Hind Quarter
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.
Showing all 14 results
Aged Beef Cubes
850.00 KShView Product21 day aged well-trimmed cubed cuts from the hind leg.
Aged Beef Mince
850.00 KShView ProductWe ensure a 80/20 ratio of lean beef and fat, making it a perfect ratio to maintain moisture while cooking.
Beef Fat
110.00 KShView ProductFrom the hind leg. Can be used for additional ratio of fat to ground beef.
Beef Loin Pave
1,030.00 KShView ProductThis 21 day aged bottom muscle from the hind leg is very lean perfect for minute steaks, sandwich steak and diced beef.
Beef Mini-Steaks
750.00 KShView ProductPortioned steaks from topside, silverside & ranch (Hind Quater) perfect for grilling/pan-frying
Beef Osso Bucco
650.00 KShView ProductBone in cut which is mostly muscle with connective tissues making it perfect for braising or long cooking for example in a beef casserole
Beef Strips
710.00 KShView ProductWell trimmed strips
Fresh Beef Bones
60.00 KShView ProductBones with all the meat trimmed off, perfect for bone soup, gravy and beef stock.
Fresh Beef Cubes
710.00 KShView ProductWell trimmed cubed cuts
Fresh Beef Mince
650.00 KShView ProductWe ensure a 80/20 ratio of lean beef and fat, making it a perfect ratio to maintain moisture while cooking
Ranch/Rump
1,200.00 KShView Product21 day aged muscle from the hind leg with outer fat rind.
Shin
1,200.00 KShView ProductMostly muscle with a lot of connective tissue making it perfect for braising or long cooking for example in a beef casserole.
Silver Side
1,030.00 KShView ProductWrap as a whole chunk, in aluminium foil to maintain the shape while roasting.
Top Side
1,200.00 KShView ProductWrap as a whole chunk, in aluminium foil to maintain the shape while roasting.