Tolsta Chaolais Beef
Minimum quantity One quarter of beef £8.00 per kilo (very approximately 30 kilos of meat) Cuts of Tolsta Chaolais Highland Beef and the usual manner of cooking | ||
| Hind Quarter Thin Flank | ||
| Skirt | Stew or casserole | |
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| Fillet, Sirloin and Rump | ||
| Rolled Fillet | Roast | |
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| Fillet Steaks | Grill or fry | |
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| Rolled Sirloin | Roast | |
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| Sirloin Steaks | Grill or fry | |
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| Rump Roast | Roast | |
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| Rump Steaks | Grill or fry | |
| Topbit | ||
| Topside | Roast | |
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| Silverside | Roast or Pot Roast | |
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| Silverside, Salmon Cut Steaks | Casserole | |
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| Thick Flank joints or steaks | Stew or Casserole | |
| Fore Quarter Fore Rib, Chuck and Blade (Shoulder | ||
| Fore Rib: rolled | Roast | |
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| Fore Rib: rib eye steaks | Grill/fry | |
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| Chuck Steaks | Grill/fry/casserole/pot roast | |
| Brisket, LMC/Thick Rib | ||
| LMC/Thick Rib Steaks | Fry/Casserole/Braise | |
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| Rolled Brisket | Pot Roast/Slow Roast | |
| Shin (Hough), Neck and Clod | ||
| Clod | Stew/Casserole | |
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| Neck: sliced and diced | Stew/Casserole | |
