Poultry Neck

Chicken neck is a lean cut taken from the lower cervical section of the bird. It contains a mix of small muscles, bone and connective tissue, offering strong poultry character and excellent flavour when slow cooked. Although not typically served as a stand-alone portion, it is widely used in stock production, soups, gravies and sauces due to its high collagen content, which gives depth and body to broths.

In professional kitchens and food manufacturing, chicken necks are valued for their contribution to rich, natural poultry bases and reduction sauces. When roasted or simmered slowly, they release concentrated flavour and natural gelatine, making them an essential ingredient for chefs seeking authentic, full-bodied poultry stock and cost-effective utilisation of the whole bird.

Poultry Back

Chicken Back
Chicken back is the rear portion of the bird that remains after the removal of the breast, wings and legs. It consists primarily of bone with some attached meat, skin and connective tissue. While not generally sold for direct consumption, it is a valuable component for the production of rich poultry stock, soups and sauces due to its high collagen and natural fat content.

In professional kitchens and food processing, chicken backs are used to create full-bodied broths and gravies that deliver authentic poultry depth and natural gelatine. They are also an efficient way to maximise carcass utilisation and minimise waste in large-scale catering or manufacturing environments. When roasted or simmered slowly, chicken backs produce a clear, flavour-rich stock suitable for a wide range of culinary applications.

Poultry Tenderloin

Inner fillet
Chicken inner fillet, also known as the tenderloin, is the delicate strip of muscle found beneath the main breast. It is one of the most tender cuts of poultry, offering a fine grain, light colour and minimal fat. Because it contains little connective tissue, it cooks quickly and remains moist, making it ideal for consistent portioning and rapid service.

Inner fillets are commonly used in professional catering, retail and food manufacturing for crumbed products, stir fry dishes and grilled or pan cooked meals. Their uniform shape and size ensure even cooking and excellent presentation. With their mild taste and high yield, chicken inner fillets are valued by chefs and processors seeking quality, efficiency and versatility in poultry preparation.

Poultry Breast

Breast
Chicken breast is one of the most versatile and commercially important poultry cuts. Taken from the pectoral muscle, it provides lean white meat with a fine texture and minimal fat, offering excellent yield and consistent quality. The cut is available skin on or skinless, bone in or boneless, and can be supplied fresh or frozen to meet catering, retail and manufacturing requirements.

Chicken breast performs well across a wide range of cooking methods including pan frying, grilling, roasting, poaching and baking. It can be sliced for stir fries, butterflied for even cooking, or filled and rolled for premium presentations. When handled correctly it remains moist, with a mild taste that pairs well with marinades, sauces and seasonings. Owing to its adaptability and efficiency, chicken breast remains a core ingredient across the UK poultry trade and professional kitchens.

Tenderloin
Chicken tenderloin is the small inner fillet located beneath the main breast muscle. It is a premium poultry cut recognised for its fine texture and exceptional tenderness. Containing very little fat or connective tissue, tenderloin cooks quickly and evenly, making it ideal for high-turnover kitchens and precision portioning.

This cut is widely used in catering, manufacturing and retail for products such as crumbed fillets, goujons and stir-fry strips. Its mild flavour and uniform size make it particularly suitable for chargrilling, baking, pan frying and use in warm salads or wraps. For professional buyers, chicken tenderloin offers consistency, versatility and excellent yield with minimal waste.

Poultry Wing

Chicken wing is a popular cut that comes from the forequarter of the bird. It consists of three sections – the drumette, wingette and wing tip – each containing tender meat and connective tissue that produce a rich poultry taste when cooked. Wings contain a moderate amount of fat, which helps them stay moist and develop a crisp golden skin when roasted, grilled or barbecued.

This cut is ideal for marinating, deep frying or slow cooking in sauces and glazes. Chicken wings are widely used in foodservice, retail and manufacturing for snacks, appetisers and ready to cook products. Their balanced meat to bone ratio, strong flavour and versatility make them a reliable option for chefs seeking high demand poultry items with broad consumer appeal.

