Cut From the shoulder, the chuck is the perfect choice for stewing and making pies and casseroles. With its abundance of flavour and relatively short cooking time we really would recommend this braising steak for your hearty cold-weather meals, especially if you don't like your beef too lean.
With less than 5% fat this really is a premium minced beef. Using only a handful of selected cuts to ensure its low fat content and flavour are present in every ounce, meaning that its perfect for bolognese, meat balls, cottage pie, chilli, lasagne, tacos, burgers.
Cut from the rib and packed full of flavour the ribeye has long been the 'butchers' choice of steak. The great full flavour that comes from the marbling running through the steak also ensures that the steak is tender and moist. Matured on the bone for 28 days these are not to be missed.
Cut from the lower back of the steer, the rump steak has bags of flavour and a great steak 'bite' due to the way the muscle is used. The fat seams and top covering keep the finished steak tender and prevent it from being dry on the plate. Best cooked medium rare to enjoy its full potential.
Topside is the classic roasting joint for your Sunday lunch menu and its hard to go wrong with this option. Oven-roasted until slightly pink and left to rest for 20 mins after cooking means that the tenderness and flavour will shine through leaving you with nothing but compliments from your family and guests.
The Fore Rib really is something special and gets its name as its cut from the 'fore' (front) quarter of beef, its tasty fat marble and muscle make up ensures tenderness and a mountain of flavour for you and your guests. This cut even looks great as a centre piece to any table.