Joints

Using native breeds of cattle and hanging the meat for a minimum of 4 weeks ensures our beef joints are well marbled and beautifully soft, with that bit of fat cover to keep it moist and succulent.
Spending that bit of extra time preparing a beef dinner for the family, be it mid week or on the weekend, is very rewarding and creates great memories.


Beef Topside

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Beef Salmon Cut

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Beef Forerib Joint

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Beef Brisket Boned and Rolled

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Beef Silverside

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Sirloin Joint

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