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  • BEEF BRIKET

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    Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the ninebeef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

  • BEEF CAP OF CUBE ROLL

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    The Cube Roll, also known as Scotch Fillet or Rib-Eye Boneless, resides on either side of the backbone towards the front of the animal. 

  • BEEF DICED STEWING STEAK

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    Cut from the chuck, our Stewing Steak is perfect for long, slow cooking, as well as in curries, stir fries, and pies, boasting deep flavor and meltingly tender texture as the meat cooks on low heats. Sourced exclusively from free ranging beef herds reared on luscious pastures, this cut reflects the quality of our heritage breed beef and makes for hearty and wholesome dishes all year round.

  • BEEF EYEROUND

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    BEEF FILLET STEAK IN THE PIECE

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    The ultimate tender roast. Why not try it pepper crusted or with mustard-based rub? Did you know that fillet is the second leanest cut of meat that you can get?

  • BEEF FLANK

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    The flank steak is a beef steak cut from the abdominal muscles or buttocks of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning “over the belly”. A thin flank steak in South America is known as a matambre.

  • BEEF HUMP

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    The tenderest part of the rump should be selected, about half a pound, not cut too thick, and very even; place it upon your gridiron over a moderate fire, turning it frequently; when done, sprinkle a little salt over; ten minutes would cook it thoroughly, but if wanted underdone, as in many cases where the patient only sucks the gravy, less time must be allowed.

  • BEEF KNUCKLE

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    Eye of Knuckle is a round cut of Beef that can be cooked in a variety of different ways. This is a lean cut and can be a little tough if not cooked properly. This cut is more popularly used in Australian cuisine.

    To tackle its toughness and making sure that its connective tissues are well done enough for ease in consumption, it is imperative that this cut be cooked using the slow, moist cooking techniques. When braised or stewed in a cooking liquid, such as any type of cooking liquor or beef stock, the connective tissues develop a gelatinous texture, which is a fine addition to all the flavors in the dish. Before being set to cook on low heat for a few hours, it is important to sear the meat in a pan and brown its sides first. In this way, the moisture of the meat portion remains intact and it remains juicy even after the long hours of cooking. If sliced thinly and marinated for some time, this cut can also be pan fried and barbecued.

  • BEEF MINCED

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    deal for all manner of dishes, our classic Minced Beef is 90% fat free, and boasts the standout flavour that sets our beef apart, with a good ratio of fat to meat to give melting tenderness and real taste upon cooking. As such it’s a great introduction to just how good our heritage breed beef is, promising real character and depth of flavour by virtue of the rich pastures our herds graze upon.

  • BEEF NECK

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    Beef neck is a cut of meat that is obtained from the animal’s neck; this is a relatively popular cut as it offers a tender piece of meat. This is a cut of a beef that offers a large amount of meat. Generally beef neck is used as a base for preparing soups and sometimes stews. As well as being a good base for making soups or stews the cut of beef is also very tasty on its own; as it holds so much flavour it needs very little adding to it. Some popular ingredients that are used to season beef neck are celery, soy sauce, garlic, cayenne pepper, lemon zest and thyme.

  • BEEF RIB EYE

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    This steak is enriched considerably from a nugget of natural fat, the ‘eye,’ to keep the meat succulent, while it promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked. Ideal for both weekend treats and midweek meals, our British Rib Eyes are sourced exclusively from grass fed herds reared on lush pastures, before being dry aged to enhance the luscious qualities of the steak meat

  • BEEF RUMP CAP

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    Picanha is a cut of beef called sirloin cap in the U.S. that is popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or coulotte.

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