BIG EMPHASIS ON FOOD SOURCING

We support our local farmers, and work closely with a number of suppliers.
Producing the best fresh, available meat. So rest assured you are in good hands.

1

CHUCK
Pot Roast, Stew, Short Ribs, Ground Beef

2

RIB
Rib Roast, Rib Eye Steak, Ribs, BBQ

3

SHORT LOIN
T-Bone Steak, Tenderloin, Porterhouse Steak, Top Loin Steak

4

SIRLOIN
Tri-Tip, Top Sirloin, Trip-Tip Steak

5

RUMP
Pot Roast, Stew

6

BRISKET
Corned Beef, Barbecue, Pot Roast, Stew

7

PLATE
Skirt Steak, Hanger Steak, Ground Beef

8

FLANK
Flank Steak, Stir Fry, London Broil

9

RUMP
Chilli, Ground Beef

10

SHANK
Bottom Round Roast, Eye Round Steak, Jerky

OUR BUTCHERS BEEF CHART

Our professional chef’s will be more than happy to advise on cuts and cooking. The tender cuts of meat, fillet and rib are  most suited to frying, quick roasting or grilling, the less tender cuts e.g. neck and shin are  most suited to slow cooking, braising and stewing.

Below is a map of the North East shown all of our local farmers we purchase our food sourcing.

Please click on one of our map markers, which will explain more info about the producer and the product. Thank you!