Beef Selector
At Country Valley Foods, our fresh beef products are sourced from trusted suppliers and expertly prepared in our state-of-the-art butchery unit. We ensure consistency, precision, and exceptional quality in every cut, every time.
Head
The head consists of the cheeks which are rich, gelatinous cuts packed with flavour and perfect for slow cooking.
Cooking & Serving Tips
Braise or slow-cook to break down the connective tissue for a tender, melt-in-your-mouth texture.
Sear first for a caramelised crust, then cook in red wine, stock, and aromatics.
Fore Quarter
The beef forequarter comes from the front section of the animal and includes cuts like chuck, brisket, and rib. These cuts are known for their rich flavour and are ideal for slow cooking methods that break down their natural toughness.
Cooking & Serving Tips
Forequarter cuts shine when slow-cooked—think braising, roasting, or stewing. Low and slow methods tenderise the meat and bring out deep, hearty flavours. Perfect for comforting dishes like casseroles, pot roasts, or pulled beef.
Loin
Beef loin is a tender, flavourful cut from the area between the rib and sirloin. It includes premium steaks like sirloin, T-bone, and fillet, making it a favourite for its tenderness and rich taste.
Cooking & Serving Tips
Beef loin is best cooked quickly over high heat—grilled, pan-seared, or roasted. Keep seasoning simple, and always rest the meat before slicing to keep it juicy and tender. Serve with bold sauces and classic sides for a restaurant-quality dish.
Flank
Beef flank is a lean, flavourful cut taken from the abdominal muscles of the cow. It’s known for its pronounced grain and rich beefy taste, making it a popular choice for marinated dishes and quick, high-heat cooking.
Cooking & Serving Tips
Flank is best cooked fast over high heat—grilled, pan-fried, or seared—then sliced thinly against the grain to keep it tender. Ideal for fajitas, stir-fries, or steak salads, it also benefits from marinades to enhance flavour and tenderness.
Hind Quarter
The beef hindquarter comes from the rear section of the animal and includes premium and versatile cuts such as topside, silverside, rump, and round. These cuts range from lean roasting joints to steaks, offering great flavour and value.
Cooking & Serving Tips
Hindquarter cuts suit a variety of methods—roasting, braising, or pan-frying—depending on the specific cut. Leaner joints benefit from slow roasting or pot-roasting to retain moisture, while rump steaks are excellent grilled or pan-seared and served medium-rare for tenderness.
