Gravy Beef (500g Approx.)
- Comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area
- It has little fat but contains a lot of connective tissue that softens during long, slow cooking releasing collagen into the cooking liquid, which gives it a thick and rich consistency
- Gets its name from its use in making rich, flavourful gravies, soups and sauces
- Bone in gravy beef is also known as Ossi Bucco, an Italian favourite.
- Cooked whole the skin is now known as “Thor’s Hammer”
- Approximately 500gm each.
Brands:
$23.99/kg
OUR BEEF RANGE
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