Traditional Beef Cuts

Traditional Beef Cuts

Traditional beef cuts offer incredible flavour and versatility in the kitchen. From slow cooking favourites to everyday cooking cuts, these pieces reflect the full value of properly reared beef.

Our butchers carefully prepare each cut to make cooking straightforward and rewarding. Many of these cuts are perfect for braising, stewing or slow roasting, allowing the rich character of the beef to develop during cooking.

Cuts such as shin, brisket and diced beef have long been staples of traditional cooking and remain some of the most satisfying ways to enjoy beef. Prepared with care and sourced from quality cattle, these cuts deliver deep flavour and excellent value.

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  • Three raw 50 day aged rib eye steaks with visible marbling, resting on crumpled brown butcher paper over a dark wooden surface.
     

    50 Day Dry Aged Beef

    Pasture for Life Highland Shorthorn from our own farm Edinvale, dry aged on the bone for fifty days to bring out a depth of flavour and tenderness most beef never gets the chance to develop.

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    100% grass fed beef

    Raised on grass, clover, herbs and forage. Nothing added, no shortcuts. Our beef has a natural depth of flavour, a meaty texture, and is a reflection of the land it comes from. Better for the cattle, better for the land, better on the plate.

    Farming with nature