Butcher's Guide to Meat Cuts
Chicken Cuts
Learn more about the different cuts of chicken that we stock, what they can be used for and much more below. These cuts of chicken are traditionally sold in butcher shops around Ireland, and their can vary across countries. Whole Whole chickens are often used for roasting. They contain the carcass, unless you ask your butcher to bone and roll it. Boned and Rolled This is a popular alternative to the whole chicken, where the bones and carcass are removed. It is then rolled and tied. Irish butchers often vacuum seal it in...
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Beef Cuts
Learn more about the different cuts of beef that we stock, what they can be used for and much more below. These cuts of beef are traditionally sold in butcher shops around Ireland, and the names these cuts can vary across countries. Striploin Striploin comes from the short loin of the cow. Striploin is tender and flavourful with a good amount of fat and marbling. It is often used for steaks and roasts. Eye of the Round This cut comes from the hind leg of the cow. It tends to...
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