How to Cook Beef
If you are interested in the best way to cook your meat from your meat box then choose from the cuts below:
Joints
Steaks
Other Cuts
Mince : £6.50/kg
Ideal for Bolognese, chilli, home-made burgers and meatballs.
Diced Shin : £6.50/kg
Needs long slow cooking and should always be well done. Either stew or casserole for best results.
Casserole cubes : £7.50/kg
Boneless cubes taken typically from the forequarter ideal for long slow cooking and should always be well done.
Rolled Brisket : £7.50/kg
Boned and rolled brisket is perfect for pot roasting. It is a very flavoursome cut due to its fine layer of succulent fat and needs long slow cooking.
Rolled Blade : £7.50/kg
Boned and rolled blade is perfect for pot roasting, needing long slow cooking.
Silverside : £10.50/kg
Coming from the leanest part of the leg, silverside can be slow roasted and is best left pink in the middle. This is a sweet meat and benefits from regular basting whilst cooking, also ideal served as a cold meat.
Rolled Leg of Mutton : £11.00/kg
Coming from the forequarter the rolled leg of mutton is a tasty roasting joint from near the chuck, ideal for traditional roasting or pot roasting.
Salmon Cut Roasting Joint: £11.00/kg
A traditional quick roasting joint found near the topside in the hindquarter or ideal for cutting into steaks for pan-frying or grilling.
Topside : £11.50/kg
An excellent lean roasting joint best served pink and excellent cold meat for sandwiches and salads.
Top Rump Joint : £11.50/kg
A delicious, moist roasting joint taken from the rump, a real treat for Sunday roast.
Rib Joint : £12.90/kg
A very moist exceptional roasting joint on the bone complemented by its marbling of fat which gives it a rich flavour, perfect for all occasions.
Braising Steak : £9.00/kg
Large slices of steak, great for marinating the day before cooking and fantastic for any casserole or slow cooked dish for tender results.
Feather Steak : £9.00/kg
This is a steak from the shoulder which had a line of connective tissue running through its middle hence it looks like a feather and is so termed feather steak. This is a very tender steak which can be served rare, medium or well done. However is best sliced thinly and flash fried in a very hot pan/ griddle or BBQ.
Rump Steak : £14.40/kg
Considered to be the most meaty, juicy and flavoursome of all the steaks. For best results grill, panfry or griddle.
Sirloin Steak : £23.50/kg
This muscle does no work and can therefore be cooked quick and served really rare. It has a thin layer of fat running over the top of the steak which adds to the taste and produces a delicious flavour. Its very tender, a real treat when grilled, pan-fried or griddled.
Fillet Steak : £36.00/kg
Like the sirloin steak this muscle does no work and can therefore be cooked quick and served really rare. This is the most lean and tender of all steaks with no waste and therefore the perfect choice for that special occasion. Grill or fry at a high temperature for best results.