Listed below is a small selection of speciality beef cuts that we can supply: Single Muscle Rump Medallions and Steaks > These are prepared using Continental cutting methods. They look like a single fillet tournedo, with a stunning flavour. (Alternatively take the whole roll and cut yourself or use it for carpaccio). Rump Roll Noisette > Approximately 22 cm. This is a mini roll of rump that can roasted for 4 portions, ideal for those unexpected clients with avoiding cooking larger joints and hoping to sell everything should ‘walk ins’ not arrive. Rump Cap > Whole approximately 2 – 2½ lb. Left whole can be roasted off or sliced. Rump Cap Steaks > A rump cap steak has the appearance of a sirloin steak (strip of meat with fat on the top edge). With no adjoining muscles or sinew these cook up wonderful. French Cut Rump Steaks > Thick cut slab of Scotch rump. Great for cooking medium rare. Rump Cap Pave > Using the same meat as above, this is a square cut fat on the top solid piece of meat – great presentation. Rump Cap Sandwich Steaks > Using the same meat but completely fatless and sliced thin and flat. Sirloin Cannon Roll (contra fillet) > Available as Completely fatless eye of loin, cut lengthways or with a small strip of natural fat down the back. Cote de Boeuf > Literally translated means a side of beef. Served in most high quality French restaurants for two. Just a simple rib eye on the bone. Cote de Boeuf > Single muscle as above but just the pure eye muscle on the bone (has the appearance of a tornado on the bone). Ideal for one per portion. Rib Eye Roll (Fat On) > Just the eye muscle of Scotch beef but after preparing, we tie the natural fat back on the outside protecting it when being cooked. Top Sirloin of Beef Pavé > 227-284g (8-10oz) - This is a tender muscle from the end of the sirloin, which is actually the finest flavoured piece of grilling meat on the whole carcass. This is ‘D’ shape with fat over the top. Lower Sirloin Pavé > As the Top Sirloin of Beef Pave, but fatless. Salmon Cut > A single muscle cut, again taken from the leg. As indeed its name suggests, it looks just like a fillet of salmon. This can be cut up to look like fillet steaks, although the joint is more suitable for roasting. Being a single muscle, can be sliced thinly without falling apart. Pot Roast Pavé > A single muscle taken from the silverside or top rump. Ideal for long slow cooking. This makes beautiful presentation for dishes like beef bourguignon done as one slab rather than diced. Beef Shin Osso Buco > Either a full slice (ring) of sliced down the middle of the bone allowing the marrow to release out. Blade of Beef > A whole cut using French cutting methods. This has a large ligament running through the middle which is naturally tough, but when slow cooked, this turns to jelly and has a multitude of uses. Heel of Beef > Similar texture to blade of beef. Can be on or off the bone, also half-bone, exposing the marrow. Fillet Steak on the Bone > Only available as we buy beef on the bone (not factory vacuum packed) Bavette > 198g (7oz) Steak. This appears on most French Brasserie menus, normally as ‘Beef en Shallot’. Absolutely stunning cooked on a chargrill. Must be served rare. Chipsteaks > Available 113g (4oz), 170g (6oz) and 227g (8oz) - This really is in our view the perfect burger. Made from Scotch shoulder of beef, trimmed of all excess gristle and fat, and lightly seasoned. Beef Kebab > 113g (4oz) - Tender cubes of rump, threaded onto a wooden skewer. Sliced Topside for Olives > Using French cutting methods, we take a single eye of topside and slice it extremely thin. Rump Roll Noisette > Single muscle, ideal for roasting. Approximate weight 2lb. Great for Sunday lunch as a quick-cook joint, and can be utilised if left over, as rump steaks. Our butchers will be pleased to prepare any beef products to your specific size and specification. > Traditional cuts > Speciality cuts > Pre-cuisine