Cut Explorer

Please note that the Cut Explorer application requires Flash Player - you can download it by clicking here. Nonetheless, all the information regarding the various cuts is shown below.

BEEF

Ox Cheek

Ox cheek is more of a continental cut - traditionally used by the French, for braising, trimmed with all the fat off. Very strong flavour - needs good slow cooking.

Neck & Clod

Traditionally a cheaper stewing steak for dicing - but mostly used for mincing now. Makes a fantastic flavoursome lean mince with great internal fat... excellent for burgers. A good (and slightly cheaper) alternative to top / rump mince.

Chuck & Blade

Chuck is traditionally excellent for dicing and also makes a great mince with fantastic flavour. There are actually two blades - round blade and featherblade. Round blade can be diced, but makes an excellent braising steak. Featherblade - in my opinion one of the best braising steaks. Sliced through and cooked properly as a thick dobe of beef, is one of the most flavoursome bits of meat you can get. Slow-cooked for 4-5 hours... amazing!

Thick Rib

Was traditionally a cheaper alternative to a forerib roast, to be roasted on the bone or pot-roasted on the bone, but is more often used for mincing these days.

Thin Rib

A very American dish is a 'beef short rib', which we call a 'Jacob's Ladder' - great for barbeque beef, braising for a three to four hours in sauce. The meat has that delicious taste of a rib of beef with the right amount of fat that keeps it moist during long cooking. Very tender.

Flank

We remove the middle piece – the Thin Flank - and cut it into Flank Steaks which are fairly tender and very popular in Asian cuisine, usually marinated first. The off-cuts from around the steak are used in Minced Beef

Sirloin

Entrecote, sirloin, porterhouse... some of the best known steaks come from this part of the animal - the frying steaks. There is no internal fat, and the meat is much leaner but also very tender. Traditionally, there is also sirloin on the bone, which gives a great flavour for roasting or frying... or with the bone removed as a Boned and Rolled Striploin. The fillet - the the tenderest and leanest cut of Beef - runs on the inside of the sirloin down to the rump and is cut into Fillet Steaks. The top part of the Fillet is the Chateau Briande which is a fantastically lean and flavoursome cut.

Rump

Traditionally served on the bone, but more often served boneless these days, cut into steaks. We remove the top cap of the rump, so the resulting single-muscle Square-cut Pave Rump Steaks do not fall apart. Despite the inconsistency in texture, this is a very lean meat, but can be tougher than the other steaks.

Brisket

Brisket, part of the flank - is used as a flavoursome cut in Chinese cooking, but is also often used for mincing and barbequeing. Salt brisket is (in my opinion) the best for salted beef.

Forerib

Traditionally a five-bone roast, but most often in modern butchery, the eye of the forerib is removed and it becomes ribeye steaks. You also get cote du boeuf steaks, ribeye on or off the bone. We do supply the forerib as ultimate beef roast - a five-bone French-trimmed rib of beef - which for the 'wow factor' at a dinner party, cannot be beaten. Fabulous marbled fat through the meat, with great flavour. This can be cut down to make a Bone-in Ribsteak - a huge portion for 1, or for 2 people to share. Definitely "the man's choice" for a steak.

Silverside

Traditionally, a roasting joint or salted for a classic salt beef. A two-joint muscle, external fat is added to add flavour to it as a roast. Slightly tougher texture than a sirloin or forerib roast as it is a worked muscle, but still plenty of flavour.

Topside

Traditionally, a roasting joint - cut and tidied. Good for stir-fries, beef stroganoff, good for quick frying in strips at the cheaper end of the scale. Slightly tougher texture than a sirloin or forerib roast as it is a worked muscle, but still plenty of flavour.

Thick Flank

Mostly used for mincing - makes a very good lean mince, called "top rump".

Leg

Leg of beef is a two-muscle cut - sliced through for braising, it has to be cooked for a long time to soften the internal gristle, but has got great flavour when cooked properly.

Shin

A flavoursome part of the animal, but requires long cooking time to fully tenderise the meat and release the flavours.

Ox Tail

Oxtail, braised, is loaded with flavour. Aside from the classic oxtail soup, many high-end restaurants will often put oxtail with a more expensive cut like a fillet because of its deep flavours.

PORK

Ear

In the UK Pigs' Ears are mainly purchased for pet food although they are used in European cooking. They have become more fashionable of late due to 'nose to tail' eating, especially on Suckling Pigs

Cheek

The very spot of the cheek is very sweet, intensely flavoursome meat, and is used in braising.

Spare Rib Roast

The whole Neckend is taken from the Spare Rib and Blade joined together. This can be butchered to prduce two separate cuts, or boned and rolled together to produce a Roasting Joint. Separately, the Spare Rib can be cut into chops, not to be confused with Chinese style spare ribs. The chops have more internal fat which produces a sweet, tender chop.

