Beef Shoulder Meat Diced Rangers Valley Black Onyx Marble Score 3+ - 1.0kg

$18

Introducing the newest addition to our low and slow collection - Beef Shoulder Meat. This cut of meat will deliver wonderfully juicy, beautifully textured, and a massively tasty braise. All this - at a price that cannot be beaten!

We have expertly trimmed and cut this Rangers Valley Black Angus Beef Shoulder, extra chunky at 3 cm cubed, to ensure you get the perfect beef texture once cooked. This is the perfect cut to use in your next massaman curry, beef bourguignon, Hungarian goulash or pot roast. 

Rangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high quality beef production by providing a stress-free environment for animals all year round.

Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve very consistent marbling scores.

These animals are humanely raised and harvested with no added hormones or antibiotics.

Follow these tips for perfectly braised beef, with fork tender results:

Braising can be done on your stovetop, in a slow cooker or in the oven.

Before you start preparing the beef, be sure to pat it dry with a paper towel as this will help it brown more evenly.

Lightly dust the beef with some plain flour, season with salt and pepper.

Brown the beef on all sides over medium heat until it develops a rich, brown colour. Remove the beef from the pan and set aside.

Add aromats and vegetables to your pan to boost flavour (if your recipe does not call for vegetables, skip this step). Slowly add your liquid (stock, wine or water) and deglaze the pan.

Carefully return the beef to the pan or slow cooker, add more liquid, turn the heat down and let the heat work its magic.

This product has been packaged using Modified Atmosphere Packaging (MAP).  MAP involves controlling or modifying the atmosphere surrounding a product within a package to provide optimal conditions for increasing shelf life and reducing oxidation and spoilage of perishable foods.

During this process, a harmless gas is used to displace ambient oxygen.  This is done to decrease the amount of oxygen inside the package, which will in turn decrease the rate of spoilage, as oxygen is one of the top killers of freshness.

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