If after looking at our price list 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.
If you are stuck for cooking inspiration we have a few recipes that are particularly well suited to cooking on holiday.

Good holiday recipes

​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. ​
Topside	​Roast	​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.
Diced  Steak	Slow cook	This cut needs to be cooked nice and slowly with plenty of moisture so it will have a deep flavour. Perfect for stews, casseroles and curries.
​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!