The lucerto or eye-round is a boneless cut of meat that looks like tenderloin and although it is tastier, it is rather tough and requires slow and moist heat when cooking it.
The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour.
Beef Osso Bucco
Beef for soup
The steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
Pork topside roast is the topside which is a primal derived from the leg set. It is best cut into steaks and pan fried or char grilled, or cooked whole as a mini roast.
The Belly Pork Plait is a simple but stunning pork product for slow roasting, grilling or BBQ. A great original way to prepare pork belly, that looks superb on the plate, and tastes amazing, juicy and tender.
Pork Rump is the name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone