British BEEF

Roasts
Classic 'Rib on the Bone'
Lean & Tender 'Topside' and 'Top Rump'
Succulent 'Sirloin'
Tasty 'Aitchbone' and 'Silverside'

Pot Roast
Any roast will pot roast, but for texture try
'Top Rib'
Boiling
Salted 'Silverside' (10 days notice please for brine)

Stews and Casseroles
Diced stewing steak
Chuck steak
Best braising
Shin and leg of beef

Specialities
Beef Olives (plain or stuffed)
Fillets (prepared for Beef Wellingtons)
Finished Wellingtons
(ready to cook and in a range of sizes)

Steaks
Fillet
Sirloin
Rump
Flash fry (plain or marinated)
T-bone

Minced Beef and Steak