PRODUCTS AND ADVICE FOR BEEF
The most tender cuts of beef are from the less used muscles along the back of the animal - the rib and the loin. These cuts of meat are more suitable to dry heat cooking such as roasting, grilling and barbecuing. The more active muscles such as the shoulder, flank, and leg will produce beef that is a little less tender. Cuts from the front of the animal - the chuck and the round are heavily exercised and less tender, and best suited to moist heat cooking such as casseroles, curries and stews. Since the most tender cuts make up only a small proportion of a beef or lamb carcass, they are in greatest demand and usually command a higher price than other cuts.
RUMP STEAK
Rump Cap Roast
Rump Caps is a beautiful cut, slowly roasted or sliced like a steak and cooked on the BBQ, this cut is considered to be the equivalent of our fillet steak, highly treasured in Argentina. A personal favourite is to slowly roast the cap at 100 degrees celcius for two and half hours, with just a simple seasoning of salt and pepper.
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T-Bone Steak
A very tender peice of meat perfect for the Barbecue. It comprises the fillet and sirloin all in one, and is such a great experience with the two different muscles offering something different for your next meal. Cooking with the bone sweetens the meat, a great meat for fast cooking with excellent results.
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Sirloin / New York / Porterhouse Steak
Sirloin, or Porterhouse, or New York cut as many know it, is a tasty steak and highly versatile. Many people cut it into stir fry because of its taste and tenderness. Cooked on a barbecue it gets a great crust and stays nice and juicy if done properly. Simply the oil and season the steak prior to cooking, and only turn once. For best results ensure the steak is rested before serving.
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Chuck Steak
The chuck is the most active part of the animal, as such it needs to be cooked slowly to break down all those muscle fibres. During summer when chuck isn't used so much, it is perfect for butchers like us to mince, as there is a vast quantity of chuck on each animal. Chuck is most commonly diced up for use in casseroles, curries and stews.
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Scotch Fillet Steak
Scotch fillet is one of the more expensive cuts. It is a beautiful soft textured cut, and a cook's dream, as it is so easy to keep juicy and tender while cooking it. You can really do anything with the scotch fillet, the best way to create a great meal, is leave it is a steak, and cook on the barbecue or on a pan. You can add marinades for a different flavour.
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Fillet Steak
Ribs / Standing Rib Roast
A most spectacular cut, the standing rib roast can be cut to suit, this gorgeous cut really makes an impact on the dinner table when served up! It is a very tender peice of meat, kept extra sweet by cooking it on the bone. The extra marbling levels through this cut really give it a flavour burst. To serve like a chef, wrap the bone tips in foil so they stay nice and white, and just remove them before serving!
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Topside
Corned Beef Silverside
From the hindquarter, silverside is most often used for corning, which cures the beef, a very tasty and traditional way to cook. Once it is cured it is ready to boiled up for a traditional corned silverside and white sauce with vegetables. It is a very economical cut, and we always cook extra to put into the fridge for corned beef and chutney sandwiches.
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Beef Silverside Roast
round steak
Round steak comes from the Knuckle, again a working leg muscle. In our shops we often mince this cut through summer, although we are happy to slice it up into steaks, then slip it into the tenderiser, so you can use it as a sandwich steak or a quick barbecue steak. It is generally one of the cheaper cuts, so we tend to use it in casserole's and curries to ensure it eats like a nice tender piece of meat.
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osso bucco
Osso Bucco is such a wanderful cut of beef. It is a very strong flavoured product that needs a lot of cooking to break down to give that brilliant sweet flavour. Being the hind leg of the animal, and a bone in product, it contains marrow, which only enhances the flavour of the product you are cooking.
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blade Steak
The blade comes from the top of the fore leg, and can be cut into steaks, with the bone in or boneless. The bone in blade, or poor man's T-Bone as it is sometimes referred to, is a but you'll often see the butchers take home. Offering more flavour and texture than the T-Bone, with a little more chew. Like everything as we get older and wiser we learn more about products, and something really in vogue right now is oyster blade, which is a great steak, just ask the butcher to cut it into faboulous little portions.
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