When choosing Welsh beef, it is important to select the most suitable cut for a particular method of cooking. This guarantees that you will achieve the best possible results.
Shin (Foreleg) and Leg (Hind Leg)
This involves lean meat with a high proportion of connective tissue, and is suitable for stews, casseroles, soups, and stock.
The belly is a really tasty cut of pork that is commonly sold in individual slices or as a joint, and ideal for boning and stuffing to produce a cost-effective family meal. The spare rib sheet is also cut from the belly and is best suited to slow-cooking methods like the other cuts from here.
This is usually cut into pieces and is suitable for stewing and braising. The neck is more commonly used for mincing.
Chuck and Blade
The chuck and blade is a fairly lean cut of high-quality beef removed from the bone. It is sold as chuck steak and diced chuck, and suitable for braising and stewing as well as pie fillings.
Brisket can be purchased on the bone, however is now more commonly sold boned and rolled. Additionally, it is very suitable for pot-roasting.
This is the traditional cut of roast beef, and can be purchased either on the bone or boned and rolled. It is also used to prepare the increasingly popular rib eye steaks.
The fillet muscle is found on the inner side of the rib bones and is normally removed in one piece. It is typically available in slices as fillet steak or can be obtained whole or as pieces for beef wellington.
This is a very tender and succulent cut of beef that can be purchased on the bone, and is typically boned and rolled to produce an easy-to-carve, supreme roasting joint. It is also commonly sold in slices as sirloin steaks that are suitable for frying, grilling, and barbecuing.