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...
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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...
Flank & Skirt
Versatile and economical cuts. Coarse grained, great flavour and responds well to your favourite marinade. Can be slow cooked, pan fried or used in a stirfy. Useful when you need...
Porterhouse
Cut from the boned loin. The outside fat adds flavour and keeps the meat succulent. Ensure the fat is cooked through. Great as a grilling, frying or barbecuing steak. Also...
Scotch fillet
The ‘marble steak’, a cut that we call the ‘Butchers Steak’, comes from the eye of the rib. Characterized by open grain and marbling. Suited to frying and barbecuing. Adhere...
Eye fillet
Extremely tender and flavoursome. A dinner party favourite and for good reason. This muscle does little work and is succulent. This cut is simple to prepare and rewards...
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