rotisserie skewer through the centre of the rib roast and secure with the rotisserie forks.

Place skewered meat in the centre of a preheated rotisserie grill.

Grill on high for 20 minutes then reduce the temperature to medium low.

Baste every 15 minutes for 2 hours with ½ cup of oil mixed with remaining ingredients.

Remove from grill remove the rotisserie rod and cover and rest for 20 minutes.

Kilcoy tender beef cheeks are reliably rich in flavour and always provides a juicy eating experience.

Kilcoy tender beef cheeks are always rich in flavour and provide a delicious eating experience.

Our grain-finished Australian beef cheeks are always tender, conveniently packaged and ready to cook. .

Kilcoy premium beef cheeks are perfectly proportioned and are ideal for braising to provide “a melt-in-your-mouth” experience. Their stunning taste and sticky texture make them the ideal comfort food for all the family.

A rare cut and real delicacy, our beef cheeks will have your guests begging for more. Our finest Kilcoy beef checks are now available to our customers nationwide.

         

Cooking Concepts

 

 

 

Slow Cook

 

Oven

 

Hot Pot

 

Pot

Beef Stroganoff

 

 

Ingredients

2 tbsp olive oil, 4 Kilcoy beef cheeks, 3 onions, halved and thinly sliced, 3 thinly sliced Australian garlic cloves, 2 bay leaves, 4 thyme sprigs, 1 ½ cups of red wine, 1/2 cup beef stock

Recipe

Heat 2 tbsps oil in a frypan large enough to fit beef cheeks snugly.

Add cheeks, cook over high heat until browned (3-5 minutes each side)

Transfer to a casserole dish and set aside.

Add another tbsp. of oil to the frypan and saute onion and garlic until they begin to caramelise (8-10 minutes).

Add herbs, red wine and stock to frypan, season to taste, then bring to a simmer.

Pour contents of pan over cheeks into casserole dish, cover with a lid and cook in oven for 3-3½ hours.

To serve place each cheek on a mound of mashed potato and ladle 1-2 tablespoons of the casserole liquid over the meat

 

Farming Region

 

About Pure

 

 

Premium 100 day grain fed beef with an exquisite natural texture and high marbling.

“Our cattle eat grain at their own leisure which allows marbling to spread through all the muscles.

Kilcoy Pure is the jewel in the Kilcoy Range, offering consistent eating quality with exceptional flavour and tenderness.

We use only Australian wheat, barley and sorghum grains mixed with alfalfa and other forage crops to produce the perfect feed yard ration. Together these grains bring out the naturally rich, tender flavours of our premium grain-fed beef.

Our 100day grain fed beef is absolutely free from any hormone or growth promotants and Halal accredited.

 

 

Pure Cuts

 

Pure Beef Cheek

Kilcoy tender beef cheeks are reliably rich in flavour and always provides a juicy eating…

Pure Cube Roll

Endorsed and certified by Meat Standards Australia our customers are always assured of maximum flavour…

Pure Op Rib

Our spectacular prime-quality Op Ribs are a favourite at steakhouse diners everywhere. Many people consider…

Pure Op Rib Primal

Direct from our farms to your plate, our prime OP rib cuts are always juicy,…

Pure Porterhouse

Our gentle livestock handling is the secret for our on-going success in producing the best…

Pure Rump

Nothing compares to the eating quality of the succulent rump steaks from Kilcoy Pure. Our…

Pure Rump Primal

Due to our exemplary animal welfare practices we produce the finest primal rumps in Australia.…

Pure Scotch

Produced to the highest standards in the world our Scotch filet is an Australian stand…

Pure Striploin

Tight in texture with a definite grain, our striploin primal cuts have good marbling and…

Preferred Distributor

 

 

 

 
 
 
 
Contact

Call us Today 02 9896 7222

1000 characters left

Our Brands 

 

 

Natures Choice Tender Beef

Award winning export grade Australian beef sought after for flavour, tenderness, texture and consistency. “Brand of choice across the…

Emerald Mountain

Emerald Mountain produces premium veal and beef for both domestic and international markets. “Consumers deserve top quality veal, which…

Kilcoy Pure

Premium 100 day grain fed beef with an exquisite natural texture and high marbling. “Our cattle eat grain at…

Ebony Black Angus

Pure bred premium quality Black Angus 100 day grain-fed beef with exceptional flavour, consistency and tenderness.. Ebony Black Angus…

Riverina Royal Angus

Mouth-watering 100 day grain fed beef that boasts natural flavour, texture and consistently superior tenderness. “Riverina Royal cattle are…

Diamantina Wagyu

Sourced from the finest Japanese Wagyu genetics Diamantina Wagyu has exceptional marbling, tenderness and flavour.. Diamantina Wagyu is the…

Golden Jubilee

Hand selected prime quality cattle and grain finished for 100 days to deliver a juicy, marbled, tender eating experience.…

Junee Lamb

Raised and finished on grass in the rich Riverina region in NSW our prime, Junee Gold Lamb has exceptional…