Ordering Beef: Below is our price chart and details of the approximate weight per pack or joint. We do have some flexibility with weights and sizes so if you want to order a particular quantity then let us know and we will see what we can do.
Cut.. |
Good for.. |
Price.. |
Sold as.. |
Silverside - is from the back of the thigh and is called silverside because of the silvery coloured membrane that covers the internal surface. It is basically a pair of muscles that do a lot of work and therefore it is very tough. |
Fast roasting is a waste of time, it is instead put to much better use if it is slow roasted in stews or pot roasts. |
£9.00/kg (£4.09/lb) |
3kg joint |
Topside - is the inner muscle of the thigh and slightly more tender than silverside |
It does well as a roasting joint as long as it is cooked slowly in a moderate oven and providing the meat has been well hung. |
£9.50/kg (£4.31/lb) |
2kg joint |
Oxtail - a whole one of these in your fridge will certain provoke conversation! |
After being cut into short lengths and slowly simmered for several hours oxtail produces a deliciously well flavoured gelatinous meat that falls off the bone to perfection. |
£5.00/kg (£2.27/lb) |
600g packs |
Rump - this is cheaper than fillet and also tastier – if properly matured. |
Good quality and well matured rump that shows good marbling can be roasted – just separate the ‘eye’ from the rest of the rump and put it in a hot oven to cook quickly and serve pink. |
£12.00/kg (£5.45/lb) |
600g per pack of 2 steaks |
Sirloin - a whole sirloin comes from the lower middle back and includes the fillet. The sirloin on the hindquarter joins on to the foreribs on the forequarter and the fillet is attached to the underside of the sirloin. A T bone steak is a cross section of a sirloin that has not been filleted. |
A sirloin can either be divided into joints on the bone that are superb for roasting, or cut up off the bone for steaks. |
£16.00/kg (£7.26/lb) |
500g per pack of 2 steaks |
Fillet - this is the muscle that does the least amount of work and is the most expensive part of the carcass. It is extremely tender but less flavoursome. |
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£26.00/kg (£11.81/lb) |
250g per pack of 2 steaks |
Skirt - is a group of lean muscles from the inside of the animal, the largest of which comes from inside the flank. |
It is tough but also lean and tasty, so is another one for long and slow cooking. |
£5.00/kg (£2.27/lb) |
500g packs |
Forerib - A 3 or 4 rib piece is arguable the ultimate roasting joint. It has fat and bone to retain moisture and flavour. |
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£12.00/kg (£5.45/lb) |
2 or 4 rib joints |
Braising Steak - Slices of meat taken from the leg top |
Great for a stew. |
£6.50/kg (£2.95/lb) |
500g packs |
Brisket – from the breastbone to the end of the ribcage |
Great for salting or pot roasting. |
£4.50/kg (£2.04/lb) |
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Shin – The top of the foreleg |
A bargain cut that can be delicious slow cooked in tasty liquid, either on or off the bone |
£4.50/kg (£2.04/lb) |
500g packs |
Plain or Italian Beefburgers – homemade by James to a secret recipe |
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£8.00/kg |
Packs of 2,4 or 6 |
Mince |
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£3.50/kg (£1.59/lb) |
500g packs |
Stewing Steak |
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£5.50/kg (£2.50/lb) |
500g packs |
Cows can pick their noses with their tongues, not very pleasant, but quite clever.
Cows can hear higher and lower frequencies than humans, they tend to listen to the charts on Radio 1, but enjoy a bit of easy-listening occasionally.
