Beef Cuts
Scotch / Rib Eye
Flank
FLANK STEAK
Mild flavoured and
extremely lean cut.
Cooking Method: Braise,
Casserole, Pot Roast, Boil
SCHNITZEL
Thinly sliced for very
fast cooking.
Cooking Method: Pan Fry,
BBQ, Grill, Stirfry
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DICED BEEF
Top quality cubes of
diced beef ready for a
variety of uses.
Cooking Method:
Pan Fry, BBQ, Grill,
Braise, Casserole,
Pot Roast, Stirfry
SCOTCH FILLET –
PORTION
Very tender with
intense marbling.
Cooking Method: Roast,
Pan Fry, BBQ, Grill, Stirfry
OP (OVEN PREPARED)
RIB
Pronounced marbling
delivering intense flavours.
Suited to Flintstone Steaks
or bone-in prime rib
roasts.
Cooking Method: Roast FLINTSTONE ‘SCOTCH
ON BONE’
Cut from OP Rib, juicy
and flavoursome from the
intense marbling.
Cooking Method:
Pan Fry, BBQ, Grill
Short Rib
SHORT RIB
Very meaty and indulgent
with rich flavours and
tender texture.
Cooking Method:
Roast, Braise, Casserole,
Pot Roast
Knuckle
STRIPLOIN / SIRLOIN
/ PORTERHOUSE –
PORTION
Easy to cook portions
delivering a consistent
quality eating experience.
Tender, close grained cut
with a bark of fat along
one side.
Cooking Method: Roast,
Pan Fry, BBQ, Grill, Stirfry
CUBE ROLL / SCOTCH
FILLET / RIB EYE FILLET
Very tender with
intense marbling.
Cooking Method: Roast,
Pan Fry, BBQ, Grill, Stirfry
Shoulder
STIRFRY
Lean and tender top
quality slices of beef ready
for a variety of uses.
Cooking Method: Pan Fry,
BBQ, Grill, Stirfry
BOLAR
Delicious when slow
cooked with a fabulously
rich texture.
Cooking Method:
Roast, Braise, Casserole,
Pot Roast, Boil
CROSS CUT BLADE
Medium-textured grain
with a distinctive gristle
line that softens when
cooked.
Cooking Method:
Roast, Braise, Casserole,
Pot Roast, Boil
MEAT & POULTRY SOLUTIONS
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