Plate IButchery
The Block
Primals, portions and everything between. Steaks cut to the gram, joints rolled and tied, poultry from whole birds to diced thigh. Dry-aged beef hangs for 28 to 45 days. Bulk lines go by the pallet or the container.
The cutting chart
Choose a part of the animal to see what we cut from it. Every cut can be portioned to your weight band.
RumpSirloinFore ribChuckNeckTopsideFlankBrisketShin
Steaks with flavour, and picanha
Rump
- Rump steak
- Rump cap and picanha
- Pave rump
- Tri tip
Prime grilling cuts
Sirloin and fillet
- Sirloin steak
- Striploin, whole or half
- Fillet steak, centre cut
- Chateaubriand
- T-bone porterhouse
The showpiece steaks and roasts
Fore rib
- Rib eye steak, fresh or aged
- Cote de boeuf
- Tomahawk
- Fore rib, 35 days aged
Braising, and the flat iron
Chuck and blade
- Flat iron steak
- Chuck, hand diced
- Pad blade
- Whole chuck, 5kg
Slow cooking, mince and burgers
Neck and clod
- Diced neck and clod
- Chuck blend burger mince
- Beef mince, 85 to 95% lean
Lean roasting joints
Topside and silverside
- Topside, rolled
- Silverside, salmon cut
- Minute steaks
- Beef stroganoff strips
Bistro steaks and braising
Thick and thin flank
- Bavette
- Onglet
- Whole bavette, 2 to 2.5kg
- Thick flank for braising
Smoking, curing and braising
Brisket and clod
- Brisket, boned and rolled
- Short rib, whole or to spec
- Cured brisket
- Pastrami
Long, slow braises
Shin and leg
- Shin, bone in or boneless
- Osso buco
- Diced shin
Choose a part
NeckShoulderBest endLoinChumpLegBreastShank
Stews and slow cooking
Scrag and middle neck
- Neck fillet
- Diced neck
- Lamb mince
Slow roasting and kleftiko
Shoulder
- Whole shoulder
- Boned and rolled shoulder
- Kleftiko cut
- Diced shoulder
Racks and cutlets
Best end
- French trimmed rack, 3, 4 or 8 bone
- Lamb cutlets
- Halal cutlets
Chops and noisettes
Loin and saddle
- Barnsley chop
- Loin fillet
- Saddle, boned and rolled
- Lamb cannon
Rumps for the grill
Chump
- Lamb rump, larder trimmed
- Chump chops
Roasting and steaks
Leg
- Leg of lamb, bone in
- Boneless leg
- Leg steaks
- Diced leg
Rolled and braised
Breast
- Breast, boned and rolled
- Breast ribs
Braising
Shank
- Lamb shank, 400 to 520g
Choose a part
Beef
British, Irish, Australian and South American beef. Fresh and dry-aged, portioned to weight.
Steaks
- Rib eye steakDry-aged200g to 364g portions, fresh or aged
- Sirloin steak113g to 364g portions, UK, Irish or Brazilian
- Fillet steak, centre cutDry-aged140g to 300g portions
- Rump steak and pave rump113g to 285g portions
- Flat iron steak170g to 255g portions
- Bavette and onglet170g to 350g portions
- Cote de boeufDry-aged400g, 750g or 1kg
- TomahawkDry-aged950g to 1.4kg, dry-aged option
- T-bone porterhouseDry-aged45 days aged, 950g to 1kg
- Chateaubriand400g to 600g
- Minute and braising steaks5 x 113g to 5 x 142g
Roasting joints
- Whole filletchain on, chain off or larder trimmed, per kg
- Striploinwhole or half, fresh, aged or vac packed
- Fore rib and rib eyeDry-agedwhole, rolled or carvery rib roast
- Rump cap and picanhaDry-agedper kg, 42 days dry-aged option
- Topside and silversiderolled, 1.8kg to 3kg
- Brisketboned and rolled, cured or plain, 0.9kg to 3kg
- Tri tipfat on, per kg
- Sirloin on the boneDry-agedwith fillet, aged, per kg
Braising, diced and mince
- Chuck, hand or machine diced1kg
- Shinbone in, boneless or diced
- Short ribwhole or prepared to spec, 1.8kg to 3kg
- Ox cheekuntrimmed or larder trimmed, per kg
- Oxtailwhole or chopped
- Osso bucocut to order, per kg
- Steak and kidneyhand diced, 1kg
- Beef minceHalal option85, 90 or 95% visual lean, 1kg
- Beef meatballs40 x 25g
Burgers
- Chuck blend burger100g, 200g or 220g
- Angus burger, gluten free8 x 170g or 8 x 227g
- Wagyu burger4 x 170g
- Halal beef burgerHalal option8 x 170g
- Catering burger12 x 75g
Offal, bones and fat
- Ox tongueper kg
- Marrow bonescanoe cut or whole centre cut
- Beef bonessawn, for stock, per kg
- Beef dripping24 x 250g
- Bresaola and pastramisliced, 500g
By the pallet
For manufacture, wholesale and export
- Halal certified beefHalal optionchilled or frozen, to spec
- Organic beefOrganicchilled, to spec
- Beef trimmingsBulkfrozen, for manufacturing
- Beef offalBulkfrozen, for manufacturing
Lamb and mutton
British and Irish lamb year round, with New Zealand and Australian lamb chilled or frozen.
