Featured Product

Bonned & Rolled Brisket

£ 7.50 Per /kg


Neck

This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking.

Chuck / Blade

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Fore Rib

Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. Can also be cut into steaks for grilling or frying.

Sirloin

Comes from the same area as sirloin but cut into steaks such as “T”-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stir-fries and barbecuing.

Rump

Although a prime cut, it is usually cheaper than fillet or sirloin because it’s not quite as tender. Considered by many to have a far superior flavour than sirloin or fillet. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing.

Fillet

Also known as tenderloin. One of the prime cuts. Has little fat and is very tender. Used in dishes like Beef Wellington.

Topside

Very lean and when sold as a joint for roasting, often has a layer of fact tied around it to help baste and keep it moist.  Also suitable cut into steaks for frying or grilling and in stir-fries.

Silverside

Although this was traditionally salted and sold as a boiling joint, this very lean piece of meat is now most often sold unsalted as a joint for roasting.  Requires frequent basting through the cooking time.

Clod

The beef clod or shoulder is taken from the shoulder region of the cattle. Beef clod can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef clod is to cook it with moist heat or braising.

Thick Rib

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Thin Rib

This is one of the tougher cuts and is generally sold as mince (ground) meat. 

Thin Flank

Often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers. 

Thick Flank

Also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as “flash fry” steaks.

Shin

This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking.

Leg

This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking.