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Mince Beef 1kgMince beef is finely ground beef with a balanced fat content. It cooks quickly and is versatile for dishes like bolognese, burgers, meatballs or pies; season well for best flavour. Great for stir-fries and burgers.
- from $13.49
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Minced Beef Lungs (Bopis) 1kgBeef lungs are a delicately textured offal with a mild, iron-rich flavour. They are typically braised or simmered slowly in soups and stews after thorough cleaning to tenderise them and absorb aromatic seasonings.
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Mini Lamb Roast 1kgMini Roast. Mini lamb roasts offer melt-in-the-mouth meat in a smaller joint. Slow roasting with garlic and rosemary highlights the dark, tender meat and yields an easy-to-carve roast.
- $23.99
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Osso Bucco 1kgOsso buco is a cross-cut from the beef shank, each piece featuring a round marrow-filled bone surrounded by meat. The shank is a well-used muscle rich in collagen and requires slow braising.
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Ox Feet 1kgOx feet are rich in collagen and bone marrow. Long, slow simmering turns the connective tissue into gelatin, producing a silky stock or stew base with deep beefy flavour.
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Ox Liver 1kgOx liver has a bold, mineral flavour and a firm texture. Slice it thin and sear quickly with onions and herbs, or incorporate it into pates and stir-fries for a nutrient-dense delicacy.
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Ox Tail 1kgThe Oxtail consists of sections of the cow's tail with bone and cartilage. It's full of collagen which melts during slow braising or stewing, giving a rich, gelatinous broth and tender, fall-apart meat.
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Ox Tripe 1kgThe Ox Tripe honeycomb texture absorbs sauces well, making it perfect for soups and stews such as menudo or pho; it becomes tender after extended simmering.
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Oyster Blade 1kgOyster blade steak, or flat iron, comes from the shoulder under the scapula. It comprises the infraspinatus muscle and has generous marbling. Great for slow braises and stews.
- from $19.99
- from $19.99
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Panna Caul Fat 1kgPanna Caul Fat. Caul fat is a delicate, lacy membrane from around the internal organs. It melts as it cooks, basting meats like meatballs or roasts wrapped in it and imparting moisture and flavour.
- $9.99
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Pigs Head Boneless 1kgBoneless pig's head offers various rich cuts including cheek and jowl. Slow cooking turns the meat tender and releases collagen, making it suitable for head cheese, terrines or braises.
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Pigs Tail 1kgPigs Tail. Pig tails contain bones, fat and connective tissue. Slow cooking breaks down the collagen, yielding tender meat and a gelatinous texture that enriches soups and stews.
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Pork Back (Bacon) Hocks 1kgPork back hocks are similar to ham hocks and come from the upper portion of the leg. They are usually smoked and, with bone, skin and collagen, require long cooking to impart rich flavour…
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Pork Back Ribs 1kgPork spare ribs are cut from the belly side of the ribcage and consist of long bones with layers of meat and fat. Slow roasting or barbecuing renders them tender and juicy.
- $18.99
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Pork Bbq Scotch 1kgPork scotch fillet is cut from the collar/shoulder and has marbling that keeps it moist. It's excellent for barbecuing or pan-searing and benefits from marinades to enhance its rich flavour.
- $16.99
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Pork Belly 1kgRich, streaky cut from the underside with layers of meat and fat. Slow-roast or BBQ low and slow to render the fat and get crisp crackling, or braise then glaze for sticky, tender slices. Also great sliced for stir-fries, ramen chashu, or cured into...
- from $19.99
- from $19.99
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Pork Belly Skin/Bone Off 1kgThis boneless pork belly is cut from the sides and belly of the pig and features alternating layers of fat and muscle. Fresh belly is essentially unpreserved bacon; slow roasting or braising renders the…
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Pork Blood Jelly 1kgPork blood jelly is a firm, jellied form of pig's blood. It's often diced and used in soups or stir-fries, where it absorbs savoury broths and offers a soft, silky texture.
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Pork Brains TubPork brains have a creamy texture and mild flavour. They are often lightly battered and fried, scrambled with eggs or incorporated into savoury sauces in various cuisines. Great for grilling and pan-searing.
- $8.99
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Pork Cheeks 1kgPork cheeks are the small slips of meat in the hollow of the pig's cheek. They're relatively lean yet rich in collagen; long, slow cooking breaks down the connective tissue, producing fork-tender morsels with…
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Pork Chop Skin Off 1kgSkinless pork chops from the loin are lean and tender. They cook quickly on the grill or in the pan.
- $12.99
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Pork Chops Skin On 1kgA pork chops skin on. These chops are cut from the loin and include the skin. The skin renders and crisps during cooking, keeping the meat moist and adding crackling; the tender loin meat cooks quickly and suits grilling.
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Pork Cutlets 1kgPork cutlets are thin slices of pork, typically from the loin. They cook quickly and can be breaded and fried like schnitzels or simply pan-seared for a tender meal.
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Pork Fat 1kgClean, white fat trimmed from the back and belly with a mild pork flavour. Render into lard for crisp frying and roasting, or grind and mix into sausages and burgers for moisture. Also great for confit and rich pie pastry (leaf fat makes the...
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Pork Fillet 1kgPork fillet, also known as tenderloin, is a long, very lean muscle removed from the loin. Great for pan-searing and grilling.
- $14.99
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Pork Full Loin Roast 1kgA full loin roast comes from the long, tender muscle that runs along the pig's backbone. This tender and mild cut can be roasted whole or cut into chops or cutlets.
- $12.49
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Pork Knuckles 1kgCut from the joint between the leg and foot, with plenty of skin and collagen around a meaty bone. Best cooked low and slow—braised, slow-cooked, or roasted then finished hot for crisp crackling (think German-style pork knuckle). Smoked or cured hocks add deep, smoky...
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Pork Large Intestines 1kgLarge pork intestines are thoroughly cleaned before cooking. They have a chewy texture and rich flavour and are commonly braised or stewed until tender.
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Pork Leg Roast 1kgA pork leg roast comes from the hind leg and has a high muscle content. Slow roasting yields slices of tender, flavourful meat; it's a classic centrepiece for gatherings.
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Pork Liver 1kgPork liver has a robust, savoury flavour and a fine texture. It's rich in nutrients and is best enjoyed sauted or braised; soaking in milk beforehand can mellow its intensity.
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