Category: Beef

Corned Beef (Silverside)

Comes from the hindquarter just above the leg, cured in a seasoned brine.
Great served hot or cold.
Rinse in cold water. Simmer gently for 2 to 2.5 hours. A tried and true recipe is with water, a decent dash of malt vinegar, onions, peppercorns, a bay leaf and a half a cup of brown sugar or for something different a bath of gingerbeer and sliced apple.

Minute Steak

This cut lacks the reputation of the star steaks, it also lacks the price tag. Originates from the flank or sometimes the eye of the silverside. Family friendly for steak sandwiches or stir fries and quick to cook with a sear on both sides in a hot pan.

Schnitzel

Another family favourite that rewards a little effort with a lot of flavour. A lean and thin cut of meat.
Crumb with panko crumbs (mix in a little lemon zest and grated parmesan for extra goodness). Pan fry for a crisp outside, tender inner, a flavoursome crowd pleaser.
Schnitzel also great for stirfry or beef olives (stuffed and slow cooked with a tasty stock).

Chuck

A large working muscle, less tender with visible fat and connective tissue. Economical, great for curries, the fat will break down and melt into a flavourful dish.

Gravy beef

This richly flavoured cut of meat has little fat but lots of connective tissue that breaks down during long, slow cooking. A great casserole cut.

Shin on bone

Comes from the bottom portion of the leg, is a hardworking muscle with connective tissue that breaks down with slow cooking to give you a beautiful tender result. An amazing cut that rewards the cook. Can be used as an alternative for osso buco and makes an amazing ragu.

A seriously wonderful cut that is worth its weight!

Crosscut / blade

A boneless cut that comes from the shoulder blade area, succulent and medium tender.  The crosscut has a seam of gristle that softens and melts with slow cooking.

Shortrib

The cut to impress, dinner party friendly and family friendly. One of the most flavoursome cuts of beef with all the goodness that comes from being cooked on the bone. The ribs come from the forequarter after the brisket has been removed.

Short rib appreciates a marinade (2 to 24 hrs) and is another cut that benefits from low, slow cooking.

Brisket

This cut which offers great value for money has seen a resurgence in popularity with the influence of American barbecue.
Again, low and slow is the required treatment via smoker, barbecue, slow cooker, pressure cooker or oven. Will take on any flavours you care to throw its way.
After this treatment the brisket is fork tender and will pull apart.
Serve with crispy slaw and mash or as a sloppy joe in a burger. A party pleaser and a family favourite.