Your Guide to Cooking Native Angus Beef
Whether you're pan-frying sausages or slow-cooking shanks, every cut has a place on the plate - and we’re here to help you make the most of them all.
How To Cook Secondary Steak Cuts
Secondary cuts might not always take centre stage, but they’re some of the most flavourful and rewarding parts of the animal to cook. These hardworking muscles develop rich taste and texture, offering excellent value and nutrition when prepared the right way.
From Bavette and Skirt to Hanger and Teres Major, these steak cuts are packed with character and versatility. With a little know-how, like quick searing, marinating, and slicing against the grain, they can rival any premium steak for great flavour.
Learning to cook with secondary cuts not only stretches your budget further but also helps honour the whole animal, ensuring nothing goes to waste and every part is enjoyed as it should be.
What's in our sausages?
Our sausages are made the traditional way with just meat, tallow, and salt, in a natural casing. No fillers, no preservatives, just full-bodied flavour.
