Girello 1kg Short Ribs Slow barbecuing or smoking renders

Slow barbecuing or smoking renders the fat and connective tissue to create tender

Boneless pork shoulder comes from a well-used part of the animal with a mix of meat and fat

or braise then glaze for sticky

Best enjoyed caramelised

round or sirloin

Girello 1kg Short Ribs Slow barbecuing or smoking rendersVery lean, fine grained roast cut from the hindquarter (round) with minimal marbling. Best cooked hot and fast to raremedium rare, then rested and sliced thin across the grain. Great as classic roast beef, for schnitzel or stir fry strips, and excellent sous vide before a quick sear. Marinate or tenderise lightly and avoid overcooking to keep it tender.