Cutting Suggestions

You will soon get to know your customers’ preferences. Here is a guide:-

Starting from the front end, the clod, this needs to be minced. Leave as mince or make some of it into burgers or sausages.

Fore quarter has a lot of flavour but is not usually as tender as the hind quarter. You could have it diced for stewing and most of the chuck left as steaks. Ask your butcher to make as much as possible into joints. Brisket, Jacob’s ladder, leg of mutton cut are all wonderful slow roasting joints. But if sold as joints, they can always be cubed later for stewing. Frankly these cuts need only be roasted a little slower and a little longer and they make fine Sunday roasts.

The hind quarter makes what many would claim as the best roasting joints- top rump, topside, silverside.

In the middle you have the rib. Difficult one! Roast rib is a favourite with many but so are ribeye steaks. You can’t have both. Similarly sirloin steaks or joints. I recommend sirloin steaks to accompany rump steaks. Otherwise there won’t be many steaks in the box.

Finally, the two fillets: Ask for these to be packed separately. They are the prized bits and too small to divide between your customers.