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Click on a cut to reveal more information:

Topside

The Cut:

This is a lean cut with good texture and flavour.

Cooking:

Topside is a traditional roasting joint 40mins per kg plus 20 mins as Mrs Beaton would tell you!

Silverside

The Cut:

A slightly slower roasting joint than your traditional top side but will also pot roast too!

Cooking:

Try making salt beef, this needs preparation in advance but well worth the effort!

Thick Flank

The Cut:

This is a lean cut and can be cut to make a pot roasting joint, braising or stewing beef and even cut into thin slices for minute steaks for flash frying.

Cooking:

Flash fry a minute steak to make a luxury sandwich supper add a few trimming of your choice and of course a glass of red wine!

Rump

The Cut:

This cut is made up of a few muscles and is usually cut into thick steaks; this is a full-flavored steak and has more grain than the fillet. Cheapest of the ‘premium’ steaks.

Cooking:

This is the most flavoursome steak so is ideal if you want to marinade steak.

Thin Flank

The Cut:

Thin cut is usually minced or sold as stewing beef.

Cooking:

Cottage pie all the way, a favourite in our house!

Sirloin

The Cut:

We sell this off the bone as a roasting joint but more often we sell it sliced as steak (joints need to be ordered).

Cooking:

For something different pop them on the BBQ or under the grill of it’s raining! Sirloin is an easy home roast but make sure you have enough left for the next day its great cold!

Fillet

The Cut:

The fillet is located near the spin it does very little work this makes it very tender it has a delicate flavour. It is sold sliced or whole

Cooking:

Slices are best suited to quick cooking in a frying pan. Or the whole fillet can be trimmed and cooked as a beef wellington for a “posh” dinner party dish.

Brisket

The Cut:

The brisket is boned and rolled. It’s not best suited for quick cooking methods but responds well to slow cooking and is a very economical cut. Brisket is also a popular choice for making salt or pickled beef.

Cooking:

Pop it in your slow cooker in the morning with a thick gravy and you come home to a beautiful smell and cooked joint all you have to do is cook some simple veg and dinner is ready!

Shin

The Cut:

This cut is sold sliced, when perfectly cooked it is tender, and makes a hearty stew ideal for the winter days when comfort food is almost essential!

Cooking:

This flavoursome cut is ideal for cooking with strong flavours try it in a slow cooked curry or a punchy stew with added chorizo

Thick and Thin Rib

The Cut:

This cut is usually sliced for braising steak or cubed for casseroles.

Cooking:

Braise in red wine with shallots and root vegetables for a stunning casserole.

Fore Rib

The Cut:

This is, we think, undeniably the king of our joints and makes a stunning centre piece to any special roast and when trimmed the eye muscle of this joint makes one of the best steaks available the rib eye.

Cooking:

Obviously this joint makes a fab roast, for the steaks grill or fry to your liking.

Chuck and Blade

The Cut:

This is a fairly lean cut of good quality meat it is removed from the bone and sold for braising, stewing, burgers and mince.

Cooking:

Makes an ideal stewing beef for steak and ale stew and why stop there go the whole hog and pop it in pastry for an iconic pie dish

Neck and Clod

The Cut:

Usually sold as stewing steak or mince.

Cooking:

Mince can be the fast food for the beef lover, try in a chilli con carni or spaghetti bolognaise our mince takes around 20 minutes to cook, add the pasta or rice and you have a satisfying tasty supper dish.

“love your beef, even the mince is tender!”

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