Showing all 11 results
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BEEF RIB CUTLET
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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BLADE STEAK
Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried, or diced for slow-cooking in a braise.
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BOLAR BLADE ROAST
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…
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BONELESS SHIN
Much like other well-exercised cuts of Beef, slow-moist cooking methods, such as braising and stewing are best used to break the connective tissues and soften up the meat.
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BUTT FILLET
The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because it’s so lean and tender, it is best suited to fast, hot cooking methods to ensure…
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CHUCK EYE LOG
Chuck eye log is a boneless tender cut. It is therefore extremely tender and juicy with exceptional flavor.
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CHUCK RIBS
Chuck’s ribs are a crowd favorite, known for their richness and meatiness. Best slow-cooked for a flavourful, moist, and tender result.
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CHUCK ROLL
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.
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CORNED SILVERSIDE
Being a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
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EYE OF KNUCKLE
The knuckle sits above the knee joint at the front of the hind leg. Made up of three muscles, it’s prepared from the thick flank by removing the cap muscle and associated fat. The eye of the knuckle is the lean, center-weight-bearing muscle with little connective tissue. Used for roasting or preparing further into medallions,…
