Your End-of-Year Beef Ordering Checklist
- Maree O'Connor
- Nov 2
- 2 min read
Updated: Nov 5
Stay organised, stress-free and ready for the festive season
1. Plan Your Menu and Guest Numbers
List all upcoming functions and estimated covers
Identify which dishes feature premium cuts vs value/high-yield cuts
Calculate portion sizes and yield for each cut
Decide on buffet, plated or shared-plate service
2. Select Your Beef Cuts
Premium Cuts (Showstoppers)
Wagyu Brisket – Slow-smoked or roasted for plated dinners and festive buffets
Whole Eye Fillet – Elegant centrepiece for corporate or sit-down events
Ribeye / Scotch Fillet – Quick-cook, plated or high-ticket dishes
Rump Cap – Perfect for carving stations or grazing platters
Value / Versatile Cuts
Beef Flank – BBQs, salads, wraps or share plates
Blade Roast / Chuck – Slow-cooked braises, pulled beef or large-volume service
Brisket Flats / Point Cut – BBQ-style buffets or plated holiday dinners
3. Schedule Deliveries
Book deliveries early for peak-season dates
Keep buffer stock for high-demand cuts
Coordinate timing to reduce fridge/freezer stress
Confirm supplier availability and lead times
4. Portion, Prep and Store
Portion cuts immediately upon arrival
Label clearly by event/menu
Store at correct temperature to maintain freshness and flavour
Prep ahead where possible for efficiency
5. Communicate with Your Supplier
Share your menu plan and event timeline
Ask for advice on cut selection, portioning and prep tips
Confirm guaranteed supply of key festive cuts
Discuss any special requests (pre-trimmed, portioned or packaging preferences)
6. Extra Tips for a Smooth Season
Focus on Australian, ethically-raised beef — diners notice quality and provenance
Balance premium and value cuts to maximise profit and impact
Keep a running inventory to avoid last-minute shortages
Train staff on cuts and menu story — helps upsell and improves diner experience
Organised ordering = stress-free service + consistent quality + happy diners + better margins