Poultry Thigh

Chicken thighs
Chicken thigh is taken from the upper part of the bird’s leg and is widely regarded as the most flavoursome cut of poultry. It provides dark, tender meat with a fine balance of fat and connective tissue that delivers excellent succulence and depth of flavour. Thighs can be supplied bone in or boned out, with or without skin, and are available fresh or frozen for catering, retail and manufacturing use.

This cut performs exceptionally well when roasted, grilled, braised or used in casseroles and stews. Its higher fat content helps maintain moisture during long cooking, while the texture and taste stand up well to robust sauces and marinades. Chicken thigh is a dependable choice for chefs seeking consistency, value and strong eating quality across a variety of dishes.

Poultry Tail

Chicken tail
Chicken tail, also known as the parson’s nose, is the small fleshy portion at the rear of the bird where the tail feathers attach. It contains a concentration of natural fat and connective tissue, giving it a distinctive richness and strong poultry taste. Although not commonly served as a main portion, it is valued in stock production and rendered fat preparation, where it contributes depth and body to broths and sauces.

In professional kitchens and food manufacturing, chicken tails are often used to enhance flavour in soups, gravies and reductions. When roasted or slowly simmered, they release natural oils and collagen, producing a full-bodied poultry stock. They also play a useful role in whole bird utilisation, helping to achieve maximum yield and minimise waste within processing operations.

Poultry Drumette

The chicken drumette is the upper portion of the wing, attached to the breast. It closely resembles a small drumstick and contains a single main bone surrounded by tender dark meat with moderate fat content. This balance of lean muscle and connective tissue gives the drumette excellent moisture retention and a satisfying texture when cooked.

Drumettes are ideal for roasting, grilling or frying and respond particularly well to marinades and glazing. In foodservice and manufacturing they are widely used for portion-controlled appetisers, barbecued products and ready-to-cook ranges. Their uniform size, rich poultry taste and consistent cooking performance make drumettes a practical and popular option for professional chefs and caterers across the UK poultry trade.

Poultry Leg

Legs
Chicken legs combine the thigh and drumstick to create a well-balanced cut that delivers both tenderness and rich taste. This part of the bird contains dark meat with a higher fat content than the breast, giving it excellent flavour and moisture retention during cooking. Legs are available skin on or skinless, bone in or boned out, and can be supplied fresh or frozen for catering, retail or further processing.

Chicken legs are suited to a wide range of cooking methods, including roasting, grilling, baking and barbecuing. They respond well to marinades and slow cooking, producing meat that remains juicy and deeply flavoured. In the professional kitchen, chicken legs are valued for their consistency, versatility and cost efficiency, making them ideal for menus, prepared meals and ready-to-cook applications.

Drumstick
Chicken drumsticks are a popular cut taken from the lower section of the leg. They offer dark, tender meat with a rich taste and slightly higher fat content, which helps maintain moisture and depth during cooking. Drumsticks are available skin on or skinless, and can be supplied fresh or frozen to suit catering, retail or food manufacturing requirements.

This cut performs exceptionally well when roasted, grilled, baked or barbecued, where the skin renders to a crisp finish and the meat remains juicy. Drumsticks are also widely used in prepared foods and ready meals due to their consistent portion size and strong flavour retention. They are ideal for marinating, slow cooking or use in traditional British and international dishes where full meat character and value are required.

Beef Head

Beef head includes the muscles and tissues from the front of the skull, jaw and cheek areas. It contains well-developed meat with a dense texture and distinctive, rich flavour when slow cooked. Key components such as cheek meat and tongue are considered delicacies and are used in both traditional and modern dishes.

Head meat performs best when braised or stewed, where its connective tissue breaks down to produce tender, gelatinous meat. It is also used in manufacturing for mince, sausages and cooked products requiring high flavour concentration. For processors and chefs, beef head represents efficient carcass utilisation and a source of deeply flavoured meat for a variety of culinary and value-added applications.
Ox Cheek
As the name suggests this cut is the hardworking cheek muscle of cows. It is a budget cut that will reward being cooked long and slow to make it tender. The many connective fibres will break down to form a thick gravy. It absorbs the flavours of braising liquid such as wine or ale well. Cooked it has a texture similar to brisket.

