Diced Beef is a great cut to have for easy dinners, curries, slow cooked meals and the like. There are a number of cuts that can be used for diced beef. There is nothing better than the aroma that comes from a diced beef stew against the cold winter air.
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.
Our diced lamb comes from various muscle cuts from our lambs. This means that it still has the beautiful flavour and tenderness that you are used to, but makes it kinder on your wallet. We love adding our diced lamb into the slow cooker for casseroles or curries.
Gravy beef is a cut that can come from two areas, the hind leg and the shin area. Coming from muscles that are constantly moving it has plenty of connective tissue and very little fat. We recommend using it for stews, casseroles or a pie filling. This cut loves a slow cooker. A watery slow method of cooking softens this cut of meat releasing a rich flavour and creating a fall-apart texture.
The cross-cut blade steak comes from the shoulder blade. It’s ideal for slow cooking due to the gristle in the steak which softens perfectly when slow-cooked. It’s a delicious cut that’s perfect for a slow-cooked winter casserole.
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.
Wairarapa Homekill Services
Homegrown Butchery offers professional homekill processing services with a personal guarantee from Dion & Ali all of your meat will be returned to you processed, packaged and clearly labelled.
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