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...

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....

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...

We are a small production house with only 15 Beef & Lamb boxes available per day. Dismiss