Choosing the right cut of beef can make all the difference in your cooking — whether you’re planning a quick mid-week dinner, a slow-cooked winter warmer, or a weekend barbecue feast. That’s why we’ve created our Beef cuts & cooking guide — a clear and practical resource to help you understand and choose the cuts that best suit your meal. As farmers and producers, we know our animals well — and we’ve learned how each cut brings out its best when cooked properly. In the guide

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

A gorgeous curry with depth of flavour and many layers of spices. Quite straight forward to make and extremely delicious to eat....

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...