Date

October 13 2015

Written By

Antony Williams

Choice Cuts - 13.10.15

Written By Antony Williams - October 13 2015

With the beef price still on the rise and with the dollar 30% lower than the same period, it continues to be a classic case of supply and demand with so much of our stock going overseas driving these crazy prices. However, with plenty of feed still around we are still able to offer an excellent value on our Yearling Grass-Fed Beef Rump Steak.

On the other hand, with spring being a schnitty season, we have a double whammy this week: the pre-done pork schnitzel, and also the amazing chicken breast which easily slices into a very nice little protein piece for an easy crumb and quick cook.

In lamb, we are going straight into another week of the spring lamb hind shanks. The price is awesome - so put a couple away in the freezer for a cute meal on a cooler night, or just slow bake them on the BBQ for a different take on a great way to eat shanks.

Now if you’re a cured pork lover like me, this is a pretty sensational week to come and take advantage of the super range and exceptional price for our Pastoral Double Smoked Leg Ham, Middle Bacon, and Serrano Prosciutto. Get in and have a look rather than me babble on about it!

SEARCH Blog