British Beef Cuts
British Beef Cuts & producers
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Try changing the search filters.British Beef Cuts
Filet mignon
Filet mignon is a premium steak cut from the tenderloin of a cow, a muscle that runs along the spine. The name "filet mignon" is French, meaning "dainty fillet" or "delicate steak," which reflects its reputation as one of the most tender and luxur... READ MORE
Rump
In English butchery, rump is a primal beef cut positioned at the hindquarters, directly behind the sirloin and ahead of the leg. The rump is from a muscle group that is relatively active, granting it a pronounced beefy flavor and... READ MORE
Shin
In English butchery, shin refers to the cut of beef taken from the front leg of the animal, specifically the section below the knee. This area is heavily exercised, meaning the meat from the shin contains a high proportion of connective tissue, wh... READ MORE
British sirloin
In English butchery, sirloin is one of the most esteemed primal cuts, located on the back of the animal, nestled between fore ribs and rump. The term "sirloin" is believed to have historical significance, with some attributing it... READ MORE
Flat iron steak
Flat iron steak is a cut of beef that comes from the shoulder (or chuck) of the cow, specifically the top blade. The name "flat iron" is believed to come from the steak's shape, which somewhat resembles an old-fashioned flat iron. It's known for i... READ MORE
Neck and clod
In English butchery, neck and clod is a primal beef cut sourced from the upper front portion of the animal, right behind the head and in front of the shoulders. It is an area of the cow that undergoes consistent movement, resulting in well-exercis... READ MORE
Leg
In English butchery, leg refers to the section of beef derived from the hindquarters of the animal. Positioned towards the rear, it encompasses both the upper and lower parts of the animal's back leg. As it originates from a portion of the cow tha... READ MORE