Description
Selection of cuts of our Grass fed Mobberley Angus beef
Short ribs, roasting joints to steaks and much more…
BEEF NOSE TO TAIL BOX – CONTENTS
Sirloin Steaks (2)
Circa 300g each
35 day aged thick cut sirloin steaks
Ribeye Steak (2)
Circa 300g each
35 day aged thick cut ribeye steaks
Rump steak (2)
Circa 300g each
35 day aged thick cut rump steaks
Shin (1 pack)
470g – 530g
Foreleg of the cow ideal for long slow braising
Bavette, flat iron or chuck steak (1pack of 2)
470g – 520g
Highly flavoured, tender, nicely marbled cuts from the shoulder
Cut allocated on a first come first served basis
Roasting joint – Topside or Silverside
1.2kg – 1.7kg
Topside – Inner thigh lean roasting joint
Silverside – cut from the back of the thigh
Cut allocated on a first come first served basis
Premium Mince (4 packs of 500g)
2kg total
Ground mixed cuts
Minute Steak (1 pack of 2)
260g – 300g total
Thinly cut, quick cook steaks
Diced Beef (2 packs)
Circa 500g each
Lean & cubed
Braising Steak (2)
500g total
Top of the leg, perfect for slow cooked stewing
Beef Short Rib
980g – 1.3kg
From the forequarter flank, cheffy delicacy at the moment simmered long and slowly
Angus Steak Burgers (1 pack of 6)
150g per burger
Premium cuts coarsely minced
COOKING TEMPERATURES FOR BEEF
Temperature guide when cooked for all beef cuts
- Rare – 45°C
- Medium – 60°C
- Well-done – 70°C
Cook to temperature and then rest well. Meat will continue to cook while it rests.
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