Your cart

Your cart is empty

Continue shopping
peter's club

Join us

Treat yourself to expert meat tips, delicious recipes, and exclusive offers straight to your inbox.

By completing this form, you are signing up to receive our emails and can unsubscribe at any time

Beef roast

Roast

Get free delivery on orders over $120 across metro Melbourne and beyond

6 Results

Clear all

6 Results

$
to
$

The highest price is $167.80

Clear all
Grass fed beef eye fillet

Grass Fed Beef Eye Fillet

from $81.50

from $81.50

Girello roast

Grass Fed Beef Girello Roast

$31.90

$31.90

Grass fed beef scotch fillet

Grass Fed Beef Scotch Fillet

from $82.50

from $82.50

Grass fed rib eye roast

Grass Fed Beef Rib Eye Roast

$139.00

$139.00

Oyster blade

Grass Fed Beef Oyster Blade

$35.90

$35.90

Grass fed beef porterhouse

Grass Fed Beef Porterhouse

from $74.90

from $74.90

Peter Bouchier offers a range of grass fed beef roasts suited to slow cooking, Sunday lunch, and entertaining. Choose from a rib eye roast, Scotch fillet, topside, silverside, brisket and more, all prepared to our standards for quality and consistency.

Not sure what to choose? For a tender centre cut roast, look for rib eye roast or Scotch fillet. For classic roast slices, topside and silverside are reliable favourites. For low and slow cooking, brisket and chuck are best when cooked gently until tender.

Our grass fed beef is sourced from trusted Australian producers in Victoria and New South Wales.

Delivery is available across metro Melbourne and selected regional areas. Delivery days and lead times vary by location, so please check our Delivery Area page for details.

We are passionate about quality meat

Meat sourced from leading producers

Handcrafted smallgoods and ready meals

Friendly, knowledgeable customer service
Beef roast

Roast

Looking to buy a beef roasting cut? The best roast depends on how you like to serve it. Some cuts stay sliceable and lean, while others are designed for low and slow cooking until tender.

  • Chuck or chuck eye: Cut from the neck and shoulder area. Full flavoured and best cooked low and slow until tender.
  • Oyster blade roast: A shoulder cut with marbling. Great for slow roasting or braising.
  • Rolled rib roast: Rich and well marbled. A great choice for entertaining and a pink centre.
  • Giello roast: Lean and sliceable. Suits traditional roast beef and sandwiches.
  • Brisket: From the chest. Ideal for low and slow cooking until it pulls apart.

Rest your roast before carving. This helps keep it juicy and makes it easier to slice.

Frequently Asked Questions