Food Preparation Tips

Different types of meat offer various cuts, each requiring specific cooking methods for optimal results:

Beef:

• Hind cuts (round steak, topside steak, rump steak, T-bone, sirloin, schnitzels) are best for grilling, pan frying, and barbecuing.
• Forequarter cuts (Chuck steak, gravy beef, brisket, assado) are ideal for slow cooking and stewing. Additionally, there are cuts like BBQ steak, Blade steak, Rib eyes, and Scotch fillet suitable for high heat/quick cooking methods like pan frying, grilling, or barbecuing.

Pork:

• Pork belly can be thin-cut for quick cooking or thick-cut for slow cooking and roasting.

Lamb and Chicken:

• Similar to beef, hind cuts are suitable for grilling, pan frying, and barbecuing.
• Forequarter cuts are often used for slow cooking and stewing.

Remember, the separation of hind and forequarter cuts generally applies to all types of meat. However, specific cuts may have unique cooking characteristics. If you have any questions about a specific cut, don’t hesitate to consult a butcher who will gladly provide assistance tailored to your needs.

Ready to set the culinary world on fire? Have a look at our high-quality products and learn a couple of recipes while you’re at it!