Choice Cuts - 07.07.15
What a brilliant start and response so far to Curious Cuts. The continued feedback is invaluable to us so we can continue to get it right for this campaign. We have certainly increased the numbers for the Friend of the Farm offer which you'll find out this weekend.
Righto, into the week ahead. The product of the week simply epitomises what winter is all about: flavour and hearty comfort foods. It's a new one for us, but is absolutely sensational in terms of what it is given that this a famous product in the UK and I am really hoping we embrace it in Oz as well. What is it you ask? Gammon - and yes it's made in Australia from Australian Pork. Gammon is a raw ham, meaning you cook it from scratch having had all the hard work done. It is cured, and dusted with herbs and everyone who has tried it in our office absolutely loves it. It is by far a better way of eating warm ham than buying a fully cooked product then drying it out in the oven. The cooking instructions are all on the label too so I'm sure this will be a hit.
We also have some awesome little boned and netted lamb legs from the Northern Tablelands of NSW. It’s pretty special stock with winter grasses helping this lamb become a flavour adventure. It’s a real Northern NSW theme this week with Whole Veal Rumps from the north coast of NSW. These are sensational to roast whole or slice into steaks for the pan.
Lastly, the chicken offer is super cheap, with a twin pack for $6.99. These will go exceptionally well draped with Parma Prosciutto. To round out this solid week, we have a very good deal on 1kg packs of middle bacon.
Curious Cut of the Week: Beef Chuck Ribs
This week we have introduced a new initiative called Curious Cuts featuring some of the tastiest and most interesting meat cuts you’ve never had (the cuts are not currently sold in Australian supermarkets).
This week, we have Beef Chuck Ribs as the Curious Cut of the week. Chuck ribs are the smaller cousin of the short ribs. Short ribs have been on menus for a number of years, and I guess if you had to describe them, they are similar in characteristic to beef cheeks, with a high gelatinous mouth feel. However, it is a longer stranded meat fibre so it gives a flavourful sensation as it draws up so much into the meat. The stronger the background flavours, the more you will taste it in the finished product.
