Beef

Please click your chosen cut to see more.

YOUR CHOSEN CUT

Cheek

A very solid, tight muscle, but provides great flavour when braised or casseroled

FIND OUT MORE

YOUR CHOSEN CUT

Neck

tight and muscular cut, great for mince or stewing

FIND OUT MORE

YOUR CHOSEN CUT

Onglet

A barrel-shaped muscle cut from along the spine, which is finally finding fame here as a well flavoured, textured steak cut

FIND OUT MORE

YOUR CHOSEN CUT

Chuck Roll

A tasty, economical cut from the very top of the rib

FIND OUT MORE

YOUR CHOSEN CUT

Fore Rib

The forerib is the first five bones of the loin after the 3 wing ribs (nearest the head),it has bags of flavour and has become the firm favourite roast in recent years

FIND OUT MORE

YOUR CHOSEN CUT

Sirloin

Sirloin is taken from the back of the loin which comprises of a rib housing a long eye of marbled, tender and tasty meat

FIND OUT MORE

YOUR CHOSEN CUT

Rump

This cut sits next to the sirloin and is best aged

FIND OUT MORE

YOUR CHOSEN CUT

Top Side

A lean cut of beef, which needs fairly fast or very slow cooking and nothing in between

FIND OUT MORE

YOUR CHOSEN CUT

Silverside

Silverside is taken from the lower part of the rump. Ideal for pot roasts, casseroles and braises

FIND OUT MORE

YOUR CHOSEN CUT

Thick Flank

A relatively long and flat cut, flank steak is used in a variety of dishes. It can be pan-fried, broiled, or braised for increased tenderness

FIND OUT MORE

YOUR CHOSEN CUT

Hind Shin

You can get Fore Shin and Hind Shin from the top of the leg with lean muscles, ideal for casseroles

FIND OUT MORE

YOUR CHOSEN CUT

Thin Flank

A flat sheet taken from the belly of the carcass

FIND OUT MORE

YOUR CHOSEN CUT

Jacobs Ladder

big tasty ribs well suited to a long braise then a blast on the barbeque

FIND OUT MORE

YOUR CHOSEN CUT

Forequarter Flank

The area of flank nearest the head, best for casseroling and mincing

FIND OUT MORE

YOUR CHOSEN CUT

Fore Shin

You can get Fore Shin and Hind Shin from the top of the leg with lean muscles, ideal for casseroles.

FIND OUT MORE

YOUR CHOSEN CUT

Feather blade

A small cut taken from along the shoulder blade, feather blade has very good marbling and lots of flavour

FIND OUT MORE

YOUR CHOSEN CUT

Brisket

Fantastic for pot roasting, and the popular cut for salt beef

FIND OUT MORE

YOUR CHOSEN CUT

Leg of Mutton (LMC)

A great piece of beef for pot or slow roasting whole

FIND OUT MORE

YOUR CHOSEN CUT

Clod

A rich stewing cut from below the throat

FIND OUT MORE