Gravy Beef

Name: Gravy Beef | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 11
Price: 23.99 AUD
Availability: InStock

$23.99/kg

Gravy Beef is a rich, hearty cut made for slow-cooked dishes such as stews, casseroles, curries, and pies. Cut from grass-fed Australian yearling beef, it develops deep flavour and a tender texture when cooked gently over time.

This cut has little fat but plenty of connective tissue, which breaks down during slow cooking to give you a sauce with real body. Brown it first, cook it low and slow, and let the flavour build.

Our team is happy to cut to any size you need. The minimum quantity is 100 grams.

Description

Gravy Beef is a classic slow-cooking cut prized for its deep, beefy flavour and the kind of texture that turns beautifully tender with time. Cut from grass-fed Australian yearling beef, it comes from three main areas — the hind leg, the front leg (shin), and the neck.

This cut has little fat but contains plenty of connective tissue, which is exactly what makes it so good for low-and-slow cooking. When simmered gently, that connective tissue softens and breaks down, giving you a rich, hearty result and a sauce with real body and depth.

Traditionally used with the bone in for excellent stews and soups, gravy beef is also ideal for braises and slow-cooked casseroles. It is the go-to cut when you want comfort food that tastes even better the next day. Our team can help with cutting where suitable so it suits your cooking style.

Quick Facts

Type/Cut: Gravy Beef
Beef type: Grass-fed Australian yearling beef
Best for: Stews; soups; slow cooking; braising; casseroles
Flavour/texture: Rich beef flavour; low fat; connective tissue that softens with slow cooking

Why You'll Love It

Packed with rich, deep beefy flavour
Perfect for low-and-slow comfort meals
Turns tender and succulent with gentle cooking
Helps create a thicker, more satisfying sauce or gravy
Great value for family dinners and batch cooking

Cooking Tips

Cook low and slow for best tenderness — rushing it can leave it chewy
Brown the beef first in small batches to build deeper flavour in the pot
Keep the heat gentle at a slow simmer rather than a rapid boil
Let it cook until the connective tissue breaks down and the meat softens
Rest the finished dish before serving — flavours improve as it sits

Serving Ideas

Slow-cook into a rich stew with root vegetables and plenty of sauce
Serve over mash, rice, or pasta for an easy comfort meal
Use leftovers for pies or next-day lunches with a simple side
Add Gravy Beef to your next order for slow-cooked meals that fill the house with something good.

Butcher's Tip: Brown the beef in small batches over high heat so you build colour on the meat instead of steaming it. That caramelised surface adds extra depth to the finished gravy and helps create a richer, fuller flavour. Once browned, cook it gently with enough liquid to keep it moist and let time do the work.

Bonus Tip: After the cook, lift the meat out and reduce the cooking liquid over high heat until it thickens slightly. Stir in a small knob of cold butter off the heat to give the sauce a glossy finish and a richer mouthfeel. Taste and adjust the seasoning at the end — the liquid concentrates as it reduces.

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Nutrition Information

Servings Per Package: varies | Serving Size: 100g

	Avg Qty Per Serving	Avg Qty Per 100g
Energy	394 kJ	394 kJ
Protein	21.9 g	21.9 g
Fat, total	0.6 g	0.6 g
– Saturated	0.2 g	0.2 g
Carbohydrate	0.0 g	0.0 g
– Sugars	0.0 g	0.0 g
Sodium	69 mg	69 mg

Source: Australian Food Composition Database (FSANZ). Values are averages; actual values may vary with seasonal and breed differences.

Easy Rich Braising Base

Use this simple base for casseroles, stews or slow braises.

You’ll need:

- 1 tbsp olive oil
- 1 brown onion, sliced
- 2 garlic cloves, crushed
- 2 tbsp tomato paste
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme

Method:

1. Brown the gravy beef first, then set it aside.
2. In the same pot, soften the onion and garlic.
3. Stir in the tomato paste and cook for 1 minute.
4. Add the beef stock, Worcestershire sauce and thyme.
5. Return the beef to the pot and cook low and slow until tender.
6. Serve with mash, rice or crusty bread.