This meat is diced into stewing steak. Best cooked long and slow to release the rich flavour and the juices make rich tasty gravy!
These cuts are from the shoulder in the forequarter and are muscles that work quite hard during the animal’s life, which means they can be tougher than other cuts. A little more tender than the neck, we use these cuts for our braising steaks.
These tasty cuts need a longer cooking time to break down the tough muscle fibres, so it works well in casseroles, stews and pies. The flat iron steak is also cut from the shoulder. The flat iron steak has intense flavour is surprisingly tender considering it is cut from the forequarter.
The rib can be cut and rolled, French-trimmed or left on the bone. The exquisite natural marbling of the rib makes it a rich cut that makes an impressive roast. The rib is also cut into rib-eye steaks.
This cut comes from the lower chest and is rolled into a joint. Packed with flavour, the brisket is simple to cook and can be left in the oven for several hours for a rich and tender roast.
The shin is the lower part of the animal’s leg. Each side of beef has two shanks, one in the hindquarter and one in the forequarter. Osso Bucco is cut from the shank.
The sirloin is often regarded as a prime cut. The sirloin is subdivided into the top and bottom sirloin. The top sirloin is cut into steaks – the sirloin steak and also the T-bone. The bottom sirloin is boned and rolled into a classic roasting joint.
Along the inside of the loin runs the fillet, a prized cut which is very lean and tender as the muscle is not used much by the animal. The fillet is cut into steaks, chateaubriand and fillet tails.
The flank is located below the loin. The thick flank is also known as the top rump, and the thin flank is known as the skirt. The flank is lean and full of flavour but can be slightly tougher than other cuts.
This prime cut is full of flavour but is a less expensive cut as it isn’t as tender as sirloin and fillet. Cut into steaks, the flavour of the rump is often preferred over other steaks by many.
At the top of the back leg, these three cuts are made. The thick flank is referred to as the top rump. All three are lean and make a classic roasting joint. Our joints come with a generous layer of fat tied to them to help baste the meat whilst its cooking.
The neck end or collar sits above the shoulder and can be divided into the spare rib (not to be confused with the spare ribs that are so popular on the barbecue) and the blade.
It is slightly fatty and most often used cured for bacon or inexpensive diced or minced pork. A spare rib roast is an economical cut that benefits from slow cooking.
Pork Shoulder meat is more fatty than pork leg meat and produces very tender and succulent roasting joints. Slowly roasted for hours it becomes meltingly tender.
The whole bone in shoulder is too big for most households, but boned and rolled Pork Shoulder joints with a layer of scored skin for the crackling are easy to prepare and carve. Other uses for pork shoulder are diced shoulder meat for casseroles.
The long back of the pig is the loin, providing the leanest meat and the most popular pork cuts. The whole loin bone in and the rind on makes a good roasting joint, but is too long for most domestic ovens.
The Pork rack is the rib end of the loin which will fit into most domestic ovens. Pork Chops are cut from the bone in loin. The boned and rolled Loin is easily cut into smaller pieces and makes excellent roasting joints. The scored rind protects the lean meat from drying out when cooking and provides the wonderful crackling.
Pork Loin Steaks are cut from the boneless middle loin, as are the Butterfly Steaks, which are Loin Steaks cut to double thickness and then partially cut through the centre and opened out. The tenderloin or Fillet is the leanest and most tender meat.
It dries out quickly and should not be overcooked. Luxurious Pork Medallions, cut from the eye of the loin, are lean and firm and cooked in minutes.
Almost as long as the loin, the belly provides rich and fatty meat. A boned and rolled Belly joint, roasted slowly over several hours until the fat has melted away, lubricating the meat in the process and producing the best crackling, is delightful.
At the shoulder end of the belly sit the ribs. The rib sheets can be cooked as whole racks or cut between the bones into individual meaty spare ribs, which are full of flavour, good value for money and always popular for barbecues.
Cured pork belly makes streaky bacon, smoked or unsmoked or Virginia cured and the Italian version, Pancetta.
A prime hindquarter cut that provides lean meat and is used either fresh or cured. The boned and rolled leg makes a premium roasting joint full of meaty flavours.
Diced Leg and thin stir fry strips (Julienne) are excellent for stews and casseroles and leaner than diced shoulder meat. Leg Steaks or Escalopes are suitable for frying or grilling.
The boned and rolled leg makes a premium roasting joint full of meaty flavours. Diced Leg and thin stir fry strips (Julienne) are excellent for stews and casseroles and leaner than diced shoulder meat.
Leg Steaks or Escalopes are suitable for frying or grilling.
Cut from the base of the leg near the feet. Smaller than Hind leg Trotters, front Trotters are perfect for delicious stock making.
Hind Trotters are making a come back with the increased interest in cheaper meat cuts. They contain little meat, but are ideal for soups and stock.
An inexpensive cut from the neck end, scrag requires long, slow cooking to release its wonderful flavour and tenderise the meat. Scrag usually comes either sold on the bone, or chopped and diced for deliciously hearty stews and casseroles
Middle Neck Fillets have very good flavour and are best braised or stewed to allow the layer of fat running through it to melt away and release the beautifully sweet, rich flavours.
While not as lean or tender as leg of lamb, the shoulder cut makes for an excellent slow-cooking joint, especially if you’re using a show-stopping whole bone-in shoulder.
This is where the infamous rack of lamb cut comes from. For a sumptuous Sunday roast, marinade your rack of lamb overnight in olive oil, rosemary and garlic before roasting.
This is the most tender part of the lamb, producing only the most tender and flavourful cuts. Boned and rolled loin makes for a delectable roasting joint. This is also where the juiciest chops and noisettes come from.
As it’s a little tougher and fattier than other lamb cuts, the breast or flank meat is at its finest when minced. Lamb breast also serves as an incredibly flavourful and rich stock base.
This lean cut of lamb between the loin and leg is best cut into smaller roasting joints or chops.
Nothing sets up a classic family Sunday roast quite like a succulent roast leg of lamb. The leg meat is not only full of rich, bold flavour, it’s also very lean.