Beef

Valley Farm Butchers

SPECIALISING IN PRIME CUTS OF BEEF, LAMB AND PORK

Rib of Beef

 

Marbled with creamy fat, roast rib eye is a juicy joint as the fat helps to keep it moist. You can choose if you want yours bone in or bone out.

 

Sirloin

Hailing from the hindquarters, sirloin is usually boned and rolled. It's leaner than the rib eye and makes for another very tender roast.

 

Rib eye

 

Cut from the eye of the fore rib, rib eye steaks have a little more fat than other steaks, which helps to keep them moist. They're ideal for char-grilling or frying.

 

T-bone

 

Cut across the bone of the sirloin, T-bone steaks are fillet on one side and sirloin on the other, making them both tender and tasty. They work well simply fried with a little seasoning.

 

Fillet steak

Considered the most lean and tender steak of all, fillet is ideal for quick cooking, and lends itself well to cooking rare in dishes like carpaccio.