Code 104 Whole Rump.


Includes the whole fillet. 




Code 134 Rump (Boneless).







Code 143 Rump (boneless).


Welsh Matured

Prepared from the whole rump after removing the rump fillet, skirt and all the bones. 




Code 184 Rump Steaks.


Prepared from the rump boneless. Centre cut. 




Code 174 Rump Steaks.


Prepared from the rump boneless.




Code 148 Striploin (standard).


Prepared from the sirloin, from which the loin fillet, bones and cartilages have been removed. Loin tail is not to exceed 100mm.  




Code 160 Striploin (larder trim).


Prepared from the striploin (special trim) from which the chain muscle has been removed. Loin tail not to exceed 10mm.  




Code 173 Striploin (Centre Cut).


Prepared from the sirloin (special trim) from which the chain muscle has been removed.  




Code 180 Sirloin steaks (special trim) (standard).


Prepared from the striploin (special trim) chain muscle to remain attached.  




Code 192 MINUTE STEAKS


Prepared from the striploin steak cut a maximum thickness of 8mm. Produced from Code 148 Wing End.  




Code 170 Sirloin steaks (larder trim)


Prepared from the sirloin (special trim). Cut to weight or thickness required.  




Code 172 T-Bone steaks


Prepared from the lumber section of a bone in sirloin. Length of tail not to exceed 25mm.  




Code 149 LONG FILLET (standard)


To be removed from the loin and rump. Chain muscle to remain attached.  




Code 155 LONG FILLET (Ex chain)


Trimmed of all ragged edges and surface fat, will be supplied with chain muscle removed and silverskins attached.  




Code 151 Long fillet (larder trim)


Prepared from the long fillet standard with all the fat, silverskins gristles and chain muscle removed.  




Code 171 TORNADOS


Prepared from the fillet (larder trim)  




Code 181 FILLET MEDALLIONS.







Code 105 FORE RIB (bone in).







Code 135 FORE RIB (carvery cut).

  Prepared from the fore rib, chine bone, blade cartilage tip and paddywacks to be removed.





Code 161 FORE RIB (boneless).

  Prepared from the fore rib, from which all bones, blade bone cartilage and paddywack bone has been removed. Tied as requested.





Code 122 RIB EYE/ CUBE ROLL.

  Prepared from the fore rib. The main eye associated muscle to be used.





Code 176 BEEF STRIPS

  Prepared from 100% visual lean muscles, suitable for grill or frying.





Code 190 MINCED CHUCK.

  Prepared from suitable lean muscles to produce a mince of 90% visual lean, to be minced once through a 5mm plate.





Code 168 DICED BEEF CUBES.

  Prepared from suitable beef muscles to produce 95% visual lean dice.





 Code 193 DICED BEEF AND KIDNEY.

  Prepared from 25% kidney and 75% diced lean beef muscles suitable to attain 95% visual lean.