Rump steak
Our traditional, Rump Steak is renowned for holding more flavor. Our Steaks are always packed with succulent flavor. Always freshly prepared by our skilled butchers, meat is cut carefully by hand so it’s just the perfect size. All our steaks are only of the best quality allowing us to guarantee the highest standards.
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BOTTOM ROUND ROAST
Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
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BRISKET FLAT
The leaner portion is from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut is used for corned beef and is popular as smoked barbecue.
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SHIN BONE-IN/ OSSO BUCO
Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full-bodied flavor…
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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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