Las Vacas features professionally trained butchers and cases stocked with prime meats as well as a wide ranging selection of provisions and prepared items.

Whether you’d like to recreate the steak you just enjoyed here or stop in and pick up a meal on the go, our butcher and our kitchen will have everything you need to cook and eat well, here or at home.

Meat

Serving certified Halal Australian beef and New Zealand lamb, Las Vacas provides all of your primary cuts and family favourites as well as beef roasts, pies, sausages and sought after specialties like Grade 8 and 10 Wagyu Beef and Black Angus.

Beef
Rib eye / Scotch Fillet
The rib eye is a cut sliced from the roast that sits at the top of the rib primal (commonly known as Prime Rib) of the animal. Served as Rib Steak/OP ribs when the bone is attached, the rib eye, as the name implies, is the centre portion of the rib steak, without the bone.

It is one of the more flavourful and tender cuts of beef, due to the fat and marbling it contains in addition to the muscle getting a lot of exercise during the life of the animal.

Uses
Steak Barbeque Roast Sukiyaki Shabu Shabu

Stri ploin / Sirloin
The sirloin is butchered from the upper loin portion of the animal. Also known as the striploin, this cut consists of a strip of fat on the top. Though not as tender as other cuts, the striploin is still great at delivering excellent flavour.

Uses
Steak Barbeque Roast Sukiyaki Shabu Shabu Bulkogi

Tenderloin
Beef tenderloin comes from the most tender part of the animal, the middle of the back; from the lumbar vertebrae, near the kidneys. The reason it is so tender is because it is in an area that doesn’t bear any weight or get much exercise, so it stays very soft and tender, making it a firm favourite in most dishes.

There are three main parts of the tenderloin: the butt, the center cut, and the tail.

Uses
Butt
Carpaccio Stir fry Sukiyaki Shabu Shabu
Center Cut
Steak Fillet Mignon Chateaubriand Beef Wellington Roasts Tataki
Tail
Stir Fry Beef Stroganoff Roast Tartate Yukhoe

Rump
A frequently used muscle, the meat from the hindquarters of the animal is lean but tougher compared to other cuts. The rump, with its thick layer of accompanying fat, is considered one of the best and most flavourful beef cuts.

Uses
Steak Roast Curry Stew Rendang

Other beef products:
  • Burger patties
  • Beef wraps
  • Sausages
  • Salami

Lamb
  • Lamb shoulder
  • Lamb chops
  • Lamb Burger
  • Patties

Retail
At Las Vacas we believe that the quality meat is at the heart of a great meal. But we know if you add a few gourmet touches like marinades, sauces, herbs and pastas, you can turn a great meal into a masterpiece.

Come visit our outlets for your final touch in making a great meal!