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Certified Australian Black Angus Beef is a Quality Certified product based on specific genetic produce of Black Angus in Australia.
Marbled meat prized by many for the flavor that comes from the intramuscular fat when cooked. Tasty, tender and juicy due to its grain fed program. Initially cattle Black Angus are born and raised on open natural pastures of the Australian outback before being shifted to grain feeding for 150 days.
The Oyster Blade is a cut from the area above the shoulder blade of the cow. Has good flavor but can be tough if not cooked correctly. This cut also has good marbling which contributes to its flavor.
Braising is one of the best methods to cook the oysterblade as longer cooking time tenderizes the meat. The perfect meat to prepare a beef bourguignon.
: Called banana shallots because of their size. They have a smooth, tan-colored skin and they taste slightly milder than other types of shallot. . Chef's tip: Shallots can be...
:Rosemary is a family member of the mints. Rosemary is a native Mediterranean herb. It is a green, pungent herb, with a slightly minty, ginger combination of flavours and has...
:Thyme, a Family member of the mints is the leaf of a low-growing shrub. The herb has tiny greyish-green leaves with a subtle, dry aroma and a slightly minty flavour....
: This garlic comes from the Lautrec region of France and comes with the “Label Rouge” certification – the mark of true quality. Milder in flavour than white garlic, it...