• beef •
know your meat
Rich flavour with delicious marrow running through the hollow centre of the bone. It is essential to cook slowly at lower temperatures with plenty of moisture that will make a rich tasty sauce. Cut right through the bone, it is perfect for Osso Bucco - Pot roast / braising / stewing.
Shin should be given plenty of time to cook slowly and can be obtained either on or off the bone. Foodies particularly enjoy the marrow in the bone - a very Continental delicacy. It is commonly braised or slow cooked to tenderize the meat. Best for slow cooked soups and stews.
A well marbled cut with a lovely meaty flavour that grows as you chew. Too loose a grain for anything other than slow cooking - Curry / Stewing / Braising.
Very flavoursome, as a result of being a well exercised part of the animal. Steaks from the flank must be served rare or should employ alternative, slower cooking techniques.
Fabulous flavour if braised really slowly. A good cut if you have a range-cooker, this meat is perfectly suited for boiling and gives soups and stocks a good taste.
A popular cut of meat that is usually sold in the form of braising steak. This beef cut is slightly more tender that traditional stewing steak, to ensure that the meat is tender when served, is best to cook it in a slow fashion. Cut thinly, it’s ideal for frying but it’s always best not to overcook.
A flavorful cut, best when cooked slowly at low temperature. Brisket has a lot of texture and reasonable fat cover. It works well with moist slow heat and is excellent for curing. Traditionally used for smoked barbeque and corned beef.
The silverside is very similar to topside, but requires slower cooking. Used to make salt beef or corned beef. The top rump is a lean cut that is ideal for roasting, or can be thinly sliced to provide an inexpensive frying steak.
Amazing value for money, a nice bit of beef that's been slow grown, with a fabulous full flavour and a sweet fat that's crisp and enjoyable - Fry / BBQ / grill.
Cut of meat with a rich beef flavor, most commonly found as very tender, very pleasant steaks off the bone. Roast or cut into steaks and fry/grill.
A meat reserved for a special occasions, great for broiling, pan frying or oven roasting. Flavorful, juicy and tender, coming from the lightly worked upper rib cage area, its marbling of fat makes it very good for fast and hot cooking.
This slightly tougher cut is great for steak, roasts and stewing. This muscular shoulder section has a high proportion of fat making juicy hamburgers of a robust flavor.
Full of flavour. Generally they are cheaper cuts of meat as there is a reasonable amount of fat and connective tissue throughout. For best results, it is recommended to cook slowly with plenty of moisture.