As we know it can be very daunting to know what to chose when you are picking a bit of beef to cook, we have broken it up into three areas which are explained in a bit more detail below.
Usually used for slow cooking cuts such as pot roasts, stew, braising beef and mince. This area of the animal provides the staple ingredients of many simple and delicious dishes.
More about slow cooking cuts
This is where we get our more economical roasting joints from. These tend to be quite lean and some customers will ask for extra fat to be rolled round the outside of the joint (this is OK by the way!)
More about boneless roasts
Where we get our prime cuts from – either for roasting or to use as steaks. Roasting joints can be left either on the bone or they can be boned and rolled for easier carving. Steaks, on the other hand, are the ultimate in fast food! Also as a little bit of trivia, a roasting without the rump is known as a roast.
More about roasts on the bone
More about steaks