Meat cut to order, at the counter
Steaks, roasts, sausages and mince, cut to the size you need, weighed in front of you and wrapped in paper.
Where each cut comes from
Every piece at the counter starts somewhere on the animal. Point at a part of the beef to see what it gives and how it likes to be cooked.
- Chuck
- Neck and shoulder: stewing steak, braising joints and the best mince.
- Rib
- Rib of beef on the bone for roasting, and rib-eye steaks.
- Sirloin
- Sirloin and T-bone steaks, with the fillet lying underneath.
- Rump
- Rump steak with more flavour than tenderness, and quick roasts.
- Topside & silverside
- Lean joints from the hind leg for roasting, salt beef and thin slices.
- Shin
- All sinew and gelatine: hours in the pot, or the start of a stock.
- Brisket
- Rolled and braised, or smoked low and slow.
- Flank & skirt
- Thin and open-grained: hot on the grill, sliced across the grain.
