It summer and we have offering three new cuts this week:
1, beef kebabs, make using top rump steak that works very well for quick cooking
2, Picanha steaks, cut from the rump cap and a really popular cut for South Americans
3, smaller 500g bavette / onglet packs - we are leaving them uncut, so that you can decide how thick you want to cut them - popular particularly with French & American customers.
