The cut guide · Beef, pork & lamb
Every cut, explained.
Choose an animal, then tap any part of it to see what the cut is called, how to cook it, how long it takes and what it costs on our counter this week.
01 — At the counter
Four things we tell everyone.
01
Ask for a thickness, not a weight.
A steak cut 4 cm thick cooks evenly and stays juicy. Tell us how you’re cooking and we’ll cut it to suit.
02
Fat is flavour.
A fat cap bastes the meat as it cooks. Leave it on, render it in the pan, then trim it on the plate if you want.
03
Hanging matters more than the cut.
Beef that has hung for 28 days or more is more tender and tastes deeper. Our best loins dry-age for up to 45 days in the salt room.
04
Rest it as long as you cooked it.
Five minutes for a steak, 20 to 45 for a roast. The juices settle back into the meat instead of onto the board.
02 — Use a probe thermometer
Take it off the heat at these temperatures.
The meat keeps cooking by 2 to 3°C as it rests, so pull it just before you reach your number.
Beef & lamb · rare
50°C
Beef & lamb · medium-rare
54°C
Beef & lamb · medium
60°C
Beef & lamb · well done
70°C
Pork chops & loin
63°C
Pulled pork shoulder
92°C
Chicken & turkey
74°C
Venison
52°C
Pre-order · Collect from 3 pm
Cooking tonight? Ring before eleven.
Call the shop before 11 am and we’ll cut it while you get on with your day. Wrapped, labelled and waiting at the counter from 3 pm.