Native Beef

Beef cuts

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Beef cuts

The list below shows the cuts that we usually have available.   If you would like to know more about a certain cut of beef, or what might work best for what you want to cook, then do ask.  

We take great care to make sure that your Native Beef is the best beef you have ever tasted. We won't tell you how to cook it (there's a world of cook books and the internet for that!) but we would offer some advice on preparation:

Two general bits of advice

  1. Remove your beef from its vacuum pack and allow it to come up towards room temperature before cooking. This will allow the fibres that have contracted in the pack and the fridge to relax, and will lead to a more tender piece of meat on the plate. Dry steaks and roasting joints before cooking. 
  2. When carving or cutting beef: cut across the grain not along it. This will give you a better texture. 

Native Beef standard cuts

  • Shin (on or off the bone)
  • Beef minced
  • Beef diced
  • Beef sausages
  • Beef burgers
  • Jacob's Ladder
  • Skirt
  • Iron steak
  • Minute steak
  • Denver steak
  • Blade steak
  • Rump steak
  • Rump fillet
  • Fillet steak
  • Fillet tails
  • Sirloin steak
  • Rib eye steak
  • Top rump joint
  • Silverside joint
  • Topside joint
  • Brisket
  • Kidneys
  • Liver
  • Heart
  • Ox tail
EBLEX beef cuts image
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More about cuts and cutting methods

There is more than one way to cut beef, and traditional methods vary from country to country. Traditional English cuts include the prime steaks (fillet, sirloin, rib and rump), roasting joints, as well as brisket, shin and other diced forequarter cuts for stewing. These are all cuts we would not be without! But we also use a method called seam cutting, and other techniques from around the world, which allow us to cut a greater variety of steaks. 
Strips of grilled steak
Carved beef joint
There is a bit more information about some of the steaks you may be less familiar with below. 
  • ​Denver steak - This cut is well marbled, succulent and flavoursome. It is popular in the US as a steak that is tasty and value for money. 
  • Flat Iron steak – This cut is from the feather blade (just behind the shoulder). Carefully cut, it is a succulent steak in the shape of an old fashioned iron. This is a staple of the North American restaurant menu and is excellent for marinating. ​
  • Blade – This is from the same part of the animal as the Flat Iron Steak, but has a piece of connective tissue running through it. It is an economical piece of beef with loads of flavour. It braises well. It also tastes great grilled or fried, but cut around the chewy part and cook to no more than medium.
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Email: [email protected]

​Telephone: 07771 740980

Green End Farm, 93A Church Lane
Sarratt, Herts, WD3 6HH
and
​Bailey Hill Farm, Amersham Road
​Chalfont St Giles, HP8 4RT
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  • Home
    • Privacy Policy
  • Why pasture fed?
  • The way we farm
  • Our cattle
  • Our beef
  • Beef cuts
  • How to order
  • News
    • News Archive
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