Slow Cooking

Now one of the most popular cuts of New Zealanders. Shanks are definitely a colder weather favourite. Lamb Shanks are a cut that is located between the knee joint and the leg of a lamb. Shanks are a delicious cut, with a rich flavour - to get their full potential we recommended slow cooking them which will result in a tender cut of lamb.

Hard to believe as a farmer we used to feed these to the farm dogs. 

Silverside is a cut that is from the outside rear leg between the knuckle and the topside, it is called silverside because of the distinctive silver like wall of connective tissue that is found on the side of the cut. To make Corned Silverside we corn it in-house and leave it in a brine to cure.  We get lots of comments on just how great it is.  Cooked low and slow in water it will be, melt in your mouth stuff.

Chuck Steak is a boneless cut. It is taken from the top of the shoulder area, at the base of the neck.  Being well-used muscles, it’s a less tender cut so works best for slow cooking. It has a good balance of fat and meat, to the cut. It’s a great budget-friendly option. 

Products we love with this cut:

• Choice Fruit: Celery Natural Sea Salt
  
• Pepper & Me: Italian Stallion
• Choice Fruit: Whiskey Pickled Carrots (Chunks)

Osso Bucco is a cut that translated from Italian is “bone with hole”. Osso Bucco is taken from the shin of a beast and cut into a fillet. It is one of the most underrated cuts of beef but is full of flavour and deliciously tender when cooked low and slow. 

An old fashioned fave.  We have a wee secret with these, we have been leaving and cooking the necks whole. Everyone I have introduced to this is converted.  A whole neck or a couple of whole necks makes for a great neck chop Irish stew. 

There is a tenderloin that runs along the back of the neck and when cooked over a period of time slowly, it comes away as one whole piece that just falls off the bone also giving the appearance of a lot more meat.

Brisket is a cut from the muscle in the lower underside of the chest between the front legs.  It’s a muscle that supports a large amount of the beats body weight so has a large amount of connective tissue. This means that brisket is best cooked slowly over a large amount of time, but the wait is worth it as this cut develops a tasty flavour with meat that shreds and melts in your mouth. 

Products we love with this cut:

• Rum & Que: Meat Juice
• The Four Saucemen: Beef Rub 

Boston Butt is a cut of pork that is cut from the upper part of the shoulder to the front leg. Boston Butt is an ideal cut for pulled pork, we recommend cooking this cut slowly through barbecuing, roasting, stewing or braising. The low n slow BBQ cooks of NZ love love love this cut.

Lamb Boned & Rolled Shoulder is a cut that is laced with fat and tissue, which means it is beautiful when slowly cooked, either in a slow cooker, the oven or the BBQ. Our Lamb Boned & Rolled shoulder is tied with butcher’s string. After you finish cooking just snip off the string for a succulent and tender cut of meat.

Being a full carcass butchery we have every sort of beef bone that comes on a beast.  Our beef bones come in 2.5kg bags. They are especially great for bone broth or for making your own beef stock.

NOTE: This product has a minimum order qty of 3 by themselves. This can be added singularly in orders with other products. 

**THESE ARE FROZEN BONES**

Skirt Steak is a cut that is full of that beautiful beef flavour. Skirt steak is from the flank area of the beast, it is perfect for stir frying as it is a less tender cut than most steaks. We recommend marinating this cut then grilling it on the bbq or pan frying it. Skirt Steak is best cooked to medium rare, any temperature above that can risk the steak being too dry.

Silverside is a cut that is from the outside rear leg of the beast, it is called silverside because of the distinctive silver like wall of connective tissue that is found on the side of the cut. As Silverside is part of a well used muscle, it is perfect for slowly cooking.