CUTS
Quality Cuts
Three Dales butchery skilfully ensures a high level of consistency. Don’t be put off if your meat is still on the bone or comes with a little fat as this assists with cooking and enhances the flavour of the meat.
One of the best things about buying Three Dales meat from your butcher is that you can have your cuts prepared exactly as you want them and you can ask for advice on anything you’re not sure about.
Take home a quality product from your Three Dales butcher and enjoy the superior flavour.
Select beef, lamb or pork below to view a quick and easy guide to choosing traditional English cuts.
Beef
-
- Neck
Braising, stewing and chuck steak for stews and casseroles. Mince meat for frying. - Chuck & Blade
Braising, stewing and chuck steak for stews and casseroles. Mince meat for frying. - Fore Rib
Rib-eye steaks and rib cutlets will grill, fry or BBQ. Fore rib or rolled boneless rib are ideal for oven roasting. - Sirloin
Sirloin, fillet or T-bone steaks are ideal for grilling, frying or BBQ-ing. Boneless rolled sirloin or wing rib are best oven roasted. - Rump
Rump steak is perfect grilled, fried or BBQ’d. - Topside/Silverside
Topside, silverside and mini joints are best oven or pot roasted. Daubes, strips and cubes from this cut are ideal for casseroles, stir-fry or BBQ. - Clod
Braising, stewing and chuck steak for stews and casseroles. Mincemeat for frying. - Thick Rib
Boneless rolled brisket is good to pot roast. - Thin Rib
Short ribs are ideal for casseroles and stews. - Thin Flank
Stir-fry the thin flank (skirt) or mince. - Thick Flank
Pot roast the thick flank or casserole the braising steak from this cut. - Shin
Boneless shin is ideal to casserole, stew or braise. - Leg
Leg gives braising steak cuts, good for casseroles and stews.
- Neck
Lamb
-
- Scrag
Mince or scrag end is good to fry or stew. - Shoulder
Joints are ideal for oven roasting. Shoulder steaks are best grilled, fried or BBQ’d. - Best End of Neck
Good for oven roasting. Grill, fry or BBQ neck chops, cutlets and steaks. - Loin
Whole, boned and rolled are ideal for oven roasting. - Chump
Chops and steaks to grill, stir-fry or BBQ. - Leg
Joints for oven roasting. Strips, streaks and cubes for grilling, stir-fry, casserole or stew. - Breast
Whole boned or rolled are both ideal for oven roasting, braising or stewing.
- Scrag
Pork
-
- Spare Rib
Best to grill or BBQ. - Forloin or Ribs
Loin chops and rib chops can be grilled or fried. Loin joints and rib joints are ideal for oven roasting. - Hind Loin
Loin chops to grill or fry. - Leg
The premium quality pork joint, best to roast. Gammon steaks and diced meat from the leg are good for stir-fry or grilling. - Shoulder
Boned and rolled shoulder joints for oven roasting. - Brisket & Flank
Steaks, cubes and strips ideal for BBQ’s and casseroles.
- Spare Rib
