Occassional.
We pickle the corned beef on site. Enjoy corned silverside with white sauce or pickles. Otherwise, we recommend fresh silverside for roasting. Make sure you have enough for left over for sandwiches. The silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
Great in the slow cooker. We recommend for casseroles, stews or curry.
Popular for its balance of meat and fat, the chuck offers ribs, roasts and steaks and suits a range of cooking methods. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture. Slow-cook to bring out its full, savory flavor.
The t-shaped bone in the T-bone steak is from the back of the animal. The fillet and sirloin muscles sit on opposite sides of this t-shaped bone to form the T-bone steak. With little or not fat or connective tissue the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing.
Mince is magic! Lasagne, meatloaf, bolognaise sauce, beef rissoles – mince is the starting point for most family faves. Mince is so versatile, the options are endless. Meat loaf, rissoles, meat balls, bolognese or hamburgers.
Flavoursome and versatile, it contains several muscles with layers of fat and connective tissue and performs well as a slow braise or roast. Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise.
Extremely versatile rump can be sliced whole into rump steaks or subprimaled to reveal a range of cuts with varying textures and tenderness. A great all-rounder steak, rump is perfect for a variety of cooking methods. It can be eaten as a steak, diced for kebabs or sliced into strips for a stir-fry.
Available crumbed.
Best for stir fry.
Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Famously tender, the fillet is arguably the most desirable of steaks. It's supremely lean with a mild and subtle flavour. Either roast as a whole piece or cut in steaks for BBQ. With little or no fat or connective tissue the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying.
* Photos care of Aust. Beef