Confused about the different cuts? Hopefully this guide can help clear that confusion.
Beef
Guide to each Beef Cut:
Fillet
The finest steak around! A prime and much sought after cut. The fillet steak is located on the cow’s back and is incredibly tender and has very little fat. An ideal choice to impress your guests or even to just treat yourself.
Top Rump
The top rump is a very lean cut. Ideal as a roasting joint. Cook low and slow to make the meat as tender and flavoursome as possible.
Brisket
Brisket is one of the least tender cuts of beef. However with a little time and slow cooking the meat can be softened to release the full bodied-flavour. An excellent slow roasting cut that requires a little more effort but the results are very rewarding.
Silverside
Named after the silvery layer of tissue that covers a side of the cut, this cut is very lean and is best slowly cooked to release the flavour. It is highly versatile and can be used in a large variety of different dishes.
Mince
Perfect for making bolognese, meatballs, burgers and a whole list of different dishes.
Braising Steak
Braising steak is a term used to refer to several different cuts which are perfect for long and slow roasting/ cooking dishes. It is very versatile and can be used in all sorts of meals.
Topside
Topside is similar to Silverside. It makes an excellent roasting joint, cooked slowly. Topside is easy to carve and makes a great Sunday Roast dish.
Rib-Eye Steak
Rib-Eye like Fillet, is not really used by the animal therefore it is a tender cut. It have a rich full-bodied flavour. Due to being fattier than sirloin, rib-eye can provide more flavour. Much like sirloin it is best done on a grill.
Rump Steak
Rump unlike Fillet is not that tender due to the fact it is used a lot during the animals life. It is still packed full of flavour. It is, however, tender enough to be cooked quickly and used in a large variety of dishes such as stir-fry or kebabs.
Sirloin Steak
Sirloin is a lean and popular cut. The meat sits between Fillet & Rump when it comes to texture, fillet being very tender and rump being not that tender. This gives sirloin a good balance between the two. To avoid overcooking and retain the juices, a good way to cook it is to grill it.
Shin Steak
Located on a self-explanatory part of the animal, shin is best cooked low and slow. The reason for this is that the meat has plenty of gristle but when broken down makes a melt in the mouth texture. When cooked correctly it is also incredibly flavoursome.
Skirt/Bavette
Skirt is a very flavoursome cut, however it is not very tender, meaning that it is ideally cooked slowly within some form of liquid or cooked really quickly in a pan. They are used in a variety of dishes such as Cornish Pasties.
Flat-Iron Steak
Flat iron steak is the US term for this cut, which we in the UK would call a Butlers’ steak. Similar to the Shin it requires long and slow cooking however the results are fantastic if done with a little patience. The cut is full of flavour.
Lamb
Guide to each Lamb Cut:
Breast of Lamb
Breast of Lamb is an affordable and very overlooked cut, mainly because if cooked incorrectly you can be left with a lot of fat. The way to avoid this is to slowly cook it, enabling the fat to melt away. Leaving you with a tender and flavoursome meal.
Whole/Half Leg of Lamb
The classic Sunday roast joint. Perfect roasted, and if cooked correctly will have a great melt in the mouth texture. The cut is also very easy to calve at the dinner table. We have both whole and half legs for sale. Whole would ideal for a larger gathering, and half legs offer a more budget friendly option.
Half/Whole Shoulder of Lamb
The Shoulder of Lamb is the perfect slow cooking joint. It makes a spectacular centre piece if cooked correctly and for long enough. It is also a slightly more affordable alternative to the Leg of Lamb. Much like the Leg of Lamb we sell both half and whole shoulders of lamb.
Lamb Mince
Lamb Mince is the key ingredient to create a Shepherds Pie. But can also be used to create Lamb Burgers, meatballs and a large variety of different dishes.
Loin Chop of Lamb
Loin Chop is a popular cut due to the beautifully tender meat. The loin chop is excellent grilled though be careful, as it is easy to overcook it. Loin Chops are also excellent barbecued.
Neck Fillet of Lamb
Much like the Lamb Breast, Neck Fillet is very underrated. It requires slow cooking to bring out the full flavouring and ensure it is very tender. The marbling through the cut gives it impressive flavour.
Rack of Lamb
The lamb rack is an impressive, easy to cook and highly tender cut. It is also easy to achieve perfectly crispy skin and melt in the mouth texture. An excellent centrepiece to stun your guests. Ideally roasted or grilled.
Rump of Lamb
Unlike beef rump, lamb rump is not as popular. Which is a huge shame, considering the meat is very juicy and full flavoured. The layer of fat ensures that the meat remains juicy while roasting. Ideally quick roast to perfection.
Lamb Shank
The shank is another good slow cooking cut. Also a meaty and economical cut. The bone within it releases plenty of flavour while cooking. Slow cook to ensure the meat becomes beautifully tender.