Lamb

1. •Scrag end: slow cooked casseroles, stews and soups
   

2. •Shoulder: roasting joints and diced in casseroles
   

3. •Middle neck: roasting joints, mince, diced in casseroles
   

4. •Best end of neck: roasting joints, rack of lamb or chops
   

5. •Loin: roasting joints or chops
   

6. •Breast: slow cooked roasting joint
   

7. •Chump: chops
   

8. •Leg: roasting joints and leg steaks

Pork

1. •Head: brawn and hogs pudding
   

2. •Shoulder: roasting joints, shoulder steaks diced for casseroles, spare ribs and also used in our sausages
   

3. •Blade: roasting joints
   

4. •Hand: roasting joints and used in our sausages
   

5. •Loin: roasting joints and chops
   

6. •Belly: roasting joints, slices (grilled or baked)
   and used in our sausages
   

7. •Leg: roasting joints
   

8. •Hock: slow cooked boiling joint
   

9. •Trotter: slow cooked boiling joint

Beef

1. •Neck and clod: mince and stewing steak
   

2. •Chuck and blade: slow roasting joints,
   braising and casseroles and pasties
   

3. •Fore rib: roasting joints and
   rib-eye steak
   

4. •Thick/Thin rib: slow roasting joint
   

5. •Brisket: slow cooked roasting joint
   

6. •Shin: slow cooked stews and mince
   

7. •Sirloin: roasting joints and steak
   

8. •Flanks: mince and skirt for pasties
   

9. •Rump: steak
   

10. •Topside: roasting joints
    

11. •Siverside: roasting joints
    

12. •Thick flank: roasting joints
    

13. •Leg: slow cooked stews

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Welcome  |  Cuts of Meat  |  The Perfect Steak  |  The Team  |  A little bit of nostalgia...

Welcome  |   Cuts of Meat  |  The Perfect Steak  |  The Team  |  A little bit of nostalgia...