A GUIDE TO OUR BEEF CUTS

Because we process whole animals, nose to tail, we would like to encourage you to try new cuts outside your usual repertoire. Secondary cuts like skirt and flat iron steaks, brisket and chuck on the bone are less expensive that prime cuts like eye fillet, yet when cooked properly have loads more flavour and are far more interesting!

STEAKS & QUICK COOKS

DENVER STEAK: this is a secondary steak with extensive marbling, which equates to loads of flavour. Like with all our secondary steaks, we recommend cooking denver steaks over a hot char-grill, pan or barbecue until it’s medium rare and has a caramelised crust. Rest the steak for five minutes before slicing crosswise against the grain to serve (this is crucial, otherwise the steak will be sinewy).

EYE FILLET: is tender and juicy with minimal fat or connective tissue. It can be oven roasted or barbecued or pan-fried. We recommend serving medium rare. It can also be cut into strips for stir-fries or finely chopped for steak tartare.

FLAT IRON STEAK: is extremely tender, juicy and full of flavour. Cook on a very hot ridged chargrill or barbeque for 2-3 minutes each side until medium rare. Allow to rest, then slice thinly against the grain. Recipe: Flat Iron with Thyme Rub

HANGER STEAK: another tasty secondary cut. Grill over a hot pan or barbecue until rare or medium rare. Season with a little salt and pepper. Rest and then thinly slice against the grain.

MERLOT STEAK: cut from the heel of the steer just above the Achilles tendon, the merlot steak is a lean cut that will cook quickly over high heat. It’s tender, but rich and full flavoured and we recommend grilling and serving rare or medium rare. Rest before slicing the steak into slices, perhaps dotted with one of our seasonal butters. Recipe: Merlot Steak with Chimichurri

MINUTE STEAK: as the name suggests, cooking time for this steak is short, in fact a minute each side over a high heat does the trick. It’s perfect for a hassle free, speedy meal. Recipe: Minute Steak with Charred Asparagus Salad & Lime Dressing

POPE’S EYE: this small, well marbled piece of meat sits in the aitch bone making up part of the pelvis. It has loads of flavour and is beautifully tender. Season well just before cooking on a very hot grill or pan until medium rare.  Recipe: Grilled Pope’s Eye Steak

PORTERHOUSE: also known as sirloin steak, porterhouse is a popular cut because of its fine, yet firm texture and rich flavour. Brush steaks with oil, season to taste and then cook on a very hot barbecue or char-grill pan until cooked to your liking. Rest before serving. Recipe: Porterhouse with Mushrooms, Shallots & Pinot Noir

RIB EYE STEAK: this cut, with the rib bone attached to the scotch fillet, is pure decadence. Cook in a hot pan for carmelisation, then finish in the oven to your liking. The bone will keep meat moist and juicy, and the flavour is out of this world.

RUMP CAP STEAK: full of flavour, tender and quick to cook. Season steaks, cook on hot pan or barbecue. Rest before serving. Recipe: Barbecued Brazilian Rump Cap

RUMP STEAK: delicious and full flavoured. Steaks can be large and too big for one person. Try grilling one on a hot pan until medium rare and thinly slice against grain so it can be shared. Recipe: Rump Steak with Truffle Butter

RUMP TRI TIP: well marbled piece, which helps to keep the meat succulent in cooking. Great charred on the outside then finished in a hot oven. A good cut to use in rare beef salad. Recipe: Steak Sandwich with Caramelised Onions & Charred Cos

SCHNITZEL: Our kids’ favourite dinner. We tenderize the schnitzels a little before sprinkling them with salt. Toss in flour then in a milky egg wash and finally coat with breadcrumbs. Then pan fry. It’s worth making extra as they are great in sandwiches the next day. Recipe: Double Crumbed Schnitzel

SCOTCH FILLET: is always a popular cut because it’s juicy, tender with heaps of flavour thanks to the middle seam of fat marbling. A favourite steak for a hot barbecue, grill or pan. Recipe: Scotch Fillet with Three Veg and Watercress Sauce

SCOTCH NECK: we have one lovely customer who is completely mad about this cut, so you need to get in quickly to secure it before she does. The scotch neck used to be a favourite for steak sandwiches back in the day, but really it just needs a quick cook on a hot pan until it’s medium rare.

SKIRT: this is the long, lean piece of muscle that hangs just inside the ribcage on the flank. It can be slow cooked in pies or Cornish pasties, but we really love grilling it quickly on the BBQ. Once you’ve cooked it medium rare, be sure to rest it and then slice it against the grain. Recipe: Skirt Steak with Parsley & Caper Marinade

STIR FRY STRIPS: as their name suggests, these strips are ideal to stir fry and only need a quick cook in a hot pan. Recipe suggestion: Quick Beef & Greens in Thai Curry

SLOW COOKING:

BRISKET: the open-grained texture and depth of flavour makes it perfect for slow cooking. Our favourite cut for pulled beef. It needs at least four hours to braise, you’ll know it’s done when you can easily pull it apart. Once cooked, pair with a lively coleslaw. Recipe: Pulled Brisket Slow Cooked in Stout

CHUCK (STEWING) STEAK: suits moist slow-cooking techniques that break down connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture. Recipe: Pulled Chuck Beef Taco

CHUCK ON THE BONE: will comfortably serve 8-10 people or make at least two mid-week meals. Slowly braise for 3.5 to 4 hours until the meat is very tender and pulls apart easily. Use for pulled beef sliders one night and pasta sauce the next. Recipe: Slow Cooked Beef Chuck with Garlic, Mushrooms & Carrots

CORNED BEEF: has been pickled. Put it in a big saucepan with bay leaves, peppercorns, cloves, vinegar, sugar, onions and enough water to cover. Bring to boil, then simmer for 1½ hours. Rest in cooking liquid. Serve with cauliflower cheese! Recipe: Corned Beef with Three Veg & Mustard Sauce

INTERCOSTAL STRIPS: are the meat from in between the ribs, also known as rib fingers. They’re gelatinous, high in flavour and ideal for braising. Recipe: Braised Intercostal Ragu

OSSO BUCO: is the beef shin, which requires a long cook, but when done correctly will reward you with so much flavour. Osso buco alla Milanese is a classic way to prepare this cut, simply braise it with carrot, onion, celery, white wine and bay leaf. 

SHORT RIBS: meaty ribs that will do well braised first. After you have braised them, coat in barbecue sauce (cider vinegar, tomato sauce, brown sugar, garlic, cayenne pepper, salt & pepper) then cook on a grill or pan until crispy.  Finger licking good! Recipe: Slow Cooked Master Stock Ribs

ROASTS  

BOLAR BLADE ROAST: this is a cut from the shoulder, which means it needs a slow cook, but has loads of flavour. A great cut for pot roasts. Recipe: Roast Bolar Blade with Apple Cider, Fennel and Celery

GIRELLO ROAST: a lovely lean roast that’s ideal for roast beef sandwiches. Season with salt and peppe, then sear roast on all sides over a moderately-high heat until evenly browned. Roast in medium oven. Rest before thinly slicing. Recipe: One Pot Girello with Potato

RUMP CAP: full of flavour, tender and quick to cook. Sear the cap in a hot pan or barbecue before finishing in the hot oven until medium rare. Rest, covered in foil, then thinly slice and serve. Recipe: Rump Cap Roast with Thyme Bearnaise and Potato Crisps

TOPSIDE ROAST: a well-priced, lean roasting piece of beef. Cook in a medium oven. Rest covered in foil before serving. Great for cold beef sandwiches the next day. Recipe: Sunday Roast