Each cut is quality - it just needs cooking differently to get the best result. When Aubrey Allen was serving clients straight after the war, meat was on ration, so the first client may have taken cut one (leg of beef) and the last client, cut 50 (neck of beef). It was vital, therefore, that the clients had cooking advice - it's no good pan frying shin, and likewise, it's no good braising a fillet. We still use the whole carcass at Aubrey Allen today and can offer many different cuts, ensuring our clients have the knowledge to get the best out of each cut. Many cuts are available as a portion-controlled item, given a pre-set cost to the portion. Our butchers will be pleased to prepare any beef products to your specific size and specification. Our butchers will be pleased to prepare any beef products to your specific size and specification. > Traditional cuts > Speciality cuts > Pre-cuisine