Master Cow

$100.00

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Add a Farmer to Frigde Bumper Sticker to Your Order? *

Tell the world where to buy their meat while driving to work :)

Packing Options *

Where offered, the butcher may be able to package your meat to better suit your eating habits

The butcher may use a combination of trays, bags and cryovac storage depending on the cut of meat.

Cut Sheet Selections

This is where you tell the butcher how they should prepare each part of your cow.

Regardless of whether you order a 1/4, or a whole cow, you’ll get a selection of each cut. The more quarters you order, the more of each cut you’ll receive.

The overall price won’t change, unless your selection requires more work by the butcher. These extra costs are indicated beneath each option if applicable.

Gravy Beef *

Gravy Beef is boneless and a very flavourful cut of beef. This cut comes from the animals leg. Perfect in stews and soups on those cold, winter nights.

Silverside *

Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for roasting joints, braising steaks or dice. Silverside and Topside of beef are both taken from the hind quarter of the animal, between the rump and the leg.

Topside *

Topside of beef is a large, lean cut. Both topside and silverside are taken from the hind quarter of the animal, between the rump and leg. The topside muscle, being both lean and quite tender, makes an excellent roasting joint.

Round *

The beef round is a large primal cut consisting mainly of the rear leg and rump of the animal. They’re also very lean since most of the fat on a beef cow is deposited toward the front of the animal.

Fillet *

The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work.

Rump *

From stir-fries to steak, it is widely available and features in many favourite dishes. Rump steak is taken from the rump section of the hindquarter.

T-Bone *

Crosscut from the forward section of the short loin on a steer’s middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own

Shin *

A well flavoured cut from the leg.

Bolar / Oyster *

Oyster steak is a small cut of beef taken from above the backbone on the rump of the cow.

Brisket *

When slow-cooked, brisket becomes very tasty and immensely tender and popular as pulled beef brisket.

Brisket is also a great slow roasting joint that requires minimal effort, making it ideal for creating an unforgettable Sunday roast

Rib Roast *

Standing Rib Roast is considered by many to be the best roast beef in the world. Also known as Prime Rib, it’s a beef cut that’s incredibly succulent with superior taste.

Scotch Fillet *

The scotch fillet is cut from the whole boneless eye of the rib. The cut has a slightly open grain and some marbling in addition to a strip of fat within the lean that runs through the length of the scotch fillet tapering slightly towards the chuck end.

Stewing *

For all the off cuts and other edible parts of the cow – these can be made into mince or sliced as stirfry steak

Bones *

If you don’t need or want the bones, you can select so here. However please remember that you’re buying the animal as “dressed weight” and these are included with your purchase price.

When preparing your beef, the butcher will make mince and sausages from all the off cuts and trimmings of your cow. This is included free with your order.

Description

Choose to buy a quarter, half or whole cow using the selections below.

You’ll recieve either a mixed quarter or mixed half. That means that the butcher will equally divide all parts of the animal so that you get cuts of beef from the front and back of the cow.

 

 

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