Here at Harris Farm Markets we’re committed to reducing food waste, protecting the environment and supporting Aussie farmers.
Here at Harris Farm Markets we’re committed to reducing food waste, protecting the environment and supporting Aussie farmers.That’s why we’re proud to introduce another initiative that will do just that – Curious Cuts, our new range of unusually delicious meat cuts that make the most of the whole animal.
Featuring some of the tastiest and most interesting meat cuts you’ve never had (the cuts are not currently sold in Australian supermarkets), our Curious Cuts range is good for the farmer, good for the planet and good for our customers.
They also represent serious value, with savings of up to 30% over traditional premium cuts such as rump or sirloin, so we want to encourage you to try something new and save money at the same time. With the price of premium beef cuts steadily rising, now's the perfect time to be adventurous and try one of the Curious Cuts.
HOW DOES CURIOUS CUTS MAKE A DIFFERENCE?
1) Good for our planet
Nose to Tail. By choosing to buy a Curious Cut you will be helping to ensure more of the animal is being consumed and valued at good market rates (rather than wasted or turned into petfood) and hence they’ll be helping to reduce food waste and increasing the efficiency of food production in this country.
2) Good for Aussie farmers
By purchasing a Curious Cut you are helping Australian farmers by popularising these cuts, properly valuing the whole beast, and hence allowing farmers to sell more of each beast locally – thus driving sales and strengthening our Aussie food industry
3) Good for Aussie shoppers
Not only do these Curious Cuts offer a significant saving over other more traditional premium cuts such as rump or sirloin – up to 30% saving in fact - they are also a delicious and interesting alternative to the cuts people are used to eating!
WHAT ARE THE CURIOUS CUTS?
- BEEF BAVETTE • This steak has a French name and a unique texture. It also loves bright flavours. Grill it and serve medium rare, or consider slow cooking it.
- BEEF BRISKET • Warning. This is a seriously delicious cut. For melt-in-your-mouth meat, take your time when cooking.
- BEEF CHUCK RIBS • All hail a princely cut. This on-the-bone beef can happily carry big flavours (and brings plenty of its own). Cook it slow for a silky texture.
- BEEF FLANK STEAK • This steak is an adaptable sort. It’s big on flavour and has a tight texture. It likes to be marinated and grilled but is also happy in stir fries and salads.
- BEEF HANGER STEAK • The butchers would once nab this for themselves. It’s got bags of flavour and a unique texture. Best cooked medium rare and cut against the grain.
- BEEF INTERCOSTALS • Also known as Rib Fingers (this cut is the meat between the ribs). For bold flavours and a melting texture cook it low and slow.
- BEEF PILLOW STEAK • Pillowy by name, pillowy by texture. It rises like a pillow as it cooks, hence its name. This hard-to-find, fillet-like steak is from the hindquarter. It’s dreamy when cooked medium rare.
- BEEF SKIRT STEAK • After a great textured steak with supreme flavour? Sorted. Skirt steak loves a marinade and a char. Think South American cooking.
- BEEF TRI TIP • The prize cut of the rump. This soft and tasty cut loves a quick roast, to be cut into skinny steaks, rubbed with spices, or stir fried.
- CHICKEN RIBLETS • Move over chicken wings, make way for chicken spare ribs. These have tender white meat, on the bone and a touch of skin. Best cooked on the BBQ or roasted.
- INTENSELY MEATY PORK RIBS • The name really says it all. Don’t be afraid to get your hands a little dirty when eating them. It’s the best way.
- LAMB RIBLETS • These gelatinous riblets punch above their weight in the flavour stakes. Marinate or glaze them to make them really shine.
- PORK OYSTER SHOULDER • Anyone for pulled pork? The slower you cook this, the more it will break down, leaving you with tender threads of juicy pork.
