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.
