Cuts of Beef

Local Beef

It's important to choose quality meat when cooking, and Beef is one of the best meats out there. It's full of nutrients, packed full of protein, iron, zinc and B-complex vitamins riboflavin, niacin, thiamin, B6 and B12.

The details provided below will help you understand each cut and the best ways to cook it. For more ideas on each cut please have a look at our Beef Recipes.

Rib-Eye

Rib-Eye

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

Fillet

Fillet

This is one of the tougher cuts and is generally sold as Stewing lamb or made into mince. When sold in pieces it is only suitable for very long, slow, moist cooking. Although tough the flavour is very good so well worth the extra cooking.

shirlon

Shirloin

Often sold boned and rolled. A prime cut which is suitable for roasting.

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.

T-bone

T-bone

T-bone steaks are generally considered one of the highest quality steaks, due to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin).

Rump

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.

fore rip

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.

topside

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.

Silver side

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.

Silver side

Mice

Affordable and easy to turn into a wide range of delicious meals. Home made bolognaise, lasagne or cottage pie are perfect for our qulaity minced beef. Home made meat balls and burgers are also a popular option.

Silver side

Stewing Steak

Stewing Steak is a cheaper cut due to it being tougher than the prime cuts of beef. Stewing Steak is best suited to long, slow cooking to tenderise the meat. Ideal in the winter months to make a warming goulash or casserole.

beef burgers

Beef Burgers

We hand make all our own beef burgers and offer a variety of sizes, thickness and styles, 2oz, 4oz & 6oz traditional beef burgers, larger American style burgers, perfect for BBQ's.

As well as the Beef Burgers, we also make Lamb & Mint, Chicken & Chilli. We also make burgers on request in each of the same styles we offer in our range of home made sausages, Spanish, Smokey, Old English.

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