Thick steaks cut clean across the body, so each one carries a rim of dark skin and a broad, even flake of white flesh. Mild and lightly sweet, with a texture that stays moist under high heat.

• Cut thick and even — cooks right through without drying at the edges.
• Skin left on — crisps beautifully in a hot pan.
• Mild, clean flavour — takes on seasoning without disappearing behind it.
• Lean protein — light, satisfying and easy to digest.

In the kitchen
Pat dry, season, and sear skin side down in a hot pan for four to five minutes before turning. Roast at 200°C for twelve to fifteen minutes, or steam gently with ginger and spring onion. However you cook it, stop as soon as the flesh turns opaque and begins to flake.

Storage
Keep chilled and cook within two days, or freeze and thaw overnight in the refrigerator.