Low and Slow

At Omak Meats we stock a wide range of cuts suitable for slow cooking. Talk to our butchers for expert advice whether in the oven or over coals. We deliver to all mainland destinations throughout New Zealand, including rural delivery addresses.

Beef Brisket

Beef Brisket (Boneless)

Try a slow-cooked boneless beef brisket in the oven or over the coals. Team this with Rum & Que Bull Dust Meat Rub or Rum & Que Black Out Meat Rub then glaze with Rum & Que Meat Juice. A pitmaster's delight! Brisket is made up of the muscles from the underside of the chest area, between the front legs. Being a well-exercised muscle, it has a high degree of connective tissue, making it best suited to slow and steady cooking methods. Brisket is versatile and flavoursome and is perfect for shredding.

$39.98$79.96

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Beef Cheeks

Beef Cheeks

An amazing cut for slow-cooking. Beef cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. This cut responds well to moist, slow extended cooking methods. As the collagen breaks down, it produces a tender and flavoursome result. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole.

$25.99

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Tripe (Honeycomb)

Tripe (Honeycomb)

For millennia cultures around the world have become wise and appreciated this humble protein-rich food. Tripe is necessary for fastidious prodigies like Europeans and South Americans who know what's up when it comes to tripe being a reliable source of quality protein as well as packed with essential nutrients! Add in some creativity from places like Asia and Africa who've long given the respect needed to enjoy traditional cuisine that includes dishes such as soups, stews, sauced foods, or sausage - all made using this most excellent choice of food we call tripe.

$15.99

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Beef Blade Steak

Beef Blade Steak

Beef blade steak is great for a stew or casserole. Add onions, garlic, herbs, vegetables and seasonings of your choice to make a warming winter meal. Beef blade steak is from the shoulder region and is made up of several muscles with layers of fat and connective tissue within them. Blade steak is a versatile cut with a great flavour that can be cooked as is, cut into strips for stir-fries or diced for slow-cooking.

$13.00$25.99

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Beef Spare Ribs

Beef Spare Ribs

Beef spare ribs are taken from the forequarter after the brisket is removed. They’re made up of rib bone and layers of rib meat and fat. Simmering the ribs before cooking breaks down the connective tissue, ensuring a tender, moist result. Rich and full-flavoured, spare ribs take on flavour well.  These beef spare ribs love long slow cooking and will reward you with delicious melt-in-the-mouth beef. Frozen product.

$55.98$111.97

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Gravy Beef

Gravy Beef

Gravy beef is great diced for pies, hot pots or curries  - and your cat would quite like a piece too!

$22.99

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Beef Topside Roast

Beef Topside Roast

Topside is the perfect cut for a lean beef roast. The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well-used muscle, it’s extremely lean with a lot of connective tissue. Topside roast also performs well diced and cooked low and slow in a casserole or braise.

$35.98

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