Neck
The neck is attached to the shoulder and the shin at the front of the bullock.
The best part of the neck is used in our mince and stewing steak.
This meat is ideal for stews & casseroles, slow moist cooking will provide a tender tasty dish.
Minced it makes great chilli, shepherd pies or even your own beef burgers.
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Shoulder
The shoulder is attached to the neck and shin, it is part of the fore quarter.
We use it in our braising steak. It is ideal for braising, stews, casseroles.
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Shin
The best part of the shin is used in mince, a versatile meat used for shepherd pies, chilli, or spaghetti bolognaise.
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Chuck & Blade
Chuck & Blade is a large, fairly lean cut of high quality meat.
It is removed from the bone and sold as chuck steak.
It can be used as braising steak, for braise (casserole), pie filling, curries, Cornish pasties.
Try a Goulash, Bourguignonne (with red wine) or braise with onions and stout.
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Thick Rib
The thick rib is boned and rolled it is also known as boxeater.
The joint can be slow roasted or it can be purchased sliced for braising.
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Brisket
Usually sold boned and rolled for easy carving it is ideal for pot roasting or boiling.
It needs to be cooked long and slow.
It is also good served cold.
Also sold salted ready to be boiled or you can purchase salt beef already cooked from our cooked meats menu.
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Fore Rib
The marbling on this joint makes it a very moist succulent roasting joint.
It is sold on the bone or boned and rolled.
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Sirlion & Fillet
Sirloin is sold on the bone or boned and rolled. The prime, juicy roasting joint is a traditional one.
Sirloin steaks are slices of the larger 'eye' of the lean tender meat.
Popular cuts of steaks include,
T - bone (when it is cooked on the bone)
Porterhouse (cut from the thick end of the sirloin, large and juicy).
The Fillet is tucked away inside the sirloin, a very tender piece of meat, although it usually has less flavour than rump.
It can be cut into steaks or left whole for the classic Beef Wellington.
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Thin Flank
The best part of the thin flank is rolled into our brisket.
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Rump
The rump is part of the hind quarter and is the joint next to the sirloin.
It is one of the most common cuts used for grilling or frying.
Rump steaks are often considered the best flavoured although not as tender as the fillet.
Delicious kebabs can also be made.
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Topside & Silverside
A favourite roasting joint which has a small amount of fat tied on the joint to provide basting during cooking.
It is best to baste this meat regularly whilst cooking.
It is also ideal for pot roasting too.
Silverside can also be salted for home cooking i.e. boiling.
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Thick Flank
Sometimes known as pin round, is versatile in that it can be sliced to produce flash fry steak (do not overcook)
or can be used in braising.
When slow roasting this joint ensure that it is kept moist.
Skirt is also found in the thick flank this can be used in Cornish pasties.
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Leg
The best part of the leg (shin) is used in our stewing steak.
It is flexible meal time favourite, good for pies, stews, casseroles.
When minced it is ideal for chilli, shepherds pie, spaghetti bolognese or making your own burgers.
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