22 products
Beef
Beef at Meat Fest spans three groups: primal cuts for slow cooking, offal, and the steak cuts used across grill and à la carte menus. Between them the range runs from long, slow-cooked joints such as brisket and shin, through to fillet, sirloin and ribeye steaks prepared for quick, high-heat cooking. As with the rest of the catalogue, every cut is prepared to the customer’s own specification.
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How the range is organised
The three groups reflect how a kitchen actually orders beef rather than a single carcass diagram: Beef Cuts for slow-cooked and braising joints, Parts & Offal for tripe, liver, kidney and other offal, and Steak Cuts for the individually portioned steak cuts. Common starting points include Beef Sirloin, Beef Fillet, Beef Brisket and Ox Tail.
Beef groups at a glance
| Group | Typical use |
|---|---|
| Beef Cuts | Slow-roast, braise and stew |
| Parts & Offal | Traditional slow-cooked dishes and pies |
| Steak Cuts | Grill, pan-fry and roast |
Frequently asked questions
What is included in the Beef category?
Beef is split into three groups: Beef Cuts for slow-cooked joints such as brisket and shin, Parts & Offal for tripe, liver, kidney and related items, and Steak Cuts for individually portioned steaks.
Are steak cuts sold as individually portioned steaks or as whole joints?
Both. Steak cuts such as sirloin, ribeye and fillet can be ordered as a whole joint or portioned, depending on how the customer specifies the order.
Can beef cuts be prepared to a specific weight or portion size?
Yes. Portion size and preparation notes are passed to the butchers exactly as given, rather than adjusted or simplified.
Related categories
Beef is ordered alongside Lamb and Chicken by many restaurant and butcher customers, and the Doner range includes a beef doner option.