A fantastic mix of roasting and grilling options are on offer this week. To start it off, we have a boned and rolled pork leg roast which is just brilliant in winter. Softer in flavour than the shoulder, it is a great way to get lunches sorted for a few days – not to mention, a delicious and cheap dinner option.
A brilliant slow roasting cut is the picanha, or more commonly known as the rump cap. These are a mix of northern and southern production grass fed product. For an easy grilling product we have fresh chicken tenderloins.
For something different and for multiple cooking uses, the boneless lamb chumps are exceptional value. These are northern tableland lambs (think Tamworth / Armidale region), and have a really beautiful flavour. These can be cut into little chump steaks, or roasted whole with the fat cap on (definitely the better way to do it), or for those health conscious shoppers, simply rip that fat cap off for exceptionally lean mean. These are great to dice up for curry as well but adjust your cooking time down, as it is a very soft muscle and doesn’t need to be cooked for long at all.
Great value on the large packs of short cut rindless bacon this week as well, and to round out the week, we have the world famous San Danielle prosciutto on special too.
Not meat-related but the truffle season is in full swing and fresh batch just landed in stores yesterday. If you haven’t tried them, by all means, now is the time to experiment. Learn more about Black Perigold truffles here.
Curious Cut of the Week: Beef Tri Tip
This week’s featured Curious Cut is perfect for a quick roast, or even on the BBQ. The Beef Tri Tip can handle being sliced into stir fry as well. It has a very consistent mouth feel and beautifully tender when cooked correctly. Feel free to try the Harissa Crusted Beef Tri Tip recipe shown below and enjoy this cut with a delicious spicy edge.
(Curious Cuts not available in Penrith, Edgecliff or Bathurst.)