The weather indicates that it’s a good time for some lamb shanks and they are really good value this week.
Given that we have had such a focus on hearty wintery meals, we need to break it up at times and so we have a great quality steak at a fantastic price. Realising it could be far too cold to cook outside, it had to be a griddle or pan fry special, so scotch fillet it is. These are off Victorian Grass-Fed animals that represent absolutely sensational value. Already aged appropriately, they are ready for eating now and are a great mid week feed with a bit of smashed spud. And to really liven it up, just shave a bit of truffle over the top of it!
Another easy roasting option this week is the pork fillets. They are quick to cook, really great flavour, and it just seems to be something we all love eating.
This week, we also have the award-winning Pialligo Bacon range on special and everyone is loving them too. I was talking to a mate last weekend after having recommended it to him some time ago, and he said he finally tried it, the comment to go with it, “I am never buying bacon again unless it’s that Pialligo!”
To round out the week, our number one chicken line, the fresh breast fillets, are also fantastic value.
Curious Cut of the Week: Beef Bavette
Curious Cuts just keeps going from strength to strength. Our campaign message couldn’t be more timely with beef continuing its astronomical rise in price over the past 6 months.
This week’s featured Curious Cut is probably my favourite cut in this campaign - quickly cooked on a high heat, cut across the grain to shorten the muscle strands and you get a highly flavoursome steak with a bit more chew than a prime cut loin steak. It is just sensational and will especially appeal to anyone who likes things like flank, flat iron or hanger steaks.
(Curious Cuts not available in Penrith, Edgecliff and Bathurst.)