Buy our Beef
The Forequarter is where the
muscles have worked the hardest
and cuts tend to be less tender
BUYING BEEF
requiring slower methods of
Quality beef is hung for at least three weeks.
cooking.
This makes increased tenderness and enhances
• Neck - Mince
flavour. The meat loses less moisture improving
• Ribs – Chuck and Blade: diced for
it for cooking. Beef from an independent
slow cooked casseroles etc.
butcher or direct from the farm is more likely
• Ribs – Middle: boned and rolled
to be of higher quality in terms of taste and
into a joint for slow cooking or diced for casseroles etc.
tenderness – you will also know where it
• Ribs – Fore: A prime cut for roasting on the bone or boned and
comes from.
rolled. Boned and sliced into Rib-Eye Steaks.
• Brisket – Boned and rolled for slow cooking or pot roast.
• Shin – Sliced for stewing
The Hindquarter generally for roasting and quicker cooking.
• Sirloin – Boned an