Beef and Steak
Other beef related items:
Which wine with beef?
“A full-bodied rich wine with lots of flavour. From the Rhône, Bordeaux and the New World, especially Argentinian red wines.”
All our beef is naturally and locally reared – less than 7 miles from us – and traditionally butchered.
- No additives
- No growth enhancers
- No antibiotics
- No anthelmintics (wormers)
- No fly repellents
Expertly butchered on our premises: Hung traditionally to mature for three weeks; an essential part of the process which ensures tender, flavoursome beef.
Food miles
The full distance our beef travels from its source to our shop:
| 6 miles → | Farm | 10 miles → | Abattoir | 13 miles → | Our shop | Total: | |
|---|---|---|---|---|---|---|---|
| Some calves brought in from two other local farms | Cotton, Suffolk | Eye, Suffolk | Walsham le Willows, Suffolk | 23 to 29 miles |
Produced and supplied by A.E. & K.W. Bullock, Church Farm, Cotton, Suffolk IP14 4RG.
Cuts and cooking methods
Choose which cut to suit your intended cooking method; Prime lean cuts for quick cooking (grilling, frying, and the slightly slower method roasting). Tougher, more muscular cuts require slower, longer, moist cooking methods (braising, casseroling, stewing, pot roasting, boiling) to tenderise.
Cuts from the top of the animal, along the middle of the back are the most tender. Cuts from the neck, shoulders and lower legs – areas of the animal which do more work – are tougher, but when cooked longer become lovely and tender and moist with an excellent rich flavour.
Sirloin
- On the bone
- Boned and rolled
- Steak
A tender premium cut. Fine grained meat. Thin covering of fat.
Cooking: On and off the bone, roast. Steaks, fry or grill.
Brisket
- Boned and rolled
Course grained meat from belly, a naturally fatty area. Sold well trimmed of fat.
Cooking: Braise or pot roast.
Topside
- Boneless
From top inner leg. Prime, lean roasting cut.
Cooking: Top quality meat, roast. If not top quality, pot roast.
Silverside
- Boneless
- Barded
From the outer leg. Coarser-grained than the topside cut.
Cooking: Braise or pot roast.
Rib eye steak
Prime juicy steak cut. More tender and better marbled (thin multiple layers of fat throughout) than most other beef cuts. Especially good flavour.
Cooking: Perfect for quick, dry heat methods. Fry or grill.
Fore rib
- On the bone
- Boneless
A prime succulent roasting joint. Naturally tender, luxurious beef rib.
Cooking: Roast.
Wing rib
- On the bone
From near the sirloin cut in the loin area. Makes an excellent tender roast.
Cooking: Roast on the bone.
Rolled rib beef
- Boned, rolled, and tied
Cooking: Roast.
Fillet steak
The tenderest, highest quality steak of them all. Very lean. From beneath the sirloin.
Cooking: Grill or fry.
Rump steak
From next to the sirloin. Narrow border of fat. Thought by many as the tastiest steak.
Cooking: Grill or fry.
Chuck steak
From the shoulder and neck. Yields very flavoursome and more economical meat. Tougher than the other prime steak cuts.
Cooking: Requires slower, in liquid cooking. Boil, pot roast, stewing or braising.
Braising steak
Lean meat from the shoulder area. Good flavour when cooked slowly with moisture.
Cooking: Boil, pot roast, stewing or braising.
Leg and shin
Tough, needs cooking slowly, but very tasty.
Cooking: Boil, pot roast, stewing or braising.
Beef skirt
Long flat muscle cut. Tough, lean, tasty.
Cooking: Long slow cooking to tenderise fully. Excellent for braising.
T bone steak
From the tender loin area. One of the higher quality steak cuts.
Cooking: Grill or fry.
Loose minced beef
Coarsely ground beef.
Cooking: Use for beef burgers and any quickly cooked minced beef recipe.
Discounts on orders made in advance (for collection)
- 10% off orders over £100
- 9% off over £90
…
… - 5% off orders over £50
Telephone 01359 259225 (we’re currently closed opening hours), or contact us.