Beef Cuts

A signature Turner & George cut for roasting

From ex-dairy cattle, strong in flavour with amazing marbling

Cut from ex-dairy cattle, with a huge, lasting flavour

From ex-dairy cattle, with a huge flavour and succulence

Cut from ex-dairy cattle, with a huge, lasting flavour

Skirt steak with a strong flavour

Rib-eye, the bone left in to enhance the flavour

Generously rich meat for slow cooking on the bone

Sirloin steak, bone-in, for extra flavour

Cut from the breast, a fantastic and flavourful braising cut

Left fat on and ready to smoke -

Left untrimmed, perfect for smoking

The head of the fillet, a perfect roast for two

A fantastic pot roasting joint to share, consistently marbled

The juiciest and tastiest part of the rib-eye

Cut from the shoulder with plenty of marbling

From the shoulder, a rich slow cooking joint

The most tender cut on the carcass, lean and soft

An 'on trend' steak full of flavour and bite

True 'old cow' the beef of the moment

Cut from the beef of the moment Old Cow

Fillet from the 'old cow' soft, and packing a real flavour.

Rump from the 'old cow' soft, and packing a real flavour.

Mince made from chuck steak.

Cap, chuck and hanger steak burgers in honour of the late Josh Ozersky.

Whole fillet, trimmed by our butchers and ready to roast

The rich, but perfect accompaniment to steak

A strong, offally skirt steak with bags of flavour

The most used muscle with the most flavour

Full of flavour and perfect for braising