
Halal Beef on the Bone, Mixed Cuts 500g
A mix of bone-in cuts for stock, stew and slow cooking. The bones are where the body in a broth comes from.

A mix of bone-in cuts for stock, stew and slow cooking. The bones are where the body in a broth comes from.

The tenderest cut on the animal, lean and fine grained. Sear it hot and briefly, and rest it before slicing.

Lean fillets sliced from the topside. Quick to pan fry, and the cut to reach for when you want beef without much fat.

Bone-in ribs for a low oven or the barbecue. Give them time and the meat comes away from the bone on its own.

Sirloin with a strip of fat along the edge that bastes the steak as it cooks. Hot pan, short time, proper rest.

Sirloin one side of the bone, fillet the other, so you get two textures in one steak. Best cooked over high heat.

Brisket rewards patience. Six hours low and slow turns a tough cut into something you can pull apart with a fork.

Well marbled, so it stays rich even when cooked past rare. The fat running through it is what makes the flavour.

Boneless beef cut into even cubes for stews, curries and skewers. Braise it long enough and it goes soft without drying.

Oxtail is all collagen and slow cooking. Four hours in the pot and you get a sauce that sets when it cools.

More chew and more flavour than sirloin, and cheaper for it. Slice it across the grain after resting.

Freshly minced beef for kofte, bolognese, keema and burgers. Nothing added, so it browns properly rather than steaming.

A working muscle, which means flavour and connective tissue. Made for the slow cooker rather than the frying pan.

Shank is tough until it is not. Three hours of gentle simmering and the tissue melts into the sauce.
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