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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...
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....
Topside roast
Comes from between the flank and the silverside. A hardworking muscle with lots of connective tissue. Slow cooking allows the sinew to break down. Either of these cuts will take...
Bolar roast
Comes from the shoulder. An inexpensive cut. Easily carved. Great hot or cold. Cook long, low, slow either in the oven or slow cooker (the connective tissue...
Rolled Beef Roast
The classic beef roast. Cook fat side up so those juices run into the meat as it cooks. (If you want to add flavour smear with one or a combination...
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