What to do with each cut?

When we provide the cut list for you, you might come across a cut you haven’t used before, or just might need some inspiration on what to 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 box, 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 travel industry, specifically 5 star hotels, coupled with my Events Management background as a Wedding Planner at Navarra Venues, which included building cohesive menus - look them up, they are THE best in Australia.

And I haven’t come across anyone that hasn’t loved my cooking yet!

*** Check out the new section of our website below, where I will go through our own box, day by day, and show you how you can make the most of it ***

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-steaks, Beef Ragu Sauce for pasta, Curries and 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 and juiciness to your dish

Rolled Roast

  • With just the right amount of fat cap, this succulent roast will do very well in your oven. Go high and fast for a short time to caramelise the crust, then turn it right down to cook the middle.

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

    We covered this one is my Red meat rub which we mixed with honey for the glaze.

Beef Strips

  • If you need to get dinner done quick, beef strips can really speed up 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

  • So easy, its already cut for you. Pre-marinate overnight in a wet rub or coat in one of my rubs.

Corned Silverside

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

    And even more delightful cold on a sandwich with pickles.

  • 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, but WELL worth it!

  • 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

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 bone broth for extra collagen wonderfullness

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.

Diced Beef

  • 1 x 500g pack goes a long way when you use it like this! It will easily feed our family of 5 when I add some beans and rice! You could always add 1 × 500g pack of mince if you’re not a fan of beans or want leftovers. Slow cook with a home-made taco powder until its falling apart, then use it for Nachos, Tacos and Burritos.

  • Making Kebabs skewers is so quick and easy when the meat is already cut up for you. Be sure to marinate, preferably overnight. Best is a quick hot sear, then don’t forget to rest!

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.

  • Item description

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80/20 Mince - 80% Meat and 20% Fat

  • From Bolognaise to savoury mince, Cottage Pie, mince pies, chow mien, stuffed peppers and more…

  • By adding 80/20 Mince to your Sausage Mince, you get a juicier texture to your meatloaf, meatballs and burger patties!

  • By adding mince to your diced beef dishes, such as burritos, stews or pies, you increase the volume and texture of your dish.

Rump Steaks

  • My favourite steak! And the preferred choice when making my favourite dish - Thai Beef Salad!

    I like to salt and pepper it, the give it a quick hot sear, then let it rest to a medium rare.

  • We like to provide our rump as large steaks so you can cut and divide as you please or present it on platters when entertaining.

    Topped with a chimichurri or heavily seasoned with my Red Meat Rub or Cowboy Rub, the good old Rump can be fancier than you think.

  • Another winner is a hot sear in the pan, then remove to rest. Make your Diane sauce in the pan, turn down to very low, then return the steak and coat with the sauce before serving with your chosen sides.

BBQ Steaks

  • The perfect choice for the best steak sandwich. Don’t forget to add my pickled Beetroot!

    Dave also calls these ‘Breakfast Steaks’ as he believes there must be meat in every meal.

  • While our kids are still little, we can get away with having a Cattleman’s while they have a BBQ steak - but only if we promise to give them the bone! Haha!

A typical 30kg box contains:

Boxes can sometimes vary slightly. For example, you may get 5 packs of mince instead of 6. Your box could weigh 28kgs or 32kgs. You might get 5 T-bones instead of 4. Or get an extra Cattleman’s. Or 2 packs of Eye fillets that weigh 200g each instead of 1 weighing 300g. Or you might be missing a Blade roast. Our Butcher does his absolute best to get all of the boxes as perfect as he can, but when your working with one complete animal and only one animal, it can get tricky.

But remember - You will only ever be charged for the exact weight you receive at our flat rate.

Lets cook our way through an entire box for my family of 5 to show you how versatile our cut list is, and how long your box can last before you need to reorder!

These are beef meals only, so if you add any other meat, vegetarian or takeaway dishes to your meal planning, you should expect to reorder every 2-3 months.

Here are 36 family sized meals I made from 1 box:

  • 1

    SAUSAGES x1

    Baked with Mash & Veg

  • 2

    BLADE ROAST (1/2)

    Thai Beef Salad

  • 3

    BLADE ROAST (leftover 1/2)

    Vietnamese Pho

  • 4

    MINCE x1

    Lasagna

  • 5

    T-BONES x5

    Family BBQ

  • 6

    CORNED SILVERSIDE

    Traditional Corned Beef Dinner

  • 7

    SILVERSIDE (leftovers)

    Reubens

  • 8

    MINCE x1 + DICED x1

    Home-made Pies

  • 9

    SAUSAGES x1

    Curried Sausages

  • 10

    OSSO BUCCO

    Irish Stew

  • 11

    BBQ STEAKS x1

    Steak Sandwiches

  • 12

    MINCE x1

    Nachos

  • 13

    SAUSAGES x1

    Casual BBQ

  • 14

    SOUP BONES

    Beef Stock for Soups - Used in a Minestroni + Pho & Irish Stew

  • 15

    BRISKET

    Special Occasion Party

  • 16

    CATTLEMAN’S x1 + MARROW BOATS x2

    Fancy Dinner for 2

    Kids had leftover brisket rolls

  • 17

    STEAKETTES x1

    Steakette Burgers

  • 18

    ROLLED ROAST

    Spit Roast

  • 19

    SAUSAGE MINCE

    Home-made Sausage Rolls

  • 20

    MINCE x1

    Tacos

  • 21

    BEEF STRIPS x1

    Beef Stroganoff

  • 22

    TOPSIDE ROAST

    Jerky Chips Corn & Cornbread

  • 23

    STEAKETTES x1

    English Muffin Breakfast Burgers

  • 24

    MINCE x1

    Spaghetti Bolognaise

  • 25

    EYE FILLET + BBQ STEAKS (1/2) + MARROW BOATS

    Adult Vs. Kids steaks

  • 26

    BEEF STRIPS x1

    Asian Stir-fry

  • 27

    MINCE x1

    Turkish Gozleme

  • 28

    RUMP x1

    Fajitas

  • 29

    PAN JUICES FROM BLADE ROAST

    Ragu for pasta

  • 30

    SAUSAGES x1

    Scotch Eggs

  • 31

    RUMP x1

    Philli Cheese Steaks

  • 32

    OFFAL

    Oxtail Stew

  • 33

    CATTLEMAN’S CUTLETS x2

    Surf & Turf for 5, sliced off the bone with creamy king prawns

  • 34

    STEAKETTES x1

    Rissoles

  • 35

    MINCE x1

    Baked Singapore Noodle Rice Paper Parcels

  • 36

    DICED BEEF x1

    Skewers - Kebabs/Souvlaki