Beef
All About Beef
Using traditional butchery methods to get the best from every cut or muscle, ensuring even texture and maximising flavour from every piece of meat. Prime cuts are wet aged for 21 days, to improve the tenderness and quality. Assisting the chefs and their kitchens to have the best quality and control of the cuts they serve.
Our butchers are always on hand to offer advice on what is the best cut for your needs.
Accreditations
Cuts of Beef
Popular Beef Cuts & Steaks
Striploin
Used primarily for sirloin steaks, coming from the short loin, prized for excellent marbling and bold beef flavour. Pan sear or grill for best results.
Rump
Rump – a classic and flavoursome cut from the backside. A firmer meat, that can be fried but ideal for grilling or stir fry. Perfect for marinades or rubs as its profile blends well with additional flavour.
Fillet
Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly lean and tender.
Rib-Eye
Rib Eye, a popular cut due to its rich beef flavour profile. Cut from just above the ribs, an exceptionally tender piece of meat, perfect for steaks.
Joints
Joints – a wide selections of joint cuts are available. From the popular tender Topside through to silverside or salmon cut. Cut from mainly the legs, perfect for a slower cook.
If you need any further guidance on the Right cut for you and your business, drop us a note, we're more than happy to help!
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Local Branch Range
Ask your local butcher for the ranges available or if you have a special requirement,
our butchers can assist in sourcing where feasible.