Blade

The Blade is traditionally a cheaper-end roasting joint, and we also use boned blade for diced pork.

Haunch

This is an old-style roasting joint. The front leg has a lot more bone-to-meat ratio than the back leg. To produce a 'Hand' ready to roast, the trotter is removed, along with all of the internal bones, this is then tied to produce a boneless joint. Today the Haunch is also used for Diced Pork, and very popularly for sausages.

Loin

The loin can be butchered into several cuts:

Whole Loin The whole loin can be roasted whole on the bone, or boned and rolled for a boneless loin.

Boneless Loin We bone the Loin completely, and remove the rind. This is now ready to be cut into Loin Steaks, and the chump is removed for dicing.

Loin Chops Leaving the loin whole, we score the outside skin. Then remove the Ribend Loin and the Chump and cut into Loin Chops.

Pork Ribend We use just the Ribend for bone-in Pork Cutlets or Bone in Pork Racks.

Belly

The Belly is a flexible part of the pig with several options of use. The belly can be left whole, with the skin scored and then roasted whole. The whole belly can be cut into Belly Strips - these are great used as chops, or marinated for a barbecue. The ribs can also be removed in one sheet and cut into individual bones for Chinese Style belly ribs. Any waste from the Belly is ideal meat for sausages.

Leg

The leg can be roasted either whole or boned first and then split in half as a boneless roast. Can also be broken down into single muscles, to use for Pork Escalopes or cut for Pork Stroganoff.

Front Trotter

Trotters are used in making stocks, once split in half. This is due to their high gelatine content.

Hind Trotter

Can be used for stocks and sauces, but hind trotters are served boned and stuffed in high end restaurants.

LAMB

Scrag End

The cheaper end of the lamb. Used on the bone for stewing, after slow-cooking you are left with a very sweet meat as it falls away from the bone - excellent for hot-pots and similar dishes.

Middle Neck

Traditionally chopped through and used in braising dishes. More often now, removed from the bone you are left with a middle neck fillet - a very tender, beautiful piece of meat bursting with flavour and excellent fat content through it.

Shoulder

Shoulder is, in my opinion, the tenderest roast, but something of a challenge to carve - but worth it for the incredible flavour depth. Also makes an excellent dice due to the fat content and flavour.

Best end

Used for a cannon of lamb - just the eye of the meat... the lamb equivalent of a fillet of beef. Traditionally the best end the source for the classic rack of lamb - French-trimmed, or for something extra-special, a crown of lamb. We also sell 4-Bone Lamb Racks as individual portions

Loin

The source of many things - lamb chops, noisettes, a loin eye, saddle of lamb

Chump

Traditionally a bone-in chump chop, but these days is more often a "rump of lamb" - a nice solid portion piece of meat, which is roasted or pan-fried and sliced through for serving.

Leg

The classic traditional roasting joint, either on the bone - for maximum flavour, or boned and rolled as an excellent boneless roast. We can remove the inside bones and just leave the shank bone attached for presentation, creating an Easy-Carve Roast. Sliced straight through the Leg with the bone in, we make Gigot Steaks , a tasty alternative to Beef Steaks. Leg also makes excellent meat for dicing.

Breast

Traditionally would be boned, stuffed, rolled and roasted or simply roasted on the bone. These days, however, most of this cut ends up in the kebab trade.

VEAL

Shoulder

Boned for pot roasting joints or cut for braising veal, Can be made into sausage

Bestend

The bestend is trimmed of all excess fat and the 5 bones are “French trimmed” - an excellent roasting joint exactly the same as a carvery rib of beef. The trimmed rib can also be cut down into individual Veal Cutlets.

Loin

The loin can be used in different ways: Left whole, the loin can be roasted on the bone. Once the internal fillet is removed, this produces a Veal Striploin. This can be rolled for a roasting joint, or can be cut into veal sirloin steak.

Rump

Once boned and trimmed of all excess sinew, this joint can either be tied for a traditional roast veal or cut into rump steak.

Silverside

In the UK, silverside is mainly used to make Escalopes. All outer skins and sinews are removed, and then sliced into very thin slices. This are bashed out even thinner to make quick cooking steak.

Topside

Topside is very similar to Silverside but due to the muscle texture, this is a much more tender piece of meat. All outer skins and sinews are removed and then sliced into very thin slices. This are bashed out even thinner to make Veal Escalopes.

Breast

Veal Breast is usually boned and then used for mincing or dicing. Veal minced is often added to Pork or Beef minced to make Italian-style meatballs.

Fore Shank

The end bones are removed, leaving just the centre piece of leg. This is then cut through the bone into pieces, to make Osso Bucco.

Hind Shank

The end bones are removed, leaving just the centre piece of leg. This is then cut through the bone into pieces, to make Osso Bucco.

Calves Feet

Calves Feet are split in half and used to make stocks and sauces

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