"Slow King Beef" Combo

The slow-cook combo, short ribs, brisket, chuck, blade, and a generous portion of diced beef. Built for casseroles, slow cookers, pressure cookers, smokers and anyone who cooks low and slow on weekends. Roughly 4–5 kg total. The cut breakdown rotates with the harvest.

Because slow-cook cuts (chuck, brisket, short rib, shin) have lots of connective tissue and intramuscular fat, and grass-fed cattle that have lived properly on pasture develop these cuts beautifully. Slow cooking breaks the collagen down into gelatin, which is where that silky, fall-apart tenderness comes from. Grain-finished beef can be too lean in these cuts to slow-cook well.

Low and slow. Brown both sides hard in a pan, then transfer to a slow cooker (8 hours on low) or oven (160°C for 3–4 hours covered, plus 30 minutes uncovered). Liquid should come halfway up the meat, red wine, stock, or just water with onion and bay. The meat is done when it falls off the bone with a fork. Recipe on our Recipes blog.

Families who do most of their meat on weekends in the slow cooker, oven or smoker. Also great for batch-cooking, most slow-cook beef freezes beautifully after cooking, so a weekend session can fill the freezer with weeknight-ready meals. Big in winter.

Yes, Subscribe & Save knocks 10% off ($140 → $126 per combo). Most subscribers go monthly through autumn and winter and switch to the Mixed Grill King for summer. Skip, pause or cancel any time.