Clod
This is an economical cut that is flavourful but a less tender meat. It is cut from the middle of the shoulder and usually sold as stewing steak or used in burgers. Suitable for slow cooking in stews.

Beef Chuck

Beef chuck is a primal cut taken from the forequarter, located between the neck and the rib. It consists of several working muscles with a good balance of lean meat, fat and connective tissue, providing robust flavour and excellent moisture retention when cooked slowly. The chuck can be supplied bone in or boneless and is commonly used for diced beef, mince and slow-cooked joints.

This cut is ideally suited to braising, stewing and roasting, where the connective tissue breaks down to create tender, juicy meat with deep beef flavour. It is also used for manufacturing products such as burgers and sausages due to its balanced fat-to-lean ratio. For butchers, caterers and processors, beef chuck delivers strong yield, consistent eating quality and versatility across a wide range of applications.

Onglet
Also called hanger steak, onglet has only recently become known about in the UK but is now appearing on menus and in shops – before then it was often pocketed by the butcher. Taken from the cow’s lower belly, it has been enjoyed in France for years thanks to its intense meaty flavour and satisfyingly chewy texture. It’s possible that onglet wasn’t popular in the past as it can become very tough if not cooked correctly.

Beef Rib

Fore Rib
Beef rib is a premium primal cut taken from the forequarter between the chuck and the loin. It performs best when roasted or grilled. The ribeye muscle delivers outstanding tenderness and flavour. Butchers and chefs use this cut for rib roasts, tomahawks and steaks that showcase the best of British beef.

Rib-eye steak
Rib-eye is fast becoming one of the most popular steaks around thanks to its incredibly rich, beefy flavour. It is cut from just above the ribs, an area which does little work and makes rib-eye exceptionally tender. There are also ribbons of fat found throughout the meat, adding plenty of flavour, and an ‘eye’ of fat in the centre, which needs to be rendered down during cooking. While every person has their own preferences on how rare or well-done they like their steak, with rib-eye it’s generally suggested to cook it until medium at the least, as this gives the fat time to render down and baste the meat.

Beef Short Loin

Sirloin steak
Beef loin is taken from the back of the carcass between the rib and the rump. It consists of tender, fine-grained muscles with light marbling and minimal connective tissue, producing the most tender and sought-after cuts of beef. Sub-primal divisions include striploin, sirloin, tenderloin and shortloin.

Loin cuts are suited to dry-heat methods such as grilling, roasting and pan frying. They deliver excellent tenderness, clean flavour and premium plate presentation. In professional butchery, the beef loin is a key source of high-value cuts including sirloin steaks, T-bones and fillets. Its consistent quality and strong demand make it central to catering, retail and export operations.

Beef Sirloin

Beef sirloin is a prime cut taken from the hindquarter, located between the rib and the rump. It is one of the most popular and versatile cuts, combining tenderness with a rich, full beef flavour. The sirloin can be supplied bone in or boneless and includes well-known sub-cuts such as striploin, porterhouse and T-bone when combined with part of the tenderloin.

This cut performs best when roasted, grilled or pan seared, producing succulent meat with a fine texture and moderate marbling. Sirloin steaks are widely used in both catering and retail for their consistent quality and excellent eating characteristics. For butchers and chefs, beef sirloin offers strong yield, ease of portioning and dependable performance across a range of cooking methods.

Beef Tenderloin

Tenderloin / Fillet
Beef fillet, also known as tenderloin, is the most tender muscle of the carcass. It lies beneath the sirloin and along the inner backbone, where it does very little work, resulting in fine-grained, lean meat with minimal connective tissue. The fillet is a premium cut prized for its tenderness, delicate flavour and versatility across high-end catering and retail.

It can be supplied whole, centre-cut or portioned into steaks such as fillet medallions, chateaubriand or tournedos. This cut performs best with quick, dry-heat cooking methods including grilling, pan frying and roasting, where it remains moist and tender. In professional kitchens and butchery, beef fillet is valued for its exceptional eating quality, consistent yield and premium market appeal, making it a cornerstone of fine beef selection.

