The hind quarter is quite lean but is known to be tough as this part of the cow is often excercised. These cuts are therefore exquisite when slow roasted leaving them tender and flavourful.
Bone in cut which is mostly muscle with connective tissues making it perfect for braising or long cooking for example in a beef casserole
Portioned steaks from topside, silverside & ranch (Hind Quater) perfect for grilling/pan-frying
We ensure a 80/20 ratio of lean beef and fat, making it a perfect ratio to maintain moisture while cooking
Well trimmed strips
Well trimmed cubed cuts
Mostly muscle with a lot of connective tissue making it perfect for braising or long cooking for example in a beef casserole.
From the hind leg. Can be used for additional ratio of fat to ground beef.
Bones with all the meat trimmed off, perfect for bone soup, gravy and beef stock.
We ensure a 80/20 ratio of lean beef and fat, making it a perfect ratio to maintain moisture while cooking.
21 day aged well-trimmed cubed cuts from the hind leg.
This 21 day aged bottom muscle from the hind leg is very lean perfect for minute steaks, sandwich steak and diced beef.
Wrap as a whole chunk, in aluminium foil to maintain the shape while roasting.
Wrap as a whole chunk, in aluminium foil to maintain the shape while roasting.
21 day aged muscle from the hind leg with outer fat rind.
The crystal clear waters and fertile soils of the Great Rift Valley make Morendat the perfect home for our cattle
Learn MoreTo ensure you get the most out of our delectable steaks we offer our signature recipes perfect for any occasion
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