Beef Chuck - whole and deboned. Premium quality Greenfields Beef, truly free range and grass fed producing some of the finest free range meat in South Africa.
Beef chuck is very versatile and has many uses. Most gourmet burgers use the chuck for their mince. You can make a chuck roll and slow roast or braising. You can cut it into steaks. You can smoke it. You can also cut it onto chunks for stewing. We supply it as whole at the weights below.
If you have any special requirements please email: [email protected]Click here to learn more about Greenfields Beef
Free range and Grass Fed Beef from Greenfields satellite farm near Napier - premium quality
Both topside and silverside are very lean cuts with very little fat, from the upper back leg. This area gets through alot of work, so the meat tends to be very chewy and a tough texture. Slow cooking like braising is suggested for both, though roasting topside is possible.
Fantastic for making your own biltong
Topside: Slightly more tender than silverside, topside is often cut into minute steaks. Can be used for roasting
Silverside: I only suggest slow cooking or braising with silverside.
Any special requests please email: [email protected]Click here to learn more about Greenfields Beef
Picanha Roast, famous in Brazil, is superb for roasting as it has a layer of fat at the top of the cut which gives the meat a juicy, succulent and tender finish. Premium quality Greenfields beef, truly free range and gress fed beef.
Also known as the top sirloin cap. The best way to slice and eat it is to always ensure you eat a piece of fat with the meat.
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One of the most impressive beef cuts. The magnificent ribeye cote de boeuf is one of the best cuts. Grass fed and free range Greenfields beef ensuring premium quality. This is one for special occasions and your guests will not stop talking about it, a true show stopper. NO TRIMMINGS INCLUDED
French trimmed meaning: This is more a decorative description when meat is prepared with bones protruding. This means a little meat and fat is trimmed off but it does look very impressive - as per the pic.
Cote de Boeuf meaning: Rib of beef with the main backbone removed and the ribs generally french-trimmed. All the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent and juicy finish. It can be cut for individual steak on the bone pieces.
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Whole Beef Bolo. Premium quality Greenfields Beef. Truly Free range and grass fed resulting in some of the best beef in South Africa.
Beef Bolo, also known as Mock Tender, is very lean and has a few uses. Can be used whole as a pot roast, minute steaks and stroganoff, or cubed for stews, steak pies and curries.
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Whole Beef Shin with Bone In. Premium quality Greenfields Beef. Truly Free range and grass-fed resulting in some of the best beef in South Africa.
This needs very slow and long cooking. Note there is a big bone running through the middle of the shin, which you could use for stock.
Click here to purchase Beef Shin, sliced (Osso Buco)
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Beef Hump. Premium quality Greenfields Beef. Truly Free range and grass fed resulting in some of the best beef in South Africa.
Weight: 1kg Please note there is sometimes a delay of 4 - 7 days for delivery.
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