Beef Top Sirloin

Beef top sirloin is taken from the upper portion of the sirloin primal, sitting just ahead of the rump. It is a leaner section than the main sirloin but retains excellent texture and flavour when cooked properly. The cut contains firm, fine-grained meat with moderate marbling, delivering good tenderness and a strong, natural beef taste.

Top sirloin is ideal for roasting, grilling and slicing into steaks or medallions. It holds its shape well under heat and provides consistent portion control for catering and retail operations. In foodservice and processing, top sirloin is valued for its versatility, lean profile and high yield, making it a cost-effective choice without sacrificing quality.

Beef Bottom Sirloin

Beef bottom sirloin is taken from the hindquarter, positioned between the main sirloin and the round. It includes muscles such as the tri-tip and flap, which offer a balance of tenderness and full beef flavour. The cut contains moderate marbling and firm texture, making it suitable for grilling, roasting and slicing.

This cut is often used for tri-tip roasts, steaks and diced products. It performs well with dry-heat cooking or slow roasting, where its flavour intensifies while remaining juicy and tender. In catering and processing, bottom sirloin is valued for its versatility, consistent yield and strong performance across a range of menu and retail applications.

Beef Rump

Rump
Another classic steak cut, rump is at the opposite end of the spectrum to fillet. What it lacks for in tenderness, however, it more than makes up for in flavour. Cut from the backside of the cow, it’s a muscle that’s used quite a bit during the animal’s life, which means it’s tougher than other ‘prime’ steaks. However, it is still tender enough to be fried quickly and served rare (if desired). Rump steaks are also a good choice when making kebabs or skewers, as it takes on marinades very well and can hold its own against stronger flavours. It can also be sliced very thinly and used in stir-fries or Asian dishes, which require very fast and hot cooking.

Oxtail
One of the most, flavoursome and inexpensive cuts of beef . Oxtail is most often sold cut into individual vertebra. Long and slow braising will release their excellent rich flavour.

Beef Round

Topside
Topside is quite similar to silverside and comes from the inner thigh of the cow. It is sold as a roasting joint and almost always has a layer of fat secured to it which will baste the meat while cooking. Because of the low fat content in the meat itself, topside can be roasted and served rare whilst remaining nice and tender. Known as an ‘easy to carve’ roast, topside is incredibly simple to cook and serve. It also doesn’t require low and slow cooking, so is perfect for a Sunday dinner when you haven’t got time to spend all day in the kitchen.

Silverside
Just above the leg is the silverside, so-called because of the thin, silvery tissue covering one side of the joint. It is often used to make salt beef or corned beef, roasted as a whole joint in the oven or sliced into minute steaks. It has very little marbling and overall is quite a lean cut. If roasting whole, silverside should be regularly basted or partly-submerged in liquid to prevent it drying out. It is sometimes sold with an added cap of fat tied around it, which keeps it moist and adds flavour.

Beef Shin

Shin
Beef shin, also known as shank, is taken from the lower leg of the carcass. It contains lean meat interlaced with connective tissue and sinew that becomes soft and gelatinous when cooked slowly. The result is deeply flavoured, tender beef ideal for stews, soups and braised dishes.

This cut is a key ingredient in traditional dishes such as braised shin, osso buco and rich beef casseroles. It is also used in manufacturing for diced beef and slow-cook meal components. For chefs and processors, beef shin offers consistent texture, strong flavour and cost-effective utilisation of the carcass.

Beef Flank

Beef flank is cut from the lower abdominal section of the carcass, located beneath the loin. It consists of long, lean muscle fibres with moderate fat and connective tissue. Although less tender than loin cuts, it offers a robust flavour and good value, making it suitable for marinated, grilled or stir-fried dishes.

Flank is often used for diced and minced beef, as well as processed products such as burgers and kebabs. It performs well in dishes that benefit from thin slicing across the grain to maximise tenderness. For butchers and caterers, beef flank provides versatility, strong flavour and a cost-effective option for diverse menu and manufacturing uses.

