Cattle resting in a golden field beside Cotswold stone houses

The range

Beef

Whole beef and beef cuts, certified halal by the HMC.

Alongside our lamb and mutton, we supply whole beef and a range of standard beef cuts, certified halal by the Halal Monitoring Committee (HMC).

Our beef comes from cattle in the United Kingdom and Ireland. Tell us what your counter or kitchen needs, and our export team will talk you through the cuts and prices.

Send an export enquiryOur halal assurance

The board

Beef: 11 lines

Trade prices on application. Select a line for its packing.

  1. 01Whole beef

    Details and prices on request.

  2. 02Sirloin

    Details and prices on request.

  3. 03Rump

    Details and prices on request.

  4. 04Topside

    Details and prices on request.

  5. 05Silverside

    Details and prices on request.

  6. 06Fore rib

    Details and prices on request.

  7. 07Chuck and blade

    Details and prices on request.

  8. 08Brisket

    Details and prices on request.

  9. 09Shin

    Details and prices on request.

  10. 10Flank

    Details and prices on request.

  11. 11Fillet

    Details and prices on request.

For reference

Beef, cut and classified

How a beef carcass divides into its cuts, and how beef carcasses are classified in the UK.

The cuts of beef: neck, chuck and blade, fore rib, sirloin, rump, topside and silverside, oxtail, thick flank, leg and heel, thin flank, brisket and shin.NeckChuckandbladeFore ribSirloinRumpTopside andsilversideOxtailThickflankThin flankBrisketShinLeg andheel
The cuts of beef. The forequarter runs from the neck to the fore rib, which holds ribs 7 to 10, with the brisket and shin below; the hindquarter runs from the sirloin back. The fillet lies inside, beneath the sirloin and rump. Cuts as shown on the Simply Beef & Lamb chart from AHDB.
The EUROP grid: conformation classes E, U+, -U, R, O+, -O, P+ and -P against fat classes 1, 2, 3, 4L, 4H, 5L and 5H.1234L4H5L5HEU+-URO+-OP+-PIncreasing fatnessImproving conformation
The EUROP grid. Conformation, the shape of the carcass, runs from E (excellent, convex) to P (poor, concave). Fat class runs from 1 (very lean) to 5 (very fat). In the UK, U, O and P, and fat classes 4 and 5, are split into higher and lower bands, giving 56 classes. From the Beef Carcase Classification Scheme.

Export

Buying for your market?

  1. 1

    Send an export enquiry

    Tell us your market, what you buy and roughly how much.

  2. 2

    Talk to our export team

    We confirm what your market requires and talk through your needs.

  3. 3

    Specification and prices

    Agree your cuts, packing and documents, then place your first order.

Start an export enquiryor call +44 1286 676102
Lamb carcasses in the chiller