Rump RoastGreat value and very lean. The bottom round roast isis perfect for slow cooking, braising or roasting. The cut comes from the round primal or the rear part of the cow and is perfect for cooking low and slow and slicing thin. It is leaner than the brisket or chuck, so you may need to add more fat to prevent your pot roast from drying out.

Skirt steak needs careful preparation when cooking to maximize tenderness due to the amount of connective tissue

Often overlooked

The flavours within the bone transfers to the steak and soaks into the beef when cooking

These large steaks are best grilled rather than pan-cooked

expect beefy

vitamin B and zinc

savoury flavour and high -fat content

fall -apart meat

It is thin enough to fit into a reasonably sized sandwich but thick enough to be cooked rare

a delicate and tender area of the loin primal

the brisket will not disappoint

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