Beef Plate

Flank steak
A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender. It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef", and is served in French cuisine as an at most medium-rare steak.

Hanger steak
A hanger steak, also known as butcher's steak or hanging tenderloin, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one of the most tender.

Beef Brisket

Beef brisket is a forequarter cut taken from the lower chest between the shoulder and the under-rib. It contains coarse-textured meat with a thick layer of fat and connective tissue that breaks down beautifully during long, slow cooking. When prepared correctly, brisket delivers tender, juicy beef with a deep, savoury character.

This cut is ideal for pot roasting, smoking and barbecuing, and is also used in cured products such as salt beef and pastrami. In food manufacturing, brisket is valued for its flavour retention, high yield and versatility in cooked or sliced formats. For professional kitchens, beef brisket provides consistent results and excellent performance in both traditional and modern slow-cooked dishes.

Beef Neck

Beef neck is a forequarter cut taken from the area behind the head and above the shoulder. It contains well-developed muscles with generous connective tissue and marbling, producing rich flavour and excellent tenderness when cooked slowly. Neck meat is typically supplied boneless and is widely used for diced beef, mince and slow-cooked dishes.

This cut performs best when braised or stewed, allowing the collagen to break down and create tender, flavourful meat. It is also used in manufacturing for sausages, burgers and ready-meal components. For processors and caterers, beef neck offers strong yield, robust flavour and outstanding value, making it a key ingredient for slow-cook applications and traditional recipes.

Pork Head

Pork Head and Jowl
Pork head and jowl cuts are sourced from the front of the carcass and contain a mix of lean meat, fat and connective tissue. The jowl, located beneath the cheek, is well marbled and produces tender meat with a distinctive, full pork taste when cured or slow cooked. The head yields several valuable components including cheek meat, ears and tongue, all of which have specific culinary and manufacturing uses.

These cuts are used extensively in the production of sausages, terrines, pâtés and cured products such as guanciale. When simmered or braised, they develop a gelatinous texture and rich flavour ideal for traditional British and European preparations. For processors and chefs, pork head and jowl offer excellent value, high flavour concentration and opportunities for full carcass utilisation.

Pork Shoulder

Shoulder
Pork shoulder, also known as the forequarter or Boston butt in some markets, is a well-marbled primal cut taken from the upper front leg and shoulder blade area of the pig. It contains a mix of muscles, connective tissue and intramuscular fat, producing excellent flavour and succulence when slow cooked. The cut can be supplied bone in or boned and rolled, with rind on or off, depending on processing requirements.

In professional kitchens and manufacturing, pork shoulder is prized for its versatility and yield. It performs best when roasted, braised or slow cooked, where the collagen breaks down to create tender, juicy meat with a rich savoury depth. The shoulder is also used for pulled pork, diced products, sausages and cured items such as collar bacon, making it an essential cut for both fresh and processed pork production.

Collar/Neck End
Pork collar, also known as pork neck or scotch, is taken from the upper shoulder area between the head and the loin. It is a richly marbled cut containing a good balance of lean meat and intramuscular fat, which produces exceptional tenderness and depth of flavour when cooked slowly. The collar can be supplied bone in or boneless, rind on or trimmed, and is frequently used for roasting, slicing or curing.

In professional kitchens and processing, pork collar is prized for its versatility and strong yield. It performs well when roasted, braised, barbecued or used in cured products such as neck bacon and coppa. The natural fat distribution keeps the meat moist throughout cooking, resulting in a soft texture and full taste. This cut is an excellent option for chefs and butchers seeking both value and premium eating quality from British pork.

Pork Loin

Pork loin is a prime cut taken from along the back of the pig between the shoulder and the leg. It is a lean, tender section with a fine grain and moderate fat cover that delivers both flavour and succulence when cooked correctly. The loin can be supplied bone in or boneless, rind on or trimmed, and is commonly divided into sub-cuts such as loin chops, pork steaks and tenderloin.

This cut is valued across the meat trade for its versatility, yield and presentation quality. Pork loin is suitable for roasting, grilling, frying or slicing into medallions for quick service. It offers consistent portion control and excellent eating quality, making it a mainstay in butchery, retail and catering. When cooked to the right temperature, pork loin retains moisture and develops a mild, delicate taste that pairs well with a range of seasonings and sauces.

