|
|
£
/ kg
|
 |
Topside/Silverside
|
A
family favourite.
|
11.08
|
|
Sirloin
|
Superior
Roasting Beef.
|
18.48
|
|
Fore
Rib/ Chine Beef
|
The
Rolls Royce of roasting beef. Serve hot and cold.
|
11.32
|
|
Brisket
|
Pot
roast beef. Value for money.
|
7.40
|
|
|
Traditional
Rib Eye
|
Centre
cut of Ribs of beef. Often well marbled for natural
basting.
|
25.40
|
|
Rump
Steak
|
Large
slices or small. Everyday steak and for special dinners.
|
17.32
|
|
T
Bone Steak
|
Cut
from the short loin and including a T-shaped bone
with meat on each side
|
28.80
|
|
Porterhouse
steak
|
The
eye of the Sirloin. Grill or Fry. Can be roasted as
a special joint
|
30.00
|
|
Fillet
Steak
|
Top
draw steak. Enjoy rare, or use in a Beef Wellington
|
40.00
|
|
|
Leg
Beef
|
For
a rich stew prepared slowly in the oven. Blip slowly
for up to three hours. (Jamie Oliver)
|
5.32
|
|
Pot
Roast
|
Brown
and slow cook
|
7.64
|
|
Stew
Beef
|
Every
day eating. A winter warmer
|
6.05
|
|
Steak
Mince
|
Versatile
mince. For pies and much more.
|
4.84
|
|
Thick
Rib
|
Moderately
marbled with fat, more tender than stewing steak |
7.64
|
|
Braising
Steak
|
Sliced
shoulder beef for stews and casseroles.
|
6.93
|
