Make the most of beef with pies, hotpots or stir-fries. Get creative with different cuts of Beef & Veal. Use mince for cottage pie, stewing cuts for beef stroganoff and sirloin can be spiced up for a warm steak & blue cheese.
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Brisket
(12 items)
What is brisket? A cut of beef needs to be cooked slowly to break down the connective tissues. The unique thing about this cut of beef is that it can be slow cooked so it’s fork tender, yet still sliceable. It also has a better beefy flavour compared to other...
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Chuck
(18 items)
When properly cooked you will be rewarded with a delicious chunk of meat full of rich beefy flavour. Chuck is best when you cook it long and slow, like braising it in the oven, or quickly, like broiling or pan-frying it. Choose a technique that fits your skill level and...
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Rump
(16 items)
Rump is a great every day cut that can be used in stews, pasta sauce and stir-fries when thinly sliced and is great for marinating. Although rump steak is similar to sirloin, it is a less expensive cut and can be tough. Marinating followed by proper cooking is the key to...
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Short Ribs, Beef Cheek, Beef Shin, Oxtail
(7 items)
These narrow cuts of beef are shorter than traditional ribs. The meat off of these bones isn't as tender as the meat of a steak, but it has much more flavour.
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Topside, Silverside, Corned Beef
(15 items)
Often nicknamed the 'poor man's sirloin', it can be used as an inexpensive roasting joint, but the lean meat yields much better results as a slow-cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.
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Veal
(13 items)
Veal is known for its high quality, tenderness, and intensity of flavour. Our veal's fine-grained texture makes it tangibly tender and versatile to prepare. Veal is also easy to digest and low in cholesterol.
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Handmade Value Added
(6 items)
Vacuum packed, portioned controlled, diced, minced and sliced. Prepared for your cooking needs.
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