Tenderloin
Pork tenderloin, also known as pork fillet, is the most tender muscle of the pig, located beneath the loin along the backbone. It is a long, lean cut with very little fat or connective tissue, producing exceptionally tender meat with a delicate, mild taste. Supplied whole, trimmed or portioned, pork tenderloin offers consistent quality and excellent yield for both catering and retail.

This cut is best suited to quick cooking methods such as grilling, pan frying or roasting, where it remains moist and tender when not overcooked. It can be marinated, wrapped in bacon, or sliced into medallions for refined menu applications. In professional butchery and food manufacturing, pork tenderloin is valued for its versatility, lean profile and premium eating quality across a wide range of dishes.

Pork Spare Rib

Spare Ribs
Pork spare ribs are taken from the lower portion of the rib cage, extending from the breastbone toward the belly. They consist of long, meaty bones surrounded by layers of fat and connective tissue that break down beautifully during slow cooking. This balance of lean meat and fat produces a tender texture and rich, savoury taste that is highly valued in both catering and retail.

Spare ribs are ideal for roasting, barbecuing or slow braising, where the fat renders and the meat becomes soft and flavoursome. They are also a popular choice for marinated and pre-cooked products within the food manufacturing sector. Professional chefs favour spare ribs for their full taste, visual appeal and ability to absorb marinades, sauces and glazes, making them a versatile addition to menus across British and international cuisines.

Belly Ribs
Pork belly ribs, sometimes referred to as riblets or breast ribs, are cut from the lower belly area after the removal of the loin. They contain shorter bones with a higher fat ratio than spare ribs, producing a juicy, tender result when cooked slowly. The fat renders during cooking to create exceptional succulence and a deep pork taste.

This cut is well suited to roasting, barbecuing and smoking, and is often used in Asian, American and European cuisines. In manufacturing and foodservice, belly ribs are valued for their high yield, consistency and ability to carry strong flavours. They are an ideal choice for marinated, cooked or ready-to-eat products where moisture and taste retention are key.

Pork Belly

Pork belly is a richly flavoured primal cut taken from the underside of the pig, running from the breast to the flank. It consists of alternating layers of meat and fat that produce a tender texture and full, savoury taste when cooked slowly. The cut is available bone in or boneless, rind on or skinless, and can be supplied fresh, cured or smoked depending on end use.

Highly regarded in both British and international cookery, pork belly performs best when roasted, braised or slow cooked, allowing the fat to render and the meat to become soft and juicy. It is also used for bacon, pancetta and a variety of processed pork products. In foodservice and manufacturing, pork belly provides strong yield, excellent flavour development and broad versatility across menus and product ranges.

Pork Leg

Pork leg is a large, lean primal cut taken from the hindquarter of the pig. It delivers firm, fine-textured meat with low fat content and high yield, making it one of the most economical and versatile cuts in pork production. The leg can be supplied bone in or boneless, rind on or trimmed, and is used for both fresh and cured applications, including gammon and traditional hams.

In professional kitchens, pork leg performs well when roasted, braised or slow cooked, and it can also be sliced or diced for manufacturing use. Its mild flavour and tight grain make it ideal for value-added products, schnitzels and roasting joints. The balance of lean meat and minimal waste ensures strong performance for caterers, butchers and processors across the UK pork industry.

Pork Hock

Pork hock, also known as knuckle, is taken from the lower portion of the pig’s leg between the ham and the foot. It contains lean meat, bone and connective tissue with a good balance of flavour and collagen. The hock benefits from slow, moist cooking methods such as braising or boiling, which soften the connective tissue and release natural gelatine, resulting in tender meat and a rich cooking liquor.

This cut is widely used for traditional dishes such as roasted hock, soups, stews and cured or smoked products. It delivers strong flavour, high yield and versatility across catering and manufacturing. Pork hock is valued for its ability to enhance stocks and sauces while providing cost-effective, hearty meat suitable for a variety of applications.

