- 1x Point End Brisket ~3.5kg
- 2x Short Ribs ~4kg
- 1x Whole Split Shin ~3kg
- 1x Chuck Roll ~ 1.5kg
- 1x Rump Cap ~0.9kg
Get the bbq fired up or warm up the smoker – our new BBQ and Smoking Pack has all of your favourite cuts perfect for the summer BBQ season!
Something we all enjoy during the winter (and summer!) months is a warming beef roast. This one is really simple, I will also explain how to make gravy from pan juices and this recipe can be used in many applications with many other protein types.
Escape to Thailand: Beef Larb Recipe by Three Blue Ducks Chef, Mark LaBrooy What is Larb? Larb or laab is a Thai and Laotian salad, composed of
Cook our hearty and robust winter dish – braised osso buco Bone with hole Osso buco is Italian for bone with hole. It is butchered
A Delicious Recipe from the Heart by Chef Jude Hughes – Barrio Barrio, our Spanish neighbourhood eatery in Byron Bay, brings people together with Middle
Short Rib Roast A Winter Essential As we exit autumn and head into the cooler months, our appetites for a good roast intensifies. There is
Perfectly roasted beef eye fillet with an Argentinian Chimichurri sauce Whole eye fillet, otherwise known as the tenderloin, comes from the loin of beef. It