O’CONNORS – PASTURE-FED FREE RANGE ANGUS BEEF
Short ribs are the perfect caveman cut! The are larger and meatier than spare ribs and have a deep beefy flavour. Perfect for slow cooking as the meat simply falls apart and are incredibly tender.
Cooking Method: Roasting, Low-Slow Smoking, Braising/Stew
Accounting for 2.8% of the carcase, it consists of muscles that are not heavily exerted, it is very tender and succulent and makes for flavoursome roasts and steaks. Rib Cutlets (Rib Eye) are prepared by slicing a standing rib roast into steaks – when the bone is removed, the steak becomes a scotch fillet.
O’CONNOR – Entirely free range cattle, they are raised on a natural diet of Gippsland’s pure pastures, without any artificial growth hormones and tested free of antibiotics.
They are the best Angus and Hereford cattle breeds, flourishing in the crisp fresh air, pristine water and nutrient rich pastures.
For generations the O’Connor family has been sourcing the finest quality beef from Gippsland, grazing on what is undeniably Australia’s most prized pastures for producing premium beef.