Brand Spotlight: Royal Beef - Where Consistency Meets the Cut

Not every steak tells the same story.

Some are unpredictable — shrinking in the pan, uneven on the grill, or inconsistent from one box to the next.

That’s why chefs, club managers and foodservice professionals are turning to Royal Beef, a grain-fed program built around one goal: reliable quality, every time.

Royal Beef is produced in eastern Australia’s cattle heartlands and finished on a carefully managed grain diet.

Every animal is graded Young Prime (YP), capped at a maximum 325 kg carcass weight, and assessed for meat colour (1B–3) and fat colour (0–3).

That attention to detail means steaks that plate evenly, roast joints that carve beautifully, and yields that meet chef expectations service after service.

Royal Beef isn’t just about a name — it’s about the cuts that land on the pass:

Cube Roll (Ribeye Roll): Known for deep marbling and rich flavour, this is the hero cut for premium steak specials.

Scotch Fillet / Rib Eye: Tender, juicy and perfectly portioned for consistent performance on busy grill lines.

Porterhouse / Striploin: A chef’s classic, balancing tenderness with texture, perfect for bistros and pubs.

Eye Fillet (Tenderloin): Lean, delicate and highly sought after on fine-dining menus.

Rump, Brisket, and Secondary Cuts: Reliable for roasts, slow cooking, and bulk service dishes — delivering flavour and yield without compromise.

From a premium ribeye to a humble brisket, Royal Beef keeps one promise: consistency from cut to cut, box to box.

Trusted Supply Chain Behind the label is the strength of JBS Australia. Royal Beef is processed at the Dinmore (EST 235) and Rockhampton (EST 384) facilities — operations that uphold strict standards of animal welfare, food safety and grading accuracy.

At à La Carte Meats we make Royal Beef available to chefs across Queensland and beyond, ensuring kitchens can count on steady supply and dependable specification.

Royal Beef has quietly earned a place in Australian foodservice because it solves the problems that matter most in a busy kitchen:

• Cuts that cook evenly

• Steaks sized for consistency

• Reliable yields that protect margins

Flavour and tenderness chefs can trust No hype. No gold foil. Just grain-fed beef that works as hard as the chefs who cook it.

Contact the à La Carte Meats team for pricing, specs or a first taste.

Because not every crown is worn with gold. Some are served, seared and savoured.