Learn more about the different cuts of beef that we stock, what they can be used for and much more below.
- This cut 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 be a leaner cut of meat, but delicious nonetheless.
- It is ideal for roasting whole or cut for a more leaner steak.
- This cut comes from the back of the cow.
- It is tender with a great balance of flavour.
- Sirloin comes in the form of steaks and whole roasts.
- This cut comes from the centreloin of the cow.
- It is one of the most tender cuts of beef and generally quite lean.
- It is ideal for steaks and it often used for special dished such as beef wellington or steak tartare.
- This cut comes from the front-centre section of the cow's back.
- It is extremely juicy and tender, with great fat marbling.
- It is perfect for a thick-cut steak.
- The brisket is the located in the chest, which supports its body weight.
- This cut is often used for slow cooking, smoking or barbecues. During the cooking process, the fat tenderises the meat, breaking down it's fibres.
- This cut comes from the hind of the cow.
- It is a more affordable cut of beef, but delicious and flavourful nonetheless.
- It is ideal as a whole roast, cooked slowly to extract flavour and tenderness.
- This cut comes from the rib section of the cow.
- It is a large bone-in rib eye with an extended bone for added flavour and presentation.
- It is generally used for a special occasion steak.
- This cut comes from the hindquarters.
- It is a versatile cut, generally used for steaks.
- This cut comes from the shortloin. It includes both the tenderloin and striploin.
- It is flavourful and tender, generally thick cut.
- It is used mostly for steak.
Côte de Bœuf