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 or casserole.
Chuck eye log is a boneless tender cut. It is therefore extremely tender and juicy with exceptional flavor.
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,…
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…
Reviews
There are no reviews yet.