John M Munro Ltd, West End, Dingwall

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Beef - The Cuts

1. Neck and clod
Products: Diced.

Cooking methods: Stewing, casseroling, braising.
2a. Brisket + 2b. Flank
Products: Flank steak, roasting joints, short ribs.

Cooking methods: Ideal for moist,
slow heat including stewing, braising and
pot roasting. Also excellent for curing.

3. Chuck / blade
Products: Roasting joints and steaks when
properly trimmed.

Cooking methods: Ideal for slow cooking such as

casseroling, pot roasting, braising and slow roasting.
4. Thick rib
Products: Diced, steaks (thinly sliced and served rare only to avoid poor eating experience).

Cooking methods: Frying, stewing, grilling and casseroling.
5. Shin
Cooking methods: Stewing, casseroling (ideal for osso buco). The end of the animal’s front legs, the shin, is generally inexpensive. It should be given plenty of time to cook slowly and can be obtained either on or off the bone. Foodies particularly enjoy the marrow in the bone - a very continental delicacy.
6. Loin
Products: The loin is made up of various ribs which are well known as steaks e.g. sirloin, porterhouse, T-bone etc. A T-bone is a sirloin steak left on the bone with fillet attached.

Cooking methods: All generally are suitable for higher temperature methods of cooking such as pan frying, grilling or roasting. 

7. Fillet
Products: Cut into steaks or roasted whole.

Cooking methods: Grill, pan fry or roast. Fillet trimmings from the head, tail or chain are great for stir-frying or for a stroganoff. Add slivers to make tasty Thai beef soups.
8. Rump / popeseye
Products: Roasting joints or sliced into steaks. Pavé (French for paving stone and referring only to the shape) – is often used to describe a trimmed piece of rump that is very uniform and rectangular in shape.

Cooking methods: Rump is made up of three very different muscles – rump cap, rump heart (or eye) and rump tail. These muscles do vary in tenderness and can be cooked as roasts or sliced into high quality steaks. Rump heart being the tenderest.
9. Topside
Products: Roasting joints of various sizes.
Cooking methods: Topside is generally roasted. Suitable for either dry or wet roasting.
10. Silverside
Products: Roasting and curing in joints of
various sizes. 

Cooking methods: Silverside is another slow cooking or carvery joint. It is very lean and sometimes has a layer of pre-formed fat added to prevent the meat becoming too
dry during cooking. Silverside is ideal for curing or salting. This can be either wet or dry cured using salt and a mixture of spices.
11. Hind shin
Products: Hough and shin.
Cooking methods: Stewing, casseroling or confit. Shin, also known as leg of beef in England, is rich in collagen and connective tissue and has delicious marrow running
through the hollow centre of the bone. It is essential to cook slowly at lower temperatures with plenty of moisture that will make a rich tasty sauce. Cut right through the bone, it is
perfect for osso buco. Cook slowly on or off the bone until the meat falls away and press into a mould to make traditional Scottish potted hough.

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