- Grass Fed & Finished Beef
- Gravy beef can come from the shin area of the leg or the heel muscle in the silverside. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This connective tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture.
- Click here to see the Beef Cut Chart
Recipe: Beef Ragu with Pappardelle
2 Reviews Hide Reviews Show Reviews
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Sensational!
Absolutely beautiful meat. I used this in a slow cooked oven meal (2 1/2hrs) and it was melt in the mouth delicious.
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Love this meat!
It is perfect for my stews and soups, extremely flavoursome and good quality meat!
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