Looking for different Angus beef cuts to cook with this winter? 
 
We’ve served up four different products below with tips and tricks from our on-site butchers, plus quick and easy recipe ideas from chef Michael Van de Elzen.
 
Try some of these cuts by using our Build a Box page when you make your next beef box order.

Stir Fry:

Our stirfry beef is cut thinly and designed to be cooked fast on a high heat.  Believe it or not, the thin tail pieces of the Eye Fillet (that’s right, the eye fillet is not perfectly round the whole way down!) end up as part of stirfry.  We also use other steak ends plus knuckle and the tender parts of the topside.
 
Mike says: My go-to when I'm busy! Season the meat and sear it quickly in a hot pan, then remove from the pan. Add onions, carrots, broccoli, and leafy greens. Add the meat back in to the hot pan and pour over 2 tablespoons of soy sauce, 1 teaspoon of raw sugar and 1 teaspoon of cornflour mixed with 2 tablespoons of water. Fast and delicious!

Skirt steak:

Once relegated to mince or the slow-cooker, skirt steak has made a comeback in recent years and is great cooked on a high heat.  If you’re looking to prepare ahead of time, try heating it in a sous vide or a water bath and finishing in a hot pan or on the BBQ. 
 
Mike says: I have cooked loads of skirt and I love it. Season with salt and pepper and sear over a very hot flat plate for 4 minutes each side. Rest for 5 minutes before slicing across the grain. Serve with a pickled pepper salsa.

Schnitzel:

We exclusively use knuckle for our schnitzel.  This gives a tender piece of meat (put away that tenderiser!), plus uniform piece sizes that will keep the whole family happy.  Wonder how we get the uniform thickness?  Our schnitzel is cut through the bacon slicer.  Genius.
 
Mike says: Nothing better on a cold night than crumbed schnitzel with silky mash potatoes. Try panko breadcrumbs with a touch of mustard powder for something different. Remember to season the flour, egg wash and breadcrumbs.

Brisket:

Popular during the summer months for ‘long and slow’ BBQ cooking, brisket is also great in the slow cooker for a pulled beef dish.  If you’d prefer a layer of fat across your brisket to keep it moist during cooking, just let our team know.
 
Mike says: What I do is marinate brisket in plain yogurt with a touch of Indian spices. Combine and place in a plastic bag in the refrigerator for up to 3 days. Remove and sear on a hot BBQ till cooked medium.