We were recently featured in an article on FAYI – who we had the pleasure of delivering a whole beast…
CategoriesRecipes T-Bone/ Sirloin Steaks Recipe
T-Bone A T-bone cut of steak involves a vertical cut through the cattle that incorporates both the front of…
CategoriesRecipes Silverside Recipe
Taken from the hindquarter, outside thigh of the cattle, the Silverside is a large, boneless joint of meat, very lean…
CategoriesRecipes Eye Fillet Recipe
Of the many choices of beef cuts, Eye Fillet certainly has to be one of the best. While no one…
CategoriesRecipes Beef Brisket Recipe
Brisket is taken from the breast section of the animal and is usually sold as boneless. The joint is taken…
CategoriesRecipes Osso Bucco Recipe
Quite literally known as “hollow bones” or “bones with holes”, Osso Bucco is actually slow-braised veal or beef, which would…
CategoriesRecipes Important things to remember when cooking grass fed steaks
Sear the outside gently creating a caramelised crust then allow to finish cooking at a MUCH LOWER TEMPERATURE. This ensures that…
CategoriesRecipes Rump Cut of Beef
Rump Cut of Beef A Rump cut of beef is taken from the hindquarter and the muscle above the hip…
CategoriesRecipes Round Cut of Beef
A round cut of beef runs lengthwise down the leg, stopping just above the knee. As it contains a working…
CategoriesEnvironment & Sustainability Do You Know Where Your Food Comes From?
In recent years you’ll have seen the word ‘local’ appear in shops and farmers’ markets, or on the specials boards…
