Cut Explorer

Choosing the right cut of meat can be a baffling task…but Fleming’s Butchers are on hand to help you find the perfect cut.



Ox Cheek – is more of a continental cut, traditionally used by the French, for braising, trimmed with all the fat off. Very strong flavour – needs good slow cooking.

Neck & Clod – traditionally  a cheaper stewing steak for dicing, but mostly used for mincing now. Makes a fantastic lean mince with great internal fat…excellent for burgers. A good (and slightly cheaper) alternative to top/ rump mince.

Chuck – is traditionally excellent for dicing and also makes a great mince with fantastic flavour. There are actually two chucks – round and feather. Round can be diced, but also makes and excellent braising steak. Feather in my opinion one of the best braising steaks. Sliced through and cooked properly as a thick dobe of beef, is one of the most flavoursome bits of meat you can get. Slow-cooked for 4-5 hours…amazing!

Thick Rib – Was traditionally a cheaper alternative to a fore rib roast, to be roasted on the bone or pot-roasted on the bone, but is more often used for mincing these days.

Thin Rib – A very American dish is a “beef short rib”, which we call a “Jacob’s Ladder” – great for barbecue beef, braising for three to four hours in sauce. The meat has that delicious taste of a rib of beef with the right amount of fat that keeps is moist during the long cooking. Very tender.

Fore Rib – Traditionally a five-bone roast, but most often in modern butchery, the eye of the fore rib is removed and it becomes rib eye steaks. You also get cote du boeuf steaks, rib eye on or off the bone.we do supply the fore rib as ultimate beef roast- a five bone French- trimmed rib of beef – which for the ‘wow factor’ at a dinner party, cannot be beaten. Fabulous marbled fat through the meat, with great flavour. This can be cut down to make a Bone-in Rib Steak – a huge portion for one, or for two people to share. Definitely “the mans choice” for a steak.

Brisket – Part of the flank –  is used as a flavoursome cut in Chinese cooking. Also often used for mincing and barbecueing. Salt brisket is (in my opinion) the best for salted beef.

Flank – We remove the middle piece – the Thin Flank and cut it into Flank Steaks which are fairly tender. The off-cuts from around the steak are used in Minced Beef.

Sirloin – Some of the best know steaks come from this part of the animal – frying steaks. There is no internal fat and the meat is much leaner but also very tender. Traditionally there is also sirloin on the bone, which gives a great flavour for roasting or frying… or with the bone removed as a boned and rolled Striploin. The fillet, the tenderest and leanest cut of beef runs on the inside of the sirloin down to the rump and is cut into Fillet Steaks. The top part of the fillet is the Chateau Briande which is a fantastically lean and flavoursome cut.

Rump – 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 single muscle square cut ‘Pave Rump Steaks’ do not fall apart. Despite the inconsistency in texture, this is a very lean meat, but can be tougher than other steaks.

Silverside – Traditionally a roasting joint or salted for a classic salt beef, corned beef. A two-joint muscle, external fat is added to add flavour to it as a roast. Slightly tougher texture than a sirloin or fore rib roast as it is a worked muscle, but still plenty of flavour.

Thick Flank – Mostly used for mincing – makes a very good lean mince, call ‘top rump’.

Leg – Leg of beef is a two-muscle cut – sliced through for braising, it has to be cooked for a long time to soften the internal gristle, but has got great flavour when cooked properly.

Shin – A flavoursome part of the animal, but requires long cooking time to fully tenderise the meat and release the flavours.

Ox Tail – Oxtail braised, is loaded with flavour. Aside from the classic oxtail soup, many high-end restaurants will often put oxtail with a more expensive cut like a fillet because of its deep flavours.



Ear – In Ireland pigs’ ears are mainly purchased for pet food although they are used in European cooking.

Cheek – The very spot of the cheek is very sweet, intensely flavoursome meat and is used for braising.

Spare Rib Roast – The whole neck end is taken from the spare rib and blade joined together. This can be butchered to produce two separate cuts or boned and rolled together to produce a roasting joint. Separately, the spare rib can be cut into chops, not to be confused with Chinese style spare ribs. The chops have more internal fat which produces a sweet tender chop.

Blade – The blade is a cheaper-end roasting joint and we also use boned blade for diced pork.

Tenderloin – The pork tenderloin, in some countries called pork fillet. This is the most tender park of the animal.

Loin – The loin can be butchered into several cuts. Whole Loin – can be roasted whole on the bone or boned and rolled for a boneless loin for roasting. Boneless Loin – we bone the loin completely and remove the rind. This is now ready to be into Loin Steaks and the chump is removed for dicing or mincing. Loin Chops – leaving the loin whole we score the outside skin. Then remove the rib end loin and the chump and cut into loin chops.

Belly – The belly is a flexible part of the pig with several options of use. The belly can be left whole with the skin scored and then roasted whole. The whole belly  can be cut into Belly strips, these are great used as chops or marinated for a barbecue.

Leg – The leg can be roasted either whole or boned first and then split in half as a boneless roast. Can also be broken down into single muscles to use as Pork Escalopes or cut for Pork Stroganoff.

Front Trotter – Trotters are used for making stocks once split in half. This is due to their high gelatine content.

Hind Trotter – Can be used for stocks and sauces but hind trotters are served boned and stuffed in high end restaurants.



Tongue – Can be used for slowly cooked stews or confited tongue can be pan-fried. It has a rich and fatty flavour.

Cheek – This part of the animal is ground down and used for sausages.

Scrag – The cheaper end of the lamb. Used on the bone for stewing, after slow-cooking yar are left with a very sweet meat as it falls away from the bone – excellent for hot pots and similar dishes.

Middle Neck – Traditionally chopped through and used for braising dishes. More often now removed from the bone  where  you are left with a middle neck fillet – a very tender, beautiful piece of meat bursting with flavour and excellent fat content through it.

Shoulder – Shoulder is (in my opinion), the tenderest roast, but something of a challenge to carve – but worth it for the incredible depth of flavour. Also makes an excellent dice due to fat content and flavour.

Fore & Hind Shanks – The shanks are full of connective tissue, which requires them to be cooked slowly preferably at a low heat, the result is a particularly succulent dish.

Best End – Used for a cannon of lamb – just the eye of the meat…the lamb equivalent of a fillet of beef. Traditionally the best end the source for the classic rack of lamb – French trimmed or for something extra special, a crown of lamb.

Loin/ Saddle – The source of many things – lamb chops, noisettes, a loin eye and saddle of lamb.

Belly – Traditionally would be boned, stuffed, rolled and roasted or simply roasted on the bone. These days however, most of this cut is used as kebab meat.

Chump – Or more often referred to as ‘rump of lamb’ – a nice solid portion of meat which is roasted or pan-fried and sliced through serving.

Leg – The classic roasting joint, either on the bone for maximum flavour or boned and rolled as an excellent boneless roast. We can remove the inside bones and just leave the shank bone attached for presentation, creating an easy-carve roast. Sliced through the leg with the bone in we make Gigot Steaks, a tasty alternative to Beef Steaks. Leg also makes excellent meat for dicing.