Beef is full of flavour and works well with a wide variety of vegetables to suit any meal occasion. The right cut of meat for your recipe is essential as well as the preparation and cooking time. Our master butchers can prepare any cuts of meat to suit your requirements. Products can be ordered and prepared in advance should you require a certain item for that special occasion. The following products are normally available:

Beef Products:

Topside/Silverside – Very tender and ideally suited to roasting.

Rump – A steak that is juicy and tender with an outstanding flavour.

Sirloin – Taken off the bone, ideal for steak or can be roasted whole as the classic Sunday joint.

Fillet – Comes from the underside of the sirloin. It is the most prized cut and the leanest and tender of all steaks.

Fore Rib/Boneless Rib – A premium roasting joint, cooked on the bone it’s an impressive looking succulent joint.

Rib Eye – Very popular steak, ideally suited for barbecuing.

Chuck – usually used for braising steak, slow cooked for an excellent taste.

Thick Rib – used for slow roasting joint or extra lean braising steak.

Neck / Clod – Used as stewing meat, best suited for casserole dishes.

Brisket – fantastic when boiled, braised or very slowly steam roasted.

Shin / Leg Beef – Long slow cooking in a stew, meltingly soft and delicious.

Thin Flank – used in ground beef and our home made burgers. Ideal for lasagne.