Pork Trotter

Feet/Trotters
Pork trotters are the pig’s feet, containing skin, bone, tendon and connective tissue that produce exceptional gelatin content when cooked. They are rich in collagen, which breaks down during slow cooking to create a thick, glossy stock or sauce base. The meat surrounding the bones is tender and flavoursome once braised, offering a traditional, full pork taste valued in both British and international cuisines.

Trotters are used extensively in stock making, terrines, aspics and classic dishes such as braised pig’s feet. They are also incorporated into processed products for natural gelatine extraction and texture enhancement. In professional kitchens and food manufacturing, pork trotters represent an economical, high-yield ingredient for enhancing depth, body and authenticity in pork preparations.

Pork Tenderloin

Pork tenderloin, also known as pork fillet, is the most tender muscle of the pig, located beneath the loin along the backbone. It is a long, lean cut with very little fat or connective tissue, producing exceptionally tender meat with a delicate, mild taste. Supplied whole, trimmed or portioned, pork tenderloin offers consistent quality and excellent yield for both catering and retail.

This cut is best suited to quick cooking methods such as grilling, pan frying or roasting, where it remains moist and tender when not overcooked. It can be marinated, wrapped in bacon, or sliced into medallions for refined menu applications. In professional butchery and food manufacturing, pork tenderloin is valued for its versatility, lean profile and premium eating quality across a wide range of dishes.

Lamb Neck

Neck of Lamb
When cut into thick slices this bony part of the neck ( know sometimes as Scrag End) it is very tasty and good for slow cooking. Also from this section are Neck Fillets – the same muscles but taken off the bone. Stew or braise until tender. Both these cuts are often underrated and as a result inexpensive.

Scrag
Lamb neck is a flavour-rich cut taken from the front of the carcass, extending from the shoulder to the head. It contains a mix of lean meat and connective tissue that becomes tender and full-bodied when braised or stewed. Neck can be supplied bone in as neck rings or boneless for dice and mince.

This cut performs exceptionally well in slow-cooked dishes such as casseroles, curries and tagines. It is also used in processing for mince and sausage production. With its distinctive flavour and consistent yield, lamb neck is a cost-effective option for chefs and manufacturers seeking to maximise carcass value without compromising quality.

Middle Neck
Middle Neck Fillets have very good flavour and are best braised or stewed to allow the layer of fat running through it to melt away and release the beautifully sweet, rich flavours. Try your neck of lamb braised with red wine and lemon.

Lamb Shoulder

Lamb shoulder is a well-muscled primal cut taken from the forequarter of the carcass. It contains a balance of lean meat, connective tissue and fat that delivers excellent flavour and succulence when cooked slowly. The shoulder can be supplied bone in or boned and rolled, with or without the blade, depending on specification.

This cut is ideal for roasting, braising and slow cooking, where the connective tissue breaks down to produce tender, juicy meat with a rich, savoury character. It is also widely used for diced lamb, mince, and manufacturing products such as sausages and kebabs. For chefs and butchers, lamb shoulder offers strong yield, depth of flavour and versatility across both traditional and modern menus.

Lamb Best End

Best End Of Lamb Neck (Best End), Rack of Lamb
Lamb rack is the section of the rib primal between the shoulder and the loin, containing the rib bones with a tender eye of meat. It is one of the most prized cuts of lamb, known for its delicate texture, fine marbling and excellent presentation value. Racks can be supplied French trimmed, cap on or cap off, and are often presented as single or double racks for roasting or portioning into cutlets.

When roasted or grilled, lamb rack develops a tender, pink interior and rich, aromatic flavour. It is widely used in fine dining and premium retail, offering both visual appeal and top-end eating quality. For processors and chefs, rack of lamb provides strong profit potential and reliable consumer demand.

Lamb Cutlets
Cutting between the rib bones produces Lamb Cutlets. Meat from this same section taken off the bone makes a “Valentine Steak”. Both of these are good for pan frying or grilling.

