Frequently Asked Questions
This collection features brisket, short ribs, chuck, shin, cheek, bolar blade, silverside, topside, diced beef, and more — all chosen for slow cooking methods.
Low and slow cuts come from hardworking muscles with connective tissue and marbling. Long cooking times break these down into tender, juicy dishes full of flavour.
Try braising, smoking, or slow roasting. Cuts like brisket and short ribs are ideal on the BBQ smoker, while shin and diced beef are excellent in casseroles or stews.
Yes, all low and slow cuts are vacuum-packed for freshness and can be frozen. Thaw overnight in the fridge before cooking.
Absolutely. All our beef cuts can be shipped chilled across NZ or collected directly from our Hastings Butchery and Showroom.
ACCESSORIES
Cook your meat to perfection
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