ground beef.
Ground beef is limitless in its applications. Whether you are serving up American classics like burgers, or planning a culinary trip to Italy, Greece, or parts unknown, you can rest assured that our 100% grass fed and 100% grass finished ground beef will be the perfect medium.
tenderloin.
Tenderloin says it all right in the name. If you are looking for a deliciously tender steak, look no further than the tenderloin. Our tenderloin steaks are cut to provide you the perfect piece for either a fanciful date night at home or just a treat for yourself.
chuck steak.
Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat. Chuck a good choice for braised dishes like beef stew or pot roast.
New York.
New York Strip Steaks come from the striploin. The New York Strip gets its name from the strip of fat that runs the length of the steak. One might be tempted to remove that strip prior to cooking, but please do not. That strip helps provide juices that make this steak a top choice at steak houses.
ribeye.
The delectable ribeye steak is made from the top part of the center section of rib. It has many names (rib chops, cowboy steak, scotch fillet, beauty steak, market steak, Entrecôte or Spencer Steak) but regardless of what you call it the marbling and tenderness make it one of the tastiest cuts available.
short ribs.
Short ribs come from the plate. It is also where the skirt steak is located, which is used in carne asada. Short ribs may be bone-in or boneless and are very flavorful, moist and tender when braised.
t-bone.
This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
sirloin.
Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious. Tri-tip also comes from the sirloin.
chuck & bottom roast.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
Shoulder.
This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork. Recipes using lamb shoulder are fail-safe crowd pleasers – try this slow-cooked shoulder with roasted vegetables for a perfect Sunday lunch or roast in fragrant spices for a more feisty dish. To keep things super simple, make a herb rub with some mint or rosemary, garlic, sea salt, black pepper and olive oil, slash the skin of the meat and massage the rub into all its nooks and crannies. Sit it on top of wedges of onion, add some liquid, cook on a high temperature to get the skin lovely and golden, then cover and turn down to low (around 160ºC) for 4 to 5 hours (depending on the weight of the shoulder).
LOIN CHOP.
These are mini T-bone steaks cut from the waist of the lamb. On one side of the chop is the lamb loin and on the other side is the fillet. Just like chops, they’re great for grilling or barbecuing – serve with a fattoush salad for a Middle Eastern vibe or marinate in paprika and mint and serve with harissa-spiked houmous to embrace delicious Moroccan flavours. A few loin chops kept together in one piece, then boned and rolled, make a lovely little roasting joint.
CHOP/RACK.
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they’re called a rack of lamb. Chops and racks can be French trimmed, where the meat is scraped from the ends of the rib bones, which looks super-impressive on a plate. Best served pink, they are amazing roasted and served with crushed potatoes or served lollipop style – perfect for sharing.
SHANK.
Lamb shank is a super-simple, cheaper cut that goes a long way. Taken from the lower part of the back legs, there is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that’s perfect for stews and slow-cooking. Keep things British and cook with a stout or porter to add real depth, or go Moroccan with a mouth-watering tagine.
RUMP.
The rump comes from the back of the lamb. This cut is lean, tender and full of flavour – just be careful not to overcook as it will become tough if left to dry out. It is delicious pan-fried whole, finished in the oven for a few minutes, then sliced to reveal its blushing pink centre. Or, it can be cut into chops on the bone then grilled or pan-fried.
Leg.
Like the shoulders, the legs of a lamb work hard, which means that this cut has a good, strong flavour. Leg of lamb is great roasted whole on the bone, or boned and barbecued. It’s a fairly lean muscle, so take care not to overcook it, or else it could end up quite dry. Rub it all over with a herb oil, some garlic and even a little mustard, if you like, roast in the oven, then finish off on the barbecue to get a great gnarly smoked flavour. This is a great one for a weekend spent with family, or when entertaining a big group – try Jamie’s ultimate roast leg of lamb with homemade mint sauce or roast, then team up with some fresh seasonal spring veg.