Lamb Loin

Lamb Loin
Lamb loin is taken from the back of the carcass between the ribs and the leg. It contains tender, lean meat with a delicate texture and light marbling, providing a fine balance between tenderness and flavour. The loin can be supplied bone in as a saddle or bone out as individual eye loins, shortloins or striploins.

This cut is best suited to quick cooking methods such as grilling, pan frying or roasting, where it delivers a mild yet distinctive lamb taste. Loin is used for premium products including lamb chops, noisettes and medallions. Its consistent quality, fine appearance and high yield make it a favourite across catering, retail and export markets.

Lamb Chump
Lamb chump sits between the loin and the leg at the rump end of the carcass. It contains lean, fine-grained meat with a light marbling that provides tenderness and balanced flavour. The chump can be supplied bone in or boneless and is often cut into chump chops or small roasting joints.

This cut is suitable for roasting, grilling or pan frying and delivers a flavour similar to loin but at a lower cost. Chump meat retains moisture well and slices neatly after cooking, making it ideal for portion control and plated service. It is a versatile choice for chefs seeking premium taste and texture with reliable yield.

Lamb Leg

Lamb leg is a large, lean primal cut taken from the hindquarter. It provides firm, fine-grained meat with moderate marbling and excellent flavour when roasted or grilled. The leg can be supplied bone in or boneless, shank on or off, and is often divided into smaller joints such as topside, silverside and knuckle for portion control and value-added use.

Highly versatile, lamb leg can be roasted whole, butterflied for barbecuing or sliced into steaks. It is also used for diced lamb and premium manufacturing products. The combination of low waste, strong yield and full lamb flavour makes the leg one of the most commercially important cuts for butchers, caterers and processors.

Lamb Hindshank

Lamb shank is taken from the lower part of the leg beneath the knee or hock. It is a well-exercised cut with a high level of connective tissue and collagen, which transforms into rich gelatin during slow cooking. When braised or roasted, the shank produces tender, fall-off-the-bone meat with a deep, robust lamb flavour.

This cut is popular in both traditional and modern cookery, often served as a single-portion joint. It performs best when slow cooked in liquid, allowing the meat to become soft while developing a rich sauce from the natural juices. For caterers and processors, lamb shank offers strong presentation value, consistent portion size and excellent eating quality.

Lamb Flank

Lamb flank is taken from the lower abdominal area of the carcass, sitting beneath the loin and extending towards the hind leg. It is a thin, flat cut containing layers of lean meat and fat with visible grain and a strong lamb character. The flank is moderately fatty, which keeps the meat moist and enhances flavour during slow or high-temperature cooking.

This cut performs well when braised, slow roasted or used in mince and diced lamb production. It is also suitable for rolled joints, kebabs and processed products where its rich taste and good yield are appreciated. For professional butchers and chefs, lamb flank represents an economical, versatile cut that delivers consistent quality, depth of flavour and value across a range of culinary and manufacturing applications.

Lamb Breast

Lamb breast is taken from the lower rib and flank area, extending from the brisket to the belly. It consists of layers of lean meat, fat and connective tissue, giving it a robust, savoury flavour when cooked slowly. This cut is typically supplied bone in or boneless, and is often rolled or sliced for manufacturing use.

Breast performs best when braised, roasted or slow cooked, allowing the connective tissue to soften and the fat to render. It is widely used for rolled joints, mince and added-value products where flavour intensity and yield are important. In trade settings, lamb breast is valued for its economy, strong taste and suitability for diverse cooking methods.

Lamb Foreshank

Lamb foreshank is taken from the lower section of the foreleg, just below the shoulder. It is a lean, well-exercised cut rich in connective tissue and collagen, which break down during slow cooking to produce tender meat and a naturally thick, flavourful sauce. The foreshank offers strong visual appeal and a deep, robust lamb taste that intensifies with long, gentle cooking.

This cut is ideal for braising, stewing or roasting and is often presented as a single-portion joint in restaurants and prepared meal production. Its consistent portion size, excellent yield and distinctive flavour make it a popular choice for caterers and processors. When cooked slowly, the foreshank delivers soft, succulent meat that separates cleanly from the bone, creating a hearty, traditional dish with excellent plate value.