$14.70 – $16.80
Beef boneless shin.
Beef boneless shin.
For the best casserole, soup, or stew you need meat with plenty of muscle containing collagen – thats the tough stuff that turns to meltingly soft gelatin when cooked long and slow, giving the meat a moist and tender texture. A bit of extra fat in the cut also helps with keeping the meat soft and moist, and the excess can be removed from the top of the liquid after cooking.
Check our beef shin stew recipe here
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A roast cut from a whole rump. Full of robust flavour and with a delicious fat cap, the rump is most succulent and meltingly tender when roasted.
Beef short ribs. Perfect for marinading or smoking. Ribs are Nice and Fatty this week
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Select options This product has multiple variants. The options may be chosen on the product page
Select options This product has multiple variants. The options may be chosen on the product page
Select options This product has multiple variants. The options may be chosen on the product page
Select options This product has multiple variants. The options may be chosen on the product page
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