What's your beef?

cuts of beef

Traditional Sirloin steak
Sirloin comes from the centre of the back, which has the most tender meat that doesn’t need much cooking so it makes the perfect steak.

Traditional Rump steak
The rump is a very lean cut of meat which makes it ideal for steaks and kebabs.

Traditional Rib-eye steak
This steak is very popular and has lots of flavour. Plus, it needs very little preparation, so it can be ready to eat in no time at all.

Traditional Fillet steak
The less work a muscle does, the more tender it'll be. Fillet steak is the most highly prized cut of beef taken from a strip of meat called the tenderloin. 

Burgers, mince and meatballs
We use our Traditional British beef from the clod, neck and shin as it's full of flavour.

Topside and Silverside
Our topside joints come from the top of the leg. They're lean, boneless cuts of meat and make great roasting joints. Or for frying there are sandwich steaks from the back of the leg.

Thanks to Morrisons for this information