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Description

Osso BuccoThe exposed marrow and high fat content and unique texture make this a truly special secondary cut when cooked over a long time. Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.

scotch fillet or porterhouse packs

Paired with the perfect marinade or dry rub

Perfect for searing meat

but it does here

speckled with the uniquely yellow fat of a truly grass fed animal

One of the most intensely flavoured cuts

Can be barbequed

rump eye or minute packs

and just remember pork is not meant to be cooked well done

Medallions are the equivalent of porterhouse steak and should be treated with the same reverence

Not quite as tender as the eye fillet (not far off

Chops are great