Web site design by SJRSolutions

Opening Times:

Monday - Friday 7am - 5pm

Saturday  7am - 4.30pm

Sunday - Closed

Telephone 01937 582063

Andrews

Traditional Family Butchers

Neck & Clod

Chuck

Blade

Forerib

Sirloin

Tbone

Fillet

Rump

Silverside

Topside

Ox Tail

Thick Flank

Leg

Flank

Thin Rib

Brisket

Shin

Thick Rib

Ox Cheek

Click on a cut to see more details. If you need help please don’t hesitate to contact us.

Beef Explorer

Lamb Pork

NECK & CLOD


Traditionally a cheaper stewing steak but now commonly turned into mince due to its great internal fat.  


X

CHUCK/BLADE


Often known as stewing, braising or chuck steak and is traditionally excellent for dicing. This meat is fantastic for slow cooking or casseroles. Also make incredible mince and burgers.


X

blade

CHUCK/BLADE


Often known as stewing, braising or chuck steak and is traditionally excellent for dicing. This meat is fantastic for slow cooking or casseroles. Also make incredible mince and burgers.


X

Rib FORERIB


Fore rib or rib on the bone is traditionally known to be one of the most flavoursome parts of the animal. With its fat covering and excellent marbling texture, it offers you a meal to remember. The ribeye steak is also located here and is probably the most flavoursome beef steak.



X

X

SIRLOIN/TBONE/FILLET


Some of the best known steaks come from this part of the animal.  This particular cut is cut from the rear back portion of the animal, continuing off the short loin from which the T-bone is cut. This cut can be used for sirloin steak or rolled sirloin. Both have fantastic flavour and are perfect for special occasions. The fillet which is located underneath the sirloin is the most tender muscle on the animal because the muscle is hardly used. The Chateau Briande which is located at the top of the fillet is the most flavoursome and is normally used for special occasions or romantic meals.

X

T-SIRLOIN/TBONE/FILLET


Some of the best known steaks come from this part of the animal.  This particular cut is cut from the rear back portion of the animal, continuing off the short loin from which the T-bone is cut. This cut can be used for sirloin steak or rolled sirloin. Both have fantastic flavour and are perfect for special occasions. The fillet which is located underneath the sirloin is the most tender muscle on the animal because the muscle is hardly used. The Chateau Briande which is located at the top of the fillet is the most flavoursome and is normally used for special occasions or romantic meals.

X

SIRLOIN/TBONE/FILLET


Some of the best known steaks come from this part of the animal.  This particular cut is cut from the rear back portion of the animal, continuing off the short loin from which the T-bone is cut. This cut can be used for sirloin steak or rolled sirloin. Both have fantastic flavour and are perfect for special occasions. The fillet which is located underneath the sirloin is the most tender muscle on the animal because the muscle is hardly used. The Chateau Briande which is located at the top of the fillet is the most flavoursome and is normally used for special occasions or romantic meals.

X

SILVERSIDE


Traditionally a roasting joint, buy it with an extra piece of fat to keep it moist whilst cooking.  This is a lovely joint with plenty of flavour.


X

TOPSIDE


Traditionally cut into joints with a layer of fat to keep the moisture in the meat. Ideal for a Sunday roast

X

OXTAIL


Oxtail is loaded with flavour, a bony, rich meat, that has to be slow-cooked to break down the meat. However, with its fantastic flavour it is worth the wait. Ideal for stews and stock based soups.

X

THICK FLANK


The cut immediately above the leg which is mainly used for stew and dicing.  


X

LEG/SHIN


A flavoursome part of the animal however it requires a long time cooking to release the full flavours of the meat.  Shin of beef stew is delicious when prepared & cooked properly

X

FLANK


A relatively long, lean and flat cut that is used for mince and burgers. Fantastic flavour.

X

THIN RIB


The lean meat from the thin rib is primarily used for stewing, mince and burgers. Thin rib is also known to be called the Jacob ladder. With it having the right amount of fat the meat stays moist whilst cooking on a slow heat. Perfect for slow cooking.


X

BRISKET


Ideal for slow roasting and is the ultimate cut for salting



X

THICK RIB


It’s ideal for slow cooking and primarily used for mince and burgers


X

OX CHEEK


Very strong flavour needs long slow cooking

X

RRUMP


Traditionally served on the bone but more often served boneless these days cut into steaks.  We remove the top cap of the rump so the resulting square cut steaks do not fall apart.  A lean cut of meat that is a little firmer than a fillet.

X

SLEG/SHIN


A flavoursome part of the animal however it requires a long time cooking to release the full flavours of the meat.  Shin of beef stew is delicious when prepared & cooked properly.