Range of fine meat products
Serving Taste, Responsibly
Knuckle
A knuckle is a cut of meat taken from the upper part of the cow’s leg, near the knee joint. It’s known for its tough and flavorful meat, making it a popular choice for slow-cooking methods such as stews, soups, and braises. The meat contains a high amount of connective tissue, which can be broken down into a rich, tender texture through slow cooking. Knuckle beef is considered an economical cut and is often sold as diced or minced beef for use in dishes such as cottage pie, shepherd’s pie, and soups.
Topside
Topside is a lean cut of meat taken from the upper part of the hindquarter of a cow. It’s known for its fine-grained texture and mild flavour. The meat is tender and can be roasted, grilled, or pan-fried, making it a popular choice for Sunday roasts and other main dishes. Topside beef is considered a lean cut and is often sold as a whole piece or as thin slices for use in sandwiches or stir-fry dishes. It’s a versatile and affordable option for many meals.
Thick Flank
A thick flank is a cut of meat taken from the lower part of the hindquarter of a cow, near the flank. It’s known for its rich flavour and firm texture. The meat is often marbled with fat, making it a good choice for grilling, roasting, and braising. Thick flank beef is a versatile and affordable option for many dishes, including stir-fry, tacos, and stews. The meat is usually sold as a large, whole piece that can be cut into smaller portions for different uses. It is also commonly used for making ground beef and sausages.
Silverside
Silverside is a cut of meat taken from the round section of a cow’s hindquarters. It’s a lean and flavorful cut of meat, known for its tender texture and delicate taste. The meat is usually roasted or braised and is often used for pot roasts, corned beef, and slow-cooking dishes. Silverside beef is considered an economical cut and is often sold as a whole piece or pre-sliced for use in sandwiches or salads. The meat is also commonly used for making ground beef and sausages.
Tenderloin
Tenderloin is a tender and flavorful cut of meat taken from the loin of a cow. It’s one of the most prized cuts of beef, known for its tender texture and mild, delicate flavour. The meat is usually roasted, grilled, or pan-fried, and is often served as a high-end main dish. Tenderloin beef is usually sold as a whole piece or in thin slices and is often served as filet mignon. This is one of the most expensive cuts of beef, but it is highly sought-after for its tenderness and flavour.
Striploin
Striploin beef is a cut of meat taken from the loin of a cow, just behind the rib section. It’s a flavorful and tender cut of beef, known for its marbled texture and rich, beefy taste. The meat is often grilled, broiled, or roasted and is a popular choice for steaks and high-end main dishes. Striploin beef is sold as a whole piece or as individual steaks and is often considered a premium cut of beef due to its tenderness, flavour, and versatility. It is often served as a New York strip or sirloin steak.