SLOW-COOK & BRAISE


Never think of SLOW COOK as being inferior. Some choice cuts are well suited for SLOW FOOD. Bolar makes for a delicious roasting piece. Then of course, the shanks. Slow cooked shank meat is the perfect filling for a flavour rich high protein low fat gourmet pie! Diced for curries, ragouts & goulash. Osso Buco - an all time traditional.

FORE-QUARTER SHANKS

Best results are slow cooked/braised

NEED A RECIPE FOR THE SLOW COOKER?

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BOLAR

Easy prep Pot Roast

This is an easy one for the pot roast. It can be further worked and some very tender pan fry steaks are hiding under the silverskin!

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THE SHOULDER SUB CUTS

Dice pieces, stir fry & super lean mince

From the larger carcasses of 60 kg plus, these sub cuts is certainly worth the effort. Some found hidden away and quite usable for ultra lean diced Venison, excellent for pies, ragout etc... also lean & tender enough to make full flavoured Venison Jerky.

THE OYSTER

Firm but flavoursome

Taken from a 55+ kg carcass, the Oyster & "Carrot" are quite practical for pan fry, dicing for a sensational ragout or goulash - especially Hungarian Goulash Soup and make excellent choice for stir-fry strips.

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OSSO BUCO

PREP TIME: 20 MINUTES