Serve the best steak in the world. Period.
Once you've experienced our Gourmet Wagyu steaks, you'll never go back to supermarket bought again.
100% Grass-Fed Wagyu Steaks are the undisputed King of Steaks.
Fire up the grill or turn on the oven and get ready to make a masterpiece!
Enjoy incredible restaurant-quality steaks in the comfort of your own home with Expleo gourmet grass-fed beef steaks.
We have a reputation for offering the finest meat on the market.
It’s easy to order the best steaks online with a gourmet selection and a wide variety of cuts available. The most flavourful meat in New Zealand, cut by our expert butchers with the convenience of to-your-door delivery.
Try some and then you'll know what all the fuss is about!
100% Grass-Fed, Free Range Beef
When and where do you deliver?
We currently deliver throughout the North Island.
We deliver 5 days a week (Monday to Friday).
All other orders received before 12 noon Monday to Friday will be delivered approximately within 48-72 hours, while those placed over the weekend will be delivered Monday or Tuesday.
We currently deliver throughout the North Island.
We will email, phone or text you to confirm your delivery that day.
What are the delivery costs?
Shipping is FREE for all orders over $250.00
Delivery costs for orders under $250.00 are $10.00 including GST per order.
Approximate Meat Weight
Please note that due to the nature of our products and our meat cuts that all weights are approximate meat weight. This means we endeavour to cut and provide your meat to the closest possible weight to what we sell as advertised, in some cases it may more slightly more or less to within 5% margin.
Guide to Meat Weights
When buying steaks the most common size asked for is 250gms. 180gms to 200gms is a good size for eye fillet for the average eater.
Mince etc, use 125gms per portion in spaghetti but 150gms per head for mince and potatoes.
For roast beef buying, think 180gms per head (raw weight) for children and small eaters and 225gms (raw weight) for average eaters.
