Nutritional benefits
of grass-fed beef

-  A good source of protein – essential for growth, muscle repair and the regulation of body functions

-  A good source of all B vitamins, particularly B12. B12 is necessary for the formation of red blood cells and nerves. B12 is better absorbed from animal foods than plant food

-  One of the best sources of the most absorbable forms of Iron – heme iron. Iron is an essential mineral, particularly for women and teenage girls

-  Grass fed beef in comparison with grain fed beef has a higher percentage of healthy fats such as omega-3 fatty acids and conjugated linoleic acid (CLA). These fats may help to reduce the risk of heart disease and certain cancers

All nutritional information provided by:
BALANCE, Nutritional and Lifestyle Advice.
Contact on: 086 1203460


I - Forequarter Flank - Best cooked long and slowly, used mostly for stews.

J - Forerib - Equivalent of a rack of lamb is roast forerib of beef, ultimate roasting joint.

K - Backrib - Tougher than the forerib and less lean meat. Suitable as a carving joint.

L - Neck / Stewing Steak - Can also be minced for slow cooking i.e. chilli con carne.

M - Chuck Steak - Ideal for stews and casseroles, also good for beef burgers, mince or steak & kidney pie.

N - Leg Top / Braising Steak - Too tough for fast cooking, best to slow cook i.e. stewing or roasting.

O - Brisket - Leaner than flank but still pretty fatty – mostly used in stews.

P - Shin - Very tasty when cooked slowly, perfect for stewing.