From premium steaks to slow-cooked favourites, understanding the right cooking method can transform every cut of beef. This ultimate guide explains the characteristics of popular beef cuts, recommended cooking techniques, temperature guides, and practical tips to help you create delicious meals every time.

Discover pasture-raised Scotch fillet from our Fleurieu Peninsula and Adelaide Hills farms. Perfect for BBQs, quick dinners and entertaining. Buy direct from local producers.

Our new Beef Cuts & Cooking Guide is here - a simple, practical resource to help you choose the right cut for every meal. From slow‑cook favourites to quick weeknight options, this guide explains how each cut is prepared, how to cook it, and what to expect in flavour and texture. It’s designed to make ordering easier and help you get the very best out of your Triple B beef.

What you'll need 3 kg good quality beef chuck or brisket 2 tbsp olive oil 100 ml apple cider vinegar 4 tbsp Rapadura sugar or dark brown sugar 2 tsp Dijon mustard 2 tbsp of the pulled beef rub (see below) Pulled beef dry rub 1 part fine table salt (at least 2 tbsp; measure the rest from here) 1 part paprika powder ½ part curry powder 1/8 part ground black pepper 1/8 part garlic powder ¼ part onion powder How to cook Prep the beef Trim any large pieces of fat from the beef chu

Biodynamic farming treats the farm as a living organism where soil, animals, plants and people work together as one system. With no chemicals, a focus on living soil, natural animal health and regenerative practices, it creates healthier ecosystems and cleaner food. This simple guide explains what biodynamics is and why it matters.

These eye‑opening films explore the problems with modern industrial farming and the hopeful, regenerative alternatives. From biodynamics in India to the rise of GMOs and the resilience of small farms, these documentaries offer powerful insights into the future of food. Click through to watch the trailers and see why they’ve inspired us.

A gorgeous curry with depth of flavour and many layers of spices. Quite straight forward to make and extremely delicious to eat. Ingredients list 1½ kg chuck, blade, skirt or round steak 2 medium onions roughly chopped 6 cloves garlic 1 tablespoon chopped fresh ginger 6 fresh red chillies (seeded) 2 cups coconut milk 1 ½ tsp salt 1 tsp gd turmeric 2 tsp chilli powder (optional) 2 tsp gd coriander 6 curry leaves 1 stem lemongrass or strips thinly peeled lemon rind ½ cup tamar

A classic Lombard or Northern Italian dish of cross-cut veal shanks, braised low and slow until the veal is fall-off-the-bone tender with vegetables, white wine and rich marrow sauce. Ingredients list 2 medium size pieces of TripleB Osso Bucco 1 onion 2 cloves garlic 2 small sticks celery 2 carrots 1/2 cup white wine 500ml tomato passata 500ml good beef stock Method Dust meat in seasoned flour and cook until golden on both sides in a casserole with olive oil. Add all diced ve