Your Beef Supplier Specialists

Order with Moco to easily find the brands you love or discover what's new and trending to make your menu stand out.

Search Moco's extensive portfolio of meat options, from great value brands through to the finest reserve labels.

All diligently selected by our team of butchers, ready to deliver to Brisbane, Sunshine Coast, Toowoomba, Gold Coast and beyond.

 

Wagyu Beef

Renowned for its rich flavour due to its exceptional marbling, Wagyu beef is the collective name for several Japanese cattle breeds, made from crossbreeding native Japanese cattle with European cattle. The result of careful genetic selection and breeding, Wagyu meat bears extensive intramuscular fat, known as marbling, that infuses the meat with a rich, buttery flavour when cooked.

Depending on the amount of Wagyu in the cattle's genetics, the Wagyu may be Pureblood Wagyu (>93.75% pure Japanese Wagyu), Full-blood Wagyu (100% Wagyu) or Crossbred Wagyu ranging from F1 to F3 (F1 meaning 50% Wagyu , F2 meaning 75% Wagyu, and F3 meaning 87.5% Wagyu).

Moco Food Services supplies Australian Wagyu from a variety of different brands. Learn more about these brands here:

      

Grain Fed

Grain fed beef is sourced from cattle that are finished on a diet of grain for a number of days usually between 100 days and 400 days. Cattle that are fed on grain are given a carefully balanced diet, usually barley, wheat and sorghum, as well as protein, fibre and fat to create consistent marbling throughout the meat. Due to the higher level of intramuscular fat, grain-fed beef has rich, buttery taste.

Moco Food Services supplies Australian grain fed beef from a variety of different brands. Learn more about these brands here:

 

         

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Grass fed

Grass fed beef is sourced from cattle that eat only grass for their entire lives. Most beef in Australia is fed on grass for a period of time, but only some cattle are grass fed from start to finish. Grass fed beef is a premium offering, with a complex flavour profile, less fat overall and a firmer, leaner texture. The meat is easily recognisable at a glance due to its soft, creamy and yellowish coloured fat. 

Moco Food Services supplies Australian grass fed beef from a variety of different brands. Learn more about these brands here: 

 

     

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Pasture fed

Pasture-fed cattle roam and graze on open paddocks, free to move around naturally, but may have their diet supplemented with grain and other feed. Like grass fed beef, pasture fed beef is has a firm, lean texture and has a soft, creamy and yellowish fat.

Moco Food Services supplies Australian pasture fed beef from a variety of different brands. Learn more about these brands here: 

   

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Beef Cuts

Shortloin

Chart of cattle with Shortloin cut highlighted in blue

The shortloin sits along the back of the animal and is home to some of the most tender and sought-after steaks, including the T-bone, porterhouse, and striploin. With minimal connective tissue and fine marbling, shortloin cuts deliver a tender bite and a mild, refined flavour.

Best use: Grilled and barbecued

Cube Roll

Chart of cattle with Cube Roll cut highlighted in blue

The cube roll, also known as the ribeye, is a premium cut from the rib section, renowned for its tenderness and rich marbling. The fine streaks of fat running through the meat melt during cooking, creating a juicy, buttery texture and exceptional flavour.

Best use: Grilled, pan-fried or roasted

Rump

Chart of cattle with Rump cut highlighted in blue

Rump steak is cut from the hindquarter and offers a great combination of flavour and value. It’s slightly firmer than premium cuts like tenderloin but boasts a rich, meaty taste. Its versatility makes rump a popular choice for bistros, pubs, and steak lovers alike.

Best use: Grilled, pan-fried or roasted

Chuck

The chuck cut comes from the shoulder area of the cow and is known for its rich, full-bodied flavour. It contains more connective tissue, making it ideal for slow cooking methods.

Best use: Braised, stewed or roasted

Blade

Chart of cattle showing Blade cut highlighted in blue

Blade is taken from the shoulder just above the chuck and is prized for its balance of flavour and tenderness. It’s a versatile cut often used for roasts or sliced into steaks, such as oyster blade steaks. When slow-cooked, blade becomes beautifully tender.

Best use: Pan-seared, roasted or grilled into steaks

Brisket

Chart of cattle with Brisket cut highlighted in blue

Brisket is cut from the breast or lower chest and is known for its bold flavour and coarse texture. It’s a tougher cut that benefits from slow cooking or smoking, allowing the connective tissues to break down into melt-in-the-mouth tenderness.

Best use: Slow cooked, smoked, barbecued or braised

Flank

Chart of cattle with Flank cut highlighted in blue

Flank steak is a long, flat cut taken from the belly of the cow, known for its robust flavour and lean texture. Though less tender than some cuts, flank becomes deliciously juicy when marinated and cooked quickly over high heat. Slice it thinly across the grain for stir-fries, fajitas, or salads.

Best use: Marinated, pan-fried or grilled

Silverside

Chart of cattle with Silverside cut highlighted in blue

Silverside is a lean and flavorful cut of beef taken from the hindquarter, just above the leg. Recognised for its fine grain and firm texture, silverside is low in fat and contains little marbling. Ideal for slicing thinly for sandwiches, cold cuts, or hearty meals.

Best use: Slow cooked or roasted

 

Topside

Chart of cattle with Topside cut highlighted in blue

The topside is a lean and tender cut taken from the inner thigh of the hindquarter. It’s known for its fine grain and versatility, perfect for slicing into steaks, or dicing for stir-fries and casseroles. When cooked correctly, topside offers a delicate balance of tenderness and flavour.

Best use: Stewed, roasted, braised, or cold cuts

 

Shin

Chart of cattle with Shin cut highlighted in blue

The shin, or shank, is taken from the lower leg of the animal and is one of the most flavoursome yet lean cuts of beef. Packed with collagen and connective tissue, it breaks down during slow cooking to create a rich, silky texture perfect for soups, casseroles, and braised dishes like osso buco.

Best use: Stewed, slow cooked or braised

 

Neck

The neck cut of beef, also known as the clod or chuck neck, comes from the front section of the animal and is a hardworking muscle with rich flavour. Beautifully tender when slow-cooked.

Best use: Braised or stewed

 

Marble Score

Marblescore refers to the amount and distribution of intramuscular fat within a cut of beef, which directly influences its tenderness, juiciness, and flavour. The Meat Standards Australia (MSA) grading system measures marbling on a scale from 0 to 9+, with higher scores indicating more visible fine white flecks of fat evenly dispersed through the meat. Cuts with higher marbling scores, such as those from Wagyu or premium grain-fed cattle, are prized for their rich, buttery texture and superior eating quality, making marbling a key indicator of premium Australian beef.

Learn more about Marble Score
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Meat Specialists

We have a team of meat specialists on the road to offer you highly marbled meat up to MB9+ Wagyu, as well as knowledge and techniques on getting the most out of value cuts, premium cuts and everything in-between. Our customers rely on our meat specialists to help in sourcing the right cuts and portions for their dishes - maximising quality and costs.

Our team is handpicked from a selection of chefs with a passion for meat, able to offer knowledge on everything from MB9 Wagyu to getting the most out of the value cuts, burgers and anything you need from your meat.

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