Making the cut
Our cattle have been lucky enough to graze on lush grassy pastures for most of the year. And that’s what makes our beef so juicily succulent and mouth-wateringly flavoursome!
But there’s plenty to be said for knowing your way around a steer, as different cuts have different tastes and textures. So to make the most of your beef, it pays to consider where the cut has come from and what cooking methods will bring out the best qualities.