What to do with each cut?

When we provide the cut list for you, you might come across something you haven’t used before, or don't know what you could do with each cut. That’s why I’ve created this section to help suggest how to get the very best out of your beef, and a few recipes and cheats I use at home.

I am no chef, but I do have extensive fine dining experience from my work in the Sydney corporate tourism industry, specifically 5 star hotels, and my Events Management background as Wedding Planner for Navarra Venues. And I haven’t come across anyone that hasn’t enjoyed my cooking yet!

Topside or Blade Roast

  • Slice your topside up into thick strips for a chewy Style Jerky - it will shrink. Marinate with wet or dry marinade prior to cooking low and slow in either your dehydrator, oven or smoker.

  • I love this versatile cut. I make shredded beef all the time and use it for: Thai Beef Salad, Philly Cheese-steak Toasties, Beef Ragu Sauce for pasta, Curries, Burritos

Sausage Mince

  • So quick and easy - get one sheet of puff, form mince into a log in the center of the pastry, fold each side of pastry in to seal. brush with egg wash and place on a wire rack sitting on a baking tray as the juices will drip out and you don’t want your pastry getting soggy. Bake for 25mins at 180c, flip, brush, bake for another 10.

  • Scotch Eggs are our favourite and certainly a labour of love. Look up recipes for any of these, you might like to add a pack of your mince to give extra texture to your dish

Rolled Roast

  • With just the right amount of fat cap, this succulent roast will do very well in your oven.

  • If you want to throw something on the spit, this one is a cracker. Very impressive when entertaining.

Beef Strips

  • If you need to get dinner done quick, beef strips can really remove most prep time.

    our 500g strip packs can go a long way when you add vegetables, rice and cashews or almonds to your Asian style frys. Try coating your strips in cornflour and frying in small batches prior to adding sauce. It adds loads of authenticity and richness

  • Think creamy, peppery yum with a side of Pappadelle

Corned Silverside

  • A family favourite from our childhood, the good old silverside will always be delicious with peas and white sauce.

    And even more delightful cold on a sandwich with pickles.

    But there’s a new guy in town and his name is Reuben!

    Slice your cold silverside, pile high on Rye with 1000 island dressing, sauerkraut, swiss cheese and dill pickles and toast in the sandwich press

  • So easy to make yourself without all the preservatives.

    Smother in peppery rub, Wrap in foil fat cap on top, pierce many holes in the bottom for juices to escape, place on trivet in your slow cooker for 8hrs on low. Unwrap and cool. Bake at 180 for 20min uncovered on a roasting rack to let a hard crust form. Let cool again and put in the fridge uncovered overnight. Slice as thinly as you can and enjoy. It won’t last long!

Pan Juices

  • To make an easy Ragu (fancy name for meat sauce) after you’ve slow cooked your topside or blade roast, pour all the juice into a container and pop in the fridge to use the next day. When you’re ready to cook it, all you’ll need s a 400g can of tomato puree and some s&p. To make, reheat the pan juices in a frypan. Once dissolved into a liquid state, add your puree, s&p. Once its simmered, you’re done.

  • Discard. The brining pickle will be far too salty to use.

Marrow Bone

  • We get asked about tis one often, and insisted it go in our packs because once you’ve tried it, you will want it again! Lay your bones on a baking tray cut side up. Sprinkle them with s&p and a drizzle with a little olive oil. Bake in a 220c oven for 20min. To serve, scoop out the marrow with a butter knife and spread on slices of toasted baguette that has been rubbed with raw garlic. Magnifique!

  • If you don’t like the idea of roasting your marrow, add it to your bag of bones when making your beef stock

Soup Bones

  • Loaded with goodnessness, have a look for your favourite recipes that call for beef stock. Placed in suitable small containers for versatility, bone broth can be stored in the freezer for up to 6 months

  • We think they’re far too goodo for the doggo, but if you’d love your furry friend to devour this moorish marrow, it is as good for them as it is for you! We provide 1 bag of soup bones per box. But if you’d like some more, we’ll happily provide some at no additional cost. Just let us know when ordering.

Short Rib

  • If you received a smaller sized rib in your box and don’t love the idea of smoking, why don’t you try adding this cut to your soup mix and enjoy a heartier soup or stew

  • Either way, they need to be done lowww and slowww. I prefer to use a dry rub first, then a mop sauce while cooking, then a sticky BB sauce at the end.

Brisket

  • Smokers all have their way of doing it. So if you do smoke, I don’t have to suggest anything. If you haven’t done it before, I suggest you do some research first.

  • For more shredded tastiness

Osso Bucco

  • The only bone-in stewing cut we provide. I love this one in the wintertime with a glass of our beautiful Chambourcin. Check out soome traditional Osso Bucco recipes

  • By combining Osso Bucco and Short Rib cuts in your braise, this should provide you with quite the plentiful fo amily feeds

  • If you order half a beast or more, we can customise your cut list to whatever you like - this could include Thor's Hammers otherwise known as beef shank.

Offal

  • You either love it loath it. And Dave loves a good steak & kidney pie

    We do not include nor charge you for offal in your box.

    But if you do want it, Heart, Liver, Kidneys, Tongue & Tail are available on request at our regular flat rate.

    Just let us know when ordering.