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Guide to Beef Cuts

It should perhaps be entitled, guide to the beef cuts we produce rather than a comprehensive list of beef.  But that felt a little long winded.  Dexters are a small breed, and our master butcher tailors the cuts he produces accordingly.

We suggest a couple different boxes here, but feel free to choose from the list below and make up your own. 

Topside & Silverside Roasting Joints

£16.25/kg approx

1.25kg to1.5kg 

All of these joints can be roasted relatively quickly.  Because we hang our meat to improve texture and flavour, we recommend quite hot and really quite quick.  For example, 1kg joint. Roast at 220C for 40 mins, then let it rest for 20 mins.  Don't skip the resting as the joint continues to 'cook' during this period.

Fillet Joints

£43.50 for 1.2kg

Our petit Dexters provide exceptionally tasty beef, but the fillets are on the small size. We sell them as joints so its up to you if you'd like to cut them down for steaks or keep them for Beef Wellington.

Slow/LMC Roasting Joints

£13.95/kg approx

Choose from 1kg, 1.25kg, 1.5kg, 2kg 

Strangely LMC stands for Leg of Mutton, but both joints are for slow roasting.  Take some onions, root veg, rosemary, mustard or red wine, throw it in a casserole pan, and forget about it for the afternoon.

Or you could go Mexican Shredded Beef and make nachos, burritos, enchiladas, quesadillas ...


£12.50/kg approx

Choose from 1kg, 1.25kg, 1.5kg, 2kg 

Brisket is another slow roasting joint so you could do all of the above with it, but the reason it has its own little section is because this is also the cut which you can marinade or brine, or both, for bresaola, pastrami, and the slightly more homegrown corned beef.

Sirloin, Rump Steaks

£16.50, £15.95

For 2 steaks

We're not even going to pretend to tell you how to cook your steak, because we can't even agree in our own house.  Essentially fillet (sold as a whole) is the most melt in your mouth cut, then ribeye (sold on the bone) and sirloin and then rump.  Rump is often said to have the most flavour, then sirloin and ribeye, and finally fillet.  But we happen to think they're all delicious.

Tomahawk Steak

£29.95/kg approx 500g each

Large ribeye steak on the bone for an impressive BBQ or an exceptional roast. 

Flat iron/Skirt

£7.95 for 500g approx

Flat iron or skirt from hung beef is the secret to a relatively cheap, but amazingly tasty steak. Marinade in anything from soy to cider vinegar, grill on a high heat and slice thinly for salads, stir frys, wraps, ramen, buddha bowls. So so good.  

Mince Beef

£6.50 for 500g

Slow grown and full of flavour, brilliant for loads of meals from burgers to bolognese, meatballs to meatloaf, tacos to tagines.

Short Ribs

£6.25 for 500g

There are a few cuts that we keep for ourselves (hands off the onglet!), and the short ribs is usually one of them but we can sometimes be convinced to share. Slow cooked, then cooked again lathered in sauce, we skim off the fat for the dripping pot and tuck in to this glorious mess.

Top Rump, Braising Steak, Stewing Beef, Dice Beef, Shin

£6.50 for 500g

SOLD OUT for Christmas 2023

Somewhere out there chefs and butchers are rolling their eyes as we lump these cuts together.  They all need slow cooking, but if you want to get technical about it, top rump and braising steak need to be cooked in a covered pot with some liquid where as stewing steak/beef and shin need to be totally immersed.  Either way think red wine and mustard, or tomatoes and rosemary.  Sometimes we make slow cooked bolognese with these cuts.  Or should it be ragu?  No doubt more eye-rolling from the professionals ...

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