All our beef comes from Cheverton Farm on the Isle of Wight. There are many different cuts of beef, and the names can vary slightly depending on the region. Here are some of the most common cuts of beef:
- Ribeye: This is a well-marbled cut from the rib section of the cow. It is tender and flavourful, with a rich, beefy taste.
- Filet Mignon: This is a very tender cut of beef from the tenderloin section of the cow. It is often considered the most luxurious and expensive cut of beef. It is sometimes referred to as tenderloin.
- Sirloin: This is a leaner cut from the back of the cow. It is less tender than ribeye or filet mignon but still flavourful and versatile.
- T-Bone: This cut includes both tenderloin and sirloin. It is named for the T-shaped bone in the middle of the cut.
- Rump: If it is a rich beefy flavour you are after, then the Rump is one of the most the perfect cuts of beef. A hard-working muscle but still relatively lean, our 40+ days of salt-ageing help this cut develop tenderness closer to its Sirloin neighbour.
- Braising steak is a generic term for several cuts of beef that suit long, slow cooking. The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking. These fairly inexpensive cuts will reward you with a rich dish full of deep flavour.
- Brisket: A brisket is a cut of meat from the breast or lower chest of beef. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. Having a significant amount of connective tissue, the meat must be cooked correctly, ideally slow-cooked, roasted or smoked with a rub to tenderise the joint.
- Chuck: This is a versatile cut from the shoulder section of the cow. It is often used for ground beef, stews, and pot roasts.
- Short Ribs: These are meaty, flavourful ribs from the lower portion of the cow’s ribcage. They are often braised or slow-cooked. The most popular meat in Korean BBQ.
These are just a few of the many cuts of beef available. Each cut has unique characteristics and is best suited for different cooking methods. Our butchers are always happy to advise you on the best cut to suit your requirements, so please do ask.