Every cut

Brisket

Point, flat, or the whole packer. Fat cap left on unless you say otherwise.

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Ribeye

Whole, or cut to the steak thickness you ask for.

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Short Rib

Jacob’s ladder or single bones, cut to length.

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Sirloin

Cut into steaks at your thickness, or left whole as a striploin.

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T-Bone

Sirloin and fillet either side of the bone. Cut thick.

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Tomahawk

Rib steak with the bone left long. Cut to weight.

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Bavette

Loose grained and full flavoured. Cooked fast, rested well.

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Beef Fillet

Whole tenderloin, trimmed, or cut into medallions.

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Picanha

Rump cap with the fat cap left on. Whole, or cut into steaks.

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Rump Steak

Cut to your thickness. Fuller flavour, firmer than sirloin.

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Shin

On or off the bone. The cut for stew and osso buco.

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Topside

Lean and even. A roasting joint, or cut thin for frying.

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Lamb Leg Steaks

Cut across the leg, bone in, at your thickness.

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Lamb Ribs

Cut into racks or single bones.

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Lamb Shoulder

Whole, boned and rolled, or diced.

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Best End

French trimmed for racks, or left whole.

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Chine

Back fillet, boned and trimmed.

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Lamb Breast

Bone in, or boned and rolled.

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Lamb Feet

Cleaned. Please order ahead.

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Lamb Head

Split or whole. Please order ahead.

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Lamb Leg

Whole, half, or boned and rolled.

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Lamb Neck

On the bone. For slow cooking.

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Lamb Shank

Whole shanks, trimmed.

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Middle Neck

For stew and hotpot. Cut to size.

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Neck Fillet

Boneless and trimmed. Quick cooking.

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Chicken Breast

Skinless fillets, or skin on with the wing bone left.

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Chicken Leg

Whole legs, thigh and drumstick together, bone in.

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Chicken Thigh

Bone in or boned out, skin on or off.

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Chicken Wings

Whole wings or split into drums and flats.

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Drumstick

By the tray or by the box.

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Whole Chicken

Whole, spatchcocked, or jointed into eight.

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Boneless Chicken

Whole bird boned out, ready to stuff or roll.

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Chicken Gizzard

Cleaned and trimmed, by weight.

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Chicken Liver

Fresh and trimmed, by weight.

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Chicken Neck

By weight. For stock and broth.

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Skinless Chicken

Skin removed, cut however you need it.

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Beef Mince

Minced once or twice. Tell us the fat ratio.

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Beef Tongue

Whole, fresh or salted.

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Lamb Kidney

Fresh and trimmed. Whole or sliced.

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Marrow Bones

Cut canoe or in rounds, your choice of length.

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Lamb Liver & Heart

Fresh and trimmed. Together or separately.

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Lamb Tongue

Fresh or salted.

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Sweetbread

Fresh. Please order ahead.

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Lamb Kofte

Hand rolled that morning. Skewered on request.

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Mixed Shish Skewers

Lamb, chicken and beef, threaded with fat between.

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