This section carries the most common cuts we all know about; ribeye/cuberoll, striplon and tenderloin for the boneless cuts, Shortloin (T-Bone) and OP Rib are the bone in cuts. These are common cuts used for steaks. They are the least used muscles in the animal so produce the most tender cuts.
The shortloin is a bone in piece that comprises of the striploin and tenderloin, better known as the T-Bone. The Op Rib is a ribeye cut with the bones. Commonly used for roasting and present very well on a carving table.
This section comprises of a number of different muscles that include, the chuck, clod and blade. With it being the shoulder, the muscles get used quite a lot hence they will not be as tender. Most of the cuts in this section is used for slower cooking and also for mincing to make burger patties. Sections including the shoulder ribs known as the chuck short rib is very popular with Japanese styles cuisine, where the meat is sliced very thin for shabu shabu.
Brisket, Flank and Skirt
These cuts are located on the underside of the carcass. Beginning with the brisket at the front, is popular for smoking for long periods of for making sliced meat for sandwiches like US corned beef. Flank and skirt are items which there is a deep flavour and can be marinated for grilling. A popular dish that would use these cuts are Beef Mexican Fajitas. A strong spicy marinade is a great match for the intense flavour.
Very popular in Korean and Japanese cuisines to be grilled. This cut is particularly well marbles so in provides an ample amount of flavour. If taken of the bone, this part is usually thin sliced for hot pot and Japanese style Shabu Shabu.
This comprises of a few different muscles such as Rump, Topside, Silverside. Rump is also used as a steak cut in many restaurants. As it is just after the Striploin section this cut is still tender and flavourful. Topside and silverside are muscles that do get worked, as it is part of the leg, so hence meat is less tender. However these sections are very lean and ideal for slow cooking, stewing and even making lean mince.
The breast meat is comprises of two sections. The main breast fillet, and the tenderloin. The tenderloin is usually attached to the inner part of the breast fillet. Both very meaty sections of the animal with the tenderloin being slightly more tender, but much smaller in size. Very versatile piece of meat and can be applied to most types of cooking.
Leg section comprises if two sections, the thigh and drumstick. The thigh being the upper section of the leg and the drumstick the lower. Can be known as dark meat, the leg section is usually darker meat compared to the breast. It is less dry compared tom the breast section and is usually contains more fat then the breast, which helps with adding a bit more flavor to the meat.
Small section of the bird that comprises of 3 sections, the drumette, mid wing and tip. The wing tip is very much a by-product and not really used on its own. Usually attached as a whole wing or as a2 joint attached to the mid wing. The drumette is the section attached to the main body of the bird. More often than not, the wings are marinated for grilling or roasting. The wing is served skin on, where the fat from the skin adds to the flavour the dish.
This cut found along the back of the animal is mostly utilized as Pork Chops. It can be bone in or boneless. The bone in cut is most commonly known as the pork rack can be used as a roast and usually with the skin on produces flavoursome crackling. Including in this section is the Pork tenderloin, and like all tenderloin cuts, is the most tender muscle. Note that the loin is also a cut used for curing to make Back Bacon.
Pork Collar/ Collar Tender/ Blade
This section of the area is the top section of the shoulder which is more of the neck section of the animal. Less common that the loin and belly cuts, but nevertheless, a great piece of meat for roasting or grilling. The texture as well as being tender has an added crisp texture. Ideal for making dishes such as Char Siu or even sliced thinly for hot pot styles cuisines.
The belly usually contains more fat and this adds to the eating flavour. This is usually served with the skin on and is very commonly used in roasting. It can also be cured to make the streaky bacon.
Pork Spare Ribs
Taken from under the belly section, these ribs are usually quite meaty. Also taken from this section is the famous Baby Back Ribs that are used for barbeques.
Pork legs are usually used to make hams. The legs can also be de-boned to make to make roasts also, but more often than not it is used to make hams. Please see our processed meat section for more details.
The most popular cut of all the lamb is part of the loin section of the carcass. Loins are the least work muscles hence being a very tender. They are usually presented bone in and the frenched style racks, have the meat in between the bones removed. The rack is usually presented as chops and or whole rack that is grilled or roasted.
The lower part of the loin section that also comprises of the tenderloin separated by a bone. This is the T-Bone section of the Lamb and is sometimes known as the lamb T-Bone. Used in very similar ways to the lamb rack but most often as small individual chops.
Same section as the lamb rack, this however, this cut comprises of the lamb racks from both sides of the carcass. Hence the name saddle. This cut is available through our Welsh Lamb range of products.
As the shoulder is a muscle that is less tender, it is ideal for slow cooking dishes and is a popular cut used for curries. Although less tender, it is a very flavourful cut of meat. If taken off the bone, it is perfect tied up as a roast for the carving table.
The feet do get used the most during the life of the lamb, and again the shanks are favoured for slow cooking such as braising, where the liquid is used to cook through the meat to make it more tender. Hind shanks are the larger of the two shanks and in our new range from Superior Farms, the, Lamb Osso Bucco is taken from the shanks and is available. Osso Bucco is usually associated with Veal.
From the underside of the carcass, this section usually comes with the rib bones also. This cut can be used in a variety of ways from grilling, through to braising. From our Welsh Lamb range, the specification is more detailed where the breast is split and is squarer cut and contains less fat from the belly section.
Lamb Leg /Chump
The lamb leg is well known for making a great roast. It presents very well on a carving table and is succulent and full of flavour. Other than the actual leg, the piece is comprised of the shank and also the chump. This section is the hind section of the lamb and is also attached to the loin. The Chump can be taken off as a separate section and used on its own. The leg can also be fabricated in a number of ways to get the perfect roast. It can be taken off the bone to produce a butterfly leg roast. This is after the bone has been taken off, and can be rolled into a boneless roast. It can be seen that the lamb leg is very versatile.
All types of meat can be mixed and combined with many natural ingredients of herbs and spices to make perfect sausages, meat patties, salamis and hams. Essentially making the sausages and patties is part of the cooking process nowadays, with the advance of technology, sausages and patties made industrially are much more convenient and of better quality.