A guide to your cut
Feb 8, 2019
3 minute read
Fillet
The fillet is the least used muscle and therefore the most tender cut of beef. It appears lean with a very light marbling of fat and subtle flavour.
Sirloin
Sometimes referred to as a striploin, is the central part of the back. This cut can be roasted whole or cut into steaks. It is not quite as tender as the fillet with a rich flavour from the light marbling and a strip of fat around one edge. Always a popular choice.
Rump
The rump is a juicy cut with lots of flavour. And a rump roast is always popular. A cheaper cut but none the less flavoursome.
Ribeye
Ribeye steaks have a ribbon of fat that runs through the centre and this generous marbling gives this steak a core of flavour. The central ribbon melts away during cooking to leave a fulsome beefy flavour. The ribeye is often known as the butcher’s choice for that very reason!
Meat cuts
Click on the images below to find out where each cut of meat comes from on a carcass and how much of that meat we can expect on each animal.
Finding us
Address:
Rawston Farm Butchery and Farm Shop
Rawston Farm
Tarrant Rawston
Blandford
Dorset, DT11 8SF
07796 801525
info@rawstonfarmbutchery.co.uk
Easter Opening Hours
Good Friday 8.00am to 2.00pm
Saturday 30th 8.00am to 2.00pm
Easter Sunday & Bank holiday Monday - Closed
Opening Hours
Monday - Friday 8.00am to 4.30pm
Saturday - 8.00am to 2pm
Sunday - Closed