This cut responds well to moist, slow extended cooking methods. Cheek is perfect diced in curries, braises, and stews, but also holds its shape well when cooked whole.
Because of its high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Korean-style grill cooking.
The beef bolar blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry, or diced for slow cooking in a braise…
Take a beef standing rib roast and slice it into steaks. This gives you a rib cutlet. If you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are tender, full of flavor, and perform best when cooked in a pan, on a barbecue, or sliced thinly…
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