1. Shin
This old-fashioned cut is lighter in fat and mellower in flavour than Beef Rib Trim. All our shins are cut from superior hind quarter, and are perfect for casseroles and stews.

2. Oxtail
As the name suggests, this cut is from the tail of the animal. We only use the thicker top part of the tail, where the meat is most plentiful. This is a delicious, old-fashioned cut that benefits from long, slow braising to release its full flavour.

3. Rump
Rump has a rich, beefy taste and a firm, juicy bite. It is excellent value for everyday eating, and available in a number of steaks, as well as delicious roasts such as the Heart of Rump, and the Tafelspitz - cut from the rump cap and excellent for pot roasting.

4. Sirloin
Sirloin is one of the most flavoursome steaks, but it's almost as tender as fillet, which is why it's so popular. Lightly marbled, with a thin strip of fat on one edge, our Sirloin Steaks and roasts are cut from the middle [the best part] and 'special trimmed', so you get more prime meat for your money.

5. Fillet
The fillet is the least- used muscle and therefore the most tender part of the animal. It is also the most expensive. Lean in appearance, the meat has a sublime, subtle flavour. It is available in steaks and medallions, as well as various roasts.

6. 5-Bone Rib
Known as 'the banquet roast', as it can serve up to eighteen, this beef is juicy, rich and flavoursome with the meat made sweeter by the bones. Our butchers' favourite, and a popular choice at carveries, this magnificent joint is unbeatable for special family meals.

7. Ribeye
The butcher's favourite, because of its delicious beefy flavour, this heavily marbled cut has a ribbon of fat at its core which melts during cooking, making the meat sensationally juicy. It's also great value, so our Ribeye Steaks and roasts are a good choice for family meals.

8. Brisket
Cut from the breast of the animal, our top quality brisket is hand rolled and tied to keep its shape during cooking. It tastes wonderful after a few hours in the pot with some herbs, vegetables and stock or wine.

9. Rib
The meat between the rib bones is very heavily marbled, and as such is full of flavour. It needs long, slow cooking to break down the fat, but the reward is an intense flavour hit. Available in Rib Trim for slow cooking, or as whole Beef Back Rib racks for roasting, pot roasting or barbecuing.

10. Ox Cheeks
An unusual speciality cut, ours are trimmed to an exceptionally high standard, so there's hardly any fat or sinew. Excellent braised in red wine - after a few hours the meat is velvety smooth and the gravy is thick and delicious.

11. Ox Tongue
A favourite from days gone by, Unsalted Ox Tongue tastes delicious served hot or cold. It has a rich, beefy flavour and benefits from several hours of cooking to tenderise the meat.

12. Off-Cuts
We make our Kebab Cubes, Minced Steak, Diced Steak and Burgers in-house, from the off-cuts of our steaks and grills. That means it's all grass-fed, naturally reared beef that goes into them - and nothing else.