Beef cutting



Click on the picture, and click again for full size


We can age or mature beef to your specification. 21 days is a typical period to hang beef and this is included in the price. If you wish to hang your carcass longer then we can do so at a small extra cost.

Beef Cutting

Our easy to use Beef cutting form will enable you to quickly tell us your instructions in detail.

But if you prefer you can contact us by email or phone us 01435 813648 Mob: 07971 405302 to discuss your cutting requirements.
An online cutting for will be added shortly.

Standard Cut

If this is your first attempt at beef then opting for the standard cut means that you will receive the most common joints and steaks from your carcass. It will save the hassle of trying to choose from the individual cut list for joints that you may not be familiar with. Once you have tried the standard cuts then you can opt for something different from the individual list next time.

A standard cut consists of

Topside, Silverside, and Toprump as joints
Rump, Sirloin and fillet and shin/leg as steaks

Rib and Brisket as joints
Chuck as steaks

Braising as diced
Remainder as mince or some/all made into burgers at a small extra cost.

Individual Cuts

You can see from the picture above that many cuts are available, and we can cut to your exact requirements, just discuss these with us.

If you want more joints, then the sirloin can be boned and rolled, or the fillet left as a whole joint. We can also do more intricate cutting like a Jacob’s ladder.