Our native breed beef is carefully hand selected at Market for us by our buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.
A versatile cut made up of chunks of Chuck, Skirt and Top Rump. Our skilled master butchers, lean out the beef but these cuts, taken from the harder working muscles are usually marbled well and therefore perfect for slow cooking.
How to cook Diced Casserole Steak
Cook from room temperature. Cook in a slow cooker on low for at least four hours. Or alternatively cook for three-four hours on 160°C, Gas Mark 2. Best cooked with juices/sauces. Allow to rest before serving.