Joints
- Leg of lambbone in 2kg, boneless 1.5kg to 2.75kg
- Shoulderwhole, boned and trimmed, or kleftiko cut
- Saddleboneless rolled or short cut, 1kg to 2.5kg
- Breastboned and rolled, or ribs
- Shank400g to 520g each
- Loin filletpencil fillet, per kg
Racks, chops and cutlets
- French trimmed rack3, 4 or 8 bone best end
- Lamb rumplarder trimmed, 170g to 255g
- Lamb cannonfat on, 200g to 227g
- Barnsley chop255g to 280g
- Lamb chops6 or 12 x 85g
- Halal lamb cutletsHalal option1kg
Diced, mince and prepared
- Diced legHalal optionhand diced or small dice, 1kg to 3kg
- Diced shoulderper kg or 5kg
- Lamb minceHalal option85 or 95% visual lean
- Kofta100g or 8 x 113g
- Lamb meatballs40 x 25g
Offal and mutton
- Lamb kidney, liver and sweetbreadsper kg
- Lamb caul and suetper kg
- Mutton leg, hand dicedper kg
- Mutton shoulderwhole or diced, per kg
By the pallet
For manufacture, wholesale and export
- New Zealand and Australian lambBulkall prime cuts, one pallet to a full container
- Haunches, loins, legs and chumpsUK and Irish, chilled
- Breasts, fronts and trimmingsBulkfor added-value manufacturing
Poultry
Chicken, corn-fed and free range options, turkey, duck and goose. Fresh, frozen, raw or cooked.
Whole birds
- Whole chicken900g to 1.9kg, UK
- Corn-fed and herb-fed chickenwhole, half or crown
- Spatchcock chicken1.2kg to 1.3kg
- Boneless half chicken10 per case, corn-fed option
- Poussinwhole or spatchcock, corn-fed option
- Boiling fowlper kg
Breast and supreme
- Chicken breast fillet85g to 230g portions, or 5kg packs
- Supreme, skin on, French trimmed170g to 255g
- Corn-fed supreme200g to 227g
- Butterfly fillet170g to 230g
- Inner fillets400g or 2.5kg
- Chicken escalope170g to 200g, corn-fed option
Thighs, legs and wings
- Thigh, boneless skinless1kg or 2.5kg
- Thigh, skin onbone in or boneless
- Oyster cut leg and thigh150g to 220g
- Drumsticksper kg or 25 each, corn-fed option
- Wings3 joint, prime, middle or jumbo
- Halal chicken legsHalal option1kg
Diced and prepared
- Diced breastHalal optionhand or machine diced, 1kg
- Diced thigh1kg or 2 x 5kg
- Diced 50/50Halal option1kg
- Chicken mincebreast or thigh, per kg
- Smoked chicken breastper kg
- Herb marinated chicken10 x 100g
- Chicken livers, hearts and carcasesper kg
Turkey
- Turkey breastsingle, double boneless or joint, 1kg to 2.5kg
- Turkey butterfly5kg
- Turkey escalope105g to 170g
- Boneless thigh0.8kg to 1.5kg
- Turkey roulade1.2kg
- Diced turkey and mince1kg
- Whole stag turkeyprepared to spec, per kg
Duck and goose
- Duck breast170g to 500g, male or female
- Duck legEnglish or EU, 350g to 500g, boned option
- Confit duck legper kg
- Smoked duck breastper kg
- Whole duckfrozen, 2.2kg to 2.5kg
- Whole goosefrozen, UK, 4kg to 5kg
- Duck fat3kg tub
By the pallet
For manufacture, wholesale and export
- Turkey butterfliesfresh weekly, skin on, boneless, vac packed
- Whole frozen turkeysBulkcut and blast frozen to order, full loads
- Duck, raw and cooked partsHalal optionchilled or frozen, halal option
- Roast, smoked and pastrami-style duckcooked, chilled or frozen
- Cooked, coated and steamed chickenBulkfrozen, imported
Game and veal
Game in season from August, venison year round, rose veal to order.
Feathered game
- Pheasantwhole, new season, fresh
- Partridgewhole, red-legged or grey
- Wood pigeonper kg
- Guinea fowlwhole, per kg
Venison
- Haunchbone in, or seamed and denuded
- Saddleprepared or boneless, 2.5kg to 3kg
- Venison fillet160g to 180g
- Venison shoulderbone in
- Diced venison and mince1kg or per kg
- Venison burger8 x 170g
Rabbit and goat
- Rabbit saddleper kg
- Minced rabbit2kg
- Diced goat5kg
Rose veal
- Veal cutlet, French trimmed280g to 364g
- Veal escalope170g to 200g
- Striploin, rump and silversidegrain fed, per kg
- Osso buco1kg
- Calf liverpeeled, per kg
- Veal bones and calf feetper kg