Meat for weekday meals
Cuts you can sort out in twenty minutes, with no planning. Single portions, ready for the pan or the oven.
Cooking on a weeknight without thinking about it
For an everyday plate, 200 to 250 g of meat per person is plenty. The point isn't the expensive cut, it's the one that's quick and never lets you down.
Single steaks are the obvious answer: they're stored by portion, thaw in no time and go straight into the pan or the air fryer. A bife de chorizo or a bife ancho is done in under fifteen minutes and needs nothing but salt.
Counter tip: take the meat out of the fridge twenty minutes beforehand. Seared on one side and then the other in a really hot pan, without moving it, it comes out better than with any recipe.
Single steaks
One portion, one steak. The fastest thing we have.
When you'd rather leave it in the oven
Some nights the opposite makes more sense: put something in the oven and forget about it for forty minutes while you get on with something else.
That's where roasting cuts come in. They go further per kilo, they cook themselves, and the leftovers work the next day — cold in a sandwich or reheated. Cook once, eat twice, and the cost per plate drops noticeably.
Cuts for the oven
They cook themselves and stretch to more than one meal.
Looking for something else?
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