Side of Beef - Breakdown
What is “dressed weight” ?
Dressed weight is a term used in the meat industry to describe the weight of an animal after it has been slaughtered and had its
Dressed weight is a term used in the meat industry to describe the weight of an animal after it has been slaughtered and had its
At Half A Cow Online we make it super easy to buy your meat in bulk direct from the farm. We’re based in the Adelaide
Buying meat in bulk is a great way to save money and support local farmers. But in order to benefit from your bulk purchase you’ll
Why does local meat from the local farmer taste better? – By Dr Jessica Steel BVSc When you buy meat from a smaller scale, local
What are “Cut Sheets” and how to they change how much meat we get? When ordering direct form a farm, unless that farm as a
Prime Cuts and Steaks Rump Steak Topside Steak T-Bone Out T-Bone Out Fillet Porterhouse Y-Bone Steak Bolar Roast Osso Bucco Brisket Tail Round Steak Scotch
Do you save money when buying a side of beef?
The answer may surprise you!
Gravy beef is a cut of beef that comes from the tougher, more muscular parts of the animal, such as the shoulder or hindquarters. It
Beef brisket is a cut of meat that comes from the lower chest of the animal. It is a tough and relatively inexpensive cut that
Silverside roast is a cut of beef that comes from the hindquarter of the animal, specifically the hind leg. It is a lean cut of
Traditionally, osso bucco is made with veal shanks, but it is also possible to make it with beef shanks. The beef shanks are cut in
Oyster blade steak is a cut of beef that comes from the shoulder blade of the animal, specifically from the blade roast. It is a
Minute steak is a thinly sliced cut of beef that is typically taken from the round or the sirloin. It is called “minute steak” because