If you look at our price list and get a slight feeling of panic because you are unsure what to do with different cuts hopefully this will help.  Below is a list of the cuts we sell and the methods of cooking that best suit that cut.

Cut

Cooking method

Description

Sirloin Steak

Fry

A premium tasty tender cut that can be cooked quickly. Excellent with chips and salad.

Rump Steak

Fry

Juicy steaks marbled with fat that adds taste. Great for steak sandwiches made with bread from The Island Bakery. 

Rolled Rib

Roasting

An excellent roasting joint. This meat has been taken off the bone and cut into small joints to make it easy for you to roast.

Topside

Roasting

A tender roasting joint and can be roasted relatively quickly. Again we have had this cut into small joints perfect for a family dinner or for a couple with plenty left for tasty sandwiches.

Slow Roast

Roast

Clue is in the name! Give this joint plenty of cooking time on a lowish heat and it will be perfect. Great joint for a pot roast. 

Burgers

Barbeque, grill or fry

These are top quality chunky burgers that stay chunky as they cook.

Mince

Fry

This is not lean mince it has a good fat content to make it tasty and moist. Great for bolognese and chilli.

Brasing Steak

Slow cook

Best cut into chunks and cooked slowly in something like a casserole. This will make this meat lovely and tender.

Chuck Steak

Slow cook

This cut comes from the shoulder muscle.  It needs to be cooked nice and slowly with plenty of moisture so it will have a deep flavour. Perfect for stews and casseroles.

Skirt

Slowly in a pasty

A very south west cut, perfect for pasty making. Click here for a recipe.

Brisket

Slow cook

This cut has a firm texture, it needs long slow cooking but won't fall apart. Perfect for slow cooked chilli with chocolate.

Minute Steak

Flash fry, grill or barbeque

A very quick cut to cook. Best enjoyed in a crispy baguette.

Fillet Steak

Fry

Top of the range, melt in the mouth steak. Perfect for a posh night in!