Beef

Examples of what Holwood Farm Butchery can offer to our customers

Beef

Best Steak Mince

Our finest steak mince produced from lean cuts of our dry aged Scotch steak meat.

Topside Joint

One of the easiest joints to carve and very easy to cook. This joint is lean and can be used in lots of recipes.

Topside Corner Cut Joint

This joint has marbling running through the meat giving it a rich flavour, while still being tender and easy to carve.

Rump Cap Joint

The top of this joint is covered by fat, which gives it a deeper, richer flavour whilst keeping the meat moist and succulent.

Silverside Joint

This is a lean and tasty joint but requires a slower, longer cooking time.

Rolled Sirloin Joint

The king of beef roasting joints, beautifully succulent and juicy and very easy to carve.

Fore Rib Joint

Creates a visually mouthwatering Sunday roast on or off the bone. Let our butchers trim to your needs.

Boneless Rib Joint

This joint is perfect for roasting. It has marbling of fat running through it, giving it lots of flavour.

Rump Steak

A very lean cut, which can make it slightly less tender. However, it makes up for this in flavour. Best served medium to medium-rare.

Sirloin Steak

Possibly the best of all steaks, this versatile cut is perfect grilled or cooked on the BBQ.

Ribeye Steak

Tender yet beautifully marbled, which produces a fantastic flavour roasted or cooked on the BBQ.

Fillet Steak

Very tender, very lean and succulent. Great for special occasions.

Porterhouse Steak

Similar to a T-bone steak but contains more tenderloin.

Diced Chuck

This comes from the shoulder and neck of the cow, and is perfect for slow cooking or braising as it has very good flavour.

Diced Shin

Perfect for braising and stews.

Osso Buco Shin

Beef shin on the bone, perfect for slow braising.

Sliced Ox Tail

Usually slow cooked or braised for stews but can also be used for the stock base for soup.

Côte De Bœuf

One of the finest steaks still on the bone - a single côte de bœuf (literally "beef rib) is usually served as a meal for two.

Short Rib

Short Ribs are cooked low and slow until the meat falls off the bone.

Sliced Stir Fry Strips

For a tender and delicious stir fry marinade the beef for 30 minutes to tenderise. Brown the beef strips in the wok prior to cooking the vegetables and return to the wok with the sauce to heat through.

Rolled Brisket

The brisket is located between the shoulders and the forelegs. These muscles are well used and are also well marbled with fat,which results in more flavour. They are highly flavoured and perfect for slow braises.

Bavette Steak

Bavette or Flank steaks are best flash fried and served rare perfect with buttery Ballancourt béarnaise.

Black Bean Stir Fry Strips

Pre marinated strips make for super tender beef stir fry. Brown the beef strips in the wok prior to cooking the vegetables and return to the work with the sauce to heat through.

Top Rump Joint

The top rump or thick flank is a lean cut that is ideal for roasting, it can be also be thinly sliced to provide an inexpensive frying steak.

4oz Angus Steak Burger

Made with our finest steak mince produced from lean cuts of our dry aged Scotch steak meat.

8oz Angus Steak Burger

Made with our finest steak mince produced from lean cuts of our dry aged Scotch steak meat.