Category Archives: Meat, Poultry & Fish
Traditional Salt-Aged Rib of Beef (6kg)
Our rib of beef is the grandest of roasting joints and one of our prized flagship cuts. Cut from the forequarter, this mouth-watering beef joint is full of fantastic marbling and intense flavour. We recommend weighing the beef and calculating its cooking time at 12 minutes per 500g for rare, 15 minutes per 500g for medium-rare, and 18 minutes per 500g for medium. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Salt-Aged Chateaubriand (737g)
Our chateaubriand is cut from the thickest end of the fillet and is an outstanding joint. With delicate marbling throughout, this cut it is best served rare or medium-rare so that you can enjoy its tender meat and superb flavour. The perfect roast for two to three people, we recommend cooking this with a rub of generous seasoning and oil. Sear in a pan for 2 minutes on each side and transfer to a hot oven for 10-15 minutes to finish. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Salt-Aged Rib-Eye Steaks, Pack of 2 (396g)
Our rib-eye steaks are one of the tastiest steaks going due to their heavy marbling. Hand-cut from the fore rib, we recommend cooking in a griddle or frying pan and keeping it simple with a butter, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Serve with hot horseradish and hand-cut chips or wedges. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt th
Bavette Steaks, Pack of 2 (400g)
Our bavette is a thrifty option for a versatile and flavoursome steak. Cut from the flank, it comes as a long steak which is best cooked quickly. Marinate the meat before cooking and don’t be scared to experiment with flavours with this cut. Flash-fry, sear or BBQ for best results. Rest the steak for at least half the cooking time to allow it to relax. We love it sliced thinly across the grain and served with its cooking juices. Two steaks per pack.
Beef & Chorizo Burgers, Pack of 4 (454g)
Our beef and chorizo burgers are one of our best-selling burgers and it’s easy to see why! Our grass-fed, free-range beef mixed with the ground chorizo adds a unique spicy heat, and the beef juices keep the burgers incredibly tender when cooking. These are best grilled or BBQ’d. Serve with lemon mayo and fresh rocket in a crusty bun. Four burgers per pack.
Beef Meatballs, Pack of 12 (320g)
Our beef meatballs are made with our own unique special recipe. A real field&flower favourite, these meatballs are a versatile option and can be fried, baked or braised. They can be used to serve on top of pasta, with rice or cooked in a rich gravy and served with mash. Twelve meatballs per pack. Our meatballs are made with gluten-free ingredients.
Boneless Beef Shin (500g)
Our beef shin is a great and inexpensive cut for slow-cooking. Cut from the back legs, it is fairly lean but has a good layer of connective tissue running through it which melts during cooking, adding extra flavour and warming richness to any dish. We like to cook it slowly in the oven with red wine and shallots for 3-4 hours for a decadent and velvety stew.
Beef Short Ribs (1.5kg)
Our beef short ribs (aka the ultimate caveman cut) are delightfully tender and melty when slow-cooked. Cut into racks from the rib, these are a truly show stopping dish. We recommend slow-roasting them in the oven − just season with salt and pepper (you can even use beer as a marinade!), then rub in your favourite olive oil or marinade before covering tightly with foil and cooking for 7-8 hours at 100°C. Trust us, you can’t go wrong.
Beef Stock Bones (1kg)
Our grass-fed beef stock bones will help you create a flavoursome stock or broth full of nourishing goodness. They are versatile and can also be used for soups, sauces and stews too. Looking to get that healthy bone broth fix? Here’s your answer.
Boned & Rolled Brisket (1.5kg)
Brisket is a fantastic cut for adding rich, deep flavours to slow braises; and after a gentle, long cook its open-grained texture will yield to give delicious, full flavoured, fork tender beef. A staple of comfort food, this joint is very simple to cook, and most recipes can be adapted to accomadate it if the oven temperature is reduced to about 130, and the time is increased to 4 hours or more. Brisket is just good in the summer for pulled beef sliders and bierra brisket tacos as it is in the winter for slow cooked curries and rich, sticky braises.
