The cut you need is flank or chuck. Flank is from the lower half of the hind quarter and is actually quite lean. Thin flank - a cut ... Aim for 250g per person; then, if you have any left over ...

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Mix together well and store in a sealed jar. Brisket is a flavourful cut of meat from the breast (or lower chest) of the beef. Containing a lot of connective tissue, brisket is perfect for slow ...

AngusLinkSM value-added programs are administered by the American Angus Association® in partnership with IMI Global. Effective for cattle harvested Aug. 5, a grid premium of $5 per head will be paid ...