The attached is intended to give customers more information on how to choose their Cut of Beef. The symbols indicate how the particular cuts should be cooked, some can be slow roasted to ensure the moist tender ‘fall off the bone tenderness’. Others can be ‘shown’ to a griddle, chefs pan or hot basted barbeque to ensure a seared medium / rare tender steak etc
The images also go some way as to explain where the individual cuts originate from the Animal. All our Beef can be traced back to the original stock and Farm it was sourced from and is hung to a minimum of 21 days to ensure it’s full free range texture and flavour
