Beef Cuts
Explained
Mince
Made from a combination of selected cuts and trimmings, ours is 100% muscle meat and an ideal way to avoid wastage therefore utilising the entire animal. Perfect for making burgers, meatballs, chilli or casseroles, mince is the most versatile beef product available.
Diced
Comprised of chuck, shin or neck. These areas are flavourful but less tender, needing long and slow cooking to release their flavour and produce tasty gravy or sauces.
Fillet Steak
A prime cut which is still regarded as the best of all steaks. It comes from an area which does the least work of all the beef cuts therefore is incredibly tender and has little fat. Cook steaks quickly over a high heat for the best results.
Slow Roast Joint
This is usually brisket or shoulder, both are suitable for low & slow cooking and make great hearty stews. They are also perfect for BBQ smoking.
Ribeye Steak
This is fast becoming one of the most popular steaks due to its wonderful rich, beefy flavour. It is cut from just above the ribs, an area which does little work and makes rib-eye exceptionally tender. Having good marbling throughout the flesh and excellent fat cover on the outside, it makes for a superb roast if boned and rolled, or can be cut into steaks ”Ribeyes” for grilling, frying or BBQ.
Sirloin Steak
This is typically sold boned and rolled or as individual steaks. Sirloin has a great balance of fat and tenderness, steaks are suitable for grilling, frying, stir-fries and barbecuing. If roasting the joint whole, the cap of fat on top of the meat or regular basting during the cooking process prevents it drying out, and helps keep everything tender.
Rump Steak
Although this is a prime cut, it’s often cheaper than fillet or sirloin because it’s not quite as tender. However many say that it has a far superior flavour than sirloin or fillet. Rump is suitable for quick cooking such as frying, stir-fry, grilling or the barbecue.
Silverside
Silverside was traditionally salted and sold as a boiling joint for salt beef. This very lean piece of meat is now most often sold unsalted as a joint for roasting. We recommend regular basting whilst cooking.
Topside
Topside is also a very lean joint and , often has an extra layer of fat tied around it to help baste and keep it moist. This is also suitable cut into steaks for frying or grilling and in stir-fries. This joint doesn’t require low and slow cooking so is perfect for a Sunday roast and is easy to carve.
Lamb Cuts
Explained
Leg of Lamb
Lamb leg is a large and succulent cut from the hind legs that can be butchered into smaller cuts. Lamb leg is a popular Sunday dinner roasting joint, though, this is not the only way this tasty joint can be prepared. Leg of lamb is one of the leanest lamb cuts, meaning it is lean enough to be served pink without sacrificing the flavour.
Lamb Mince
Mince can be from a variety of different cuts of lamb; the middle neck, scrag end, breast or other forequarter offcuts. Lamb mince is perfect for dishes like shepherd’s pie, moussaka, burgers and koftas.
Rack of Lamb
A rack of lamb comes from the area considered to offer the most tender lamb cuts called the best end of neck.
A ‘rack’ comprises seven ribs and is formed by several chops from the rib together in one joint.
Chop
The loin chop comes from one side of the lumbar area of the lamb known as the saddle and is almost an entire muscle. They contain a T-shaped bone on one side is the loin muscle and the other is the tenderloin.
Shoulder of Lamb - Rolled & Boned
As the names suggests, this cut comes from the shoulder of lamb. The butcher will remove the shoulder blade, any excess fat and gristle and roll up into an easy-to-carve joint. This joint is suitable for pot-roasting where the joint is pre-browned and pot-roasted slowly with vegetables, stock and fresh herbs. It is equally good for oven roasting as it is succulent, tender and perfect for stuffing.
Lamb Shoulder - On The Bone
Lamb shoulder is considered to be one of the most versatile and tasty cuts of the forequarter. Typically, they contain the front leg bone and have a thin layer of fat. Lamb shoulder is an ideal joint for slow-cooked dishes as it complements rich flavours, providing a tender source of protein that won’t cost the earth. When braised low and slow you get a full-flavoured gravy.
Best meat boxes delivered to your door
Our Foxburrow Beef & Lamb Boxes are packed with tasty cuts – from roasting joints for all the family to enjoy to sumptuous steaks and top-quality mince for delicious mid-week meals. Every order is frozen on-site, packaged by us, and then delivered to your door.
