Neck and clod
NeckClodStewing beef
Hard-working muscle from the front of the animal, full of connective tissue that melts down with long, slow cooking.
Best for: Stews, casseroles and mince
Butcher's cuts chart
Butcher's meat cuts chart: beef, pork and lamb cuts explained
Skip the middle man! Tap the chart to see where every cut comes from, how to cook it and which of our cuts to buy, from sirloin and brisket to pork belly and leg of lamb.
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Butcher's cuts chart
Where each cut of meat comes from
Choose beef, pork, lamb or chicken, then tap a part of the animal. In-stock cuts link straight to the shop at today’s prices.
Tap a part of the animal to see the cuts that come from it.
Beef cuts explained
Chuck and blade
Chuck steakBraising steakDiced beef
From the shoulder. Well marbled and full of flavour, but it needs slow cooking to become tender, which is why most braising steak comes from here.
Best for: Braising, slow cooker, pies and stews
Brisket
Brisket jointFlat brisketRolled brisket
From the lower chest. A fatty, coarse-grained cut that turns meltingly tender after hours of slow cooking or smoking.
Best for: Slow roasting, pot roast, BBQ smoking
Buy: Brisket Joint 1kg £19.99
Also: Flat Brisket 1.5kg £29.99
Fore rib
Rib of beefRib-eye jointRib-eye steakTomahawk
From the upper ribs. Generous marbling keeps it juicy, whether it is roasted on the bone, as a boneless rib-eye joint or cut into steaks. A tomahawk is a rib-eye steak left on the long rib bone.
Best for: Roasting, steaks, grilling
Buy: Fresh Whole Gaucho Rib-eye 2-3kg £49.99
Also: Rib-eye Steak 2x 6oz £10.49
Sirloin
Sirloin jointSirloin steakT-bone
From the middle of the back. Tender, with a strip of fat along one edge. Roast it whole or cut it into steaks; a T-bone is cut across the sirloin and the fillet together.
Best for: Roasting, steaks, grilling, air frying
Buy: Sirloin Joint 1kg £27.99
Also: Sirloin Steak 2x 6oz £8.99
Fillet
Whole filletFillet steakChateaubriand
Sits under the sirloin and does very little work, so it is the most tender cut on the animal, and very lean.
Best for: Quick-cooked steaks, roasting whole, beef Wellington
Buy: Whole Beef Fillet 1.2-1.8kg (Frozen) £59.99
Also: Fillet Steak 2x 6oz £18.99
Rump
Rump steakRump steak strips
From the hip end of the back. A little firmer than sirloin, with a deep beefy flavour, and usually better value.
Best for: Steaks, grilling, stir-fries
Buy: Rump Steak 2x 6oz £8.99
Also: Extra Lean Rump Steak Strips 400g £9.99
Flank
Thin flankSkirtFlank steak
From the belly. Coarse-grained and full of flavour. Much of it goes into mince; flank and skirt steaks are best seared quickly and sliced across the grain.
Best for: Mince, quick-seared steaks, stir-fries
Topside and silverside
Topside jointSilverside
From the inside and outside of the back leg. Lean joints that roast well if they are not overcooked and are carved thinly.
Best for: Roasting pink, pot roast
Buy: Topside Joint 1kg £21.99
Shin
Beef shinOsso buco
From the lower legs. Lots of connective tissue that turns rich and gelatinous after very slow cooking.
Best for: Slow-cooked stews, ragù, soups
Pork cuts explained
Shoulder
Pork shoulder jointBladeDiced porkPulled pork
From the front of the pig. Well marbled and forgiving, ideal for slow roasting and pulled pork.
Best for: Slow roasting, pulled pork, casseroles
Buy: Boneless Pork Shoulder 1.5kg £13.99
Loin
Pork loin jointPork loin steaksPork chopsBack bacon
Runs along the back. Lean and tender, with a layer of fat that gives crackling on a joint. Back bacon is cured loin.
Best for: Roasting with crackling, chops, steaks, air frying
Buy: Pork Loin Joint 1kg £8.99
Also: Pork Loin Steaks 4x 135g £4.99
Belly
Belly pork jointPork belly slicesStreaky bacon
Layers of fat and meat that crisp up beautifully. Streaky bacon is cured belly.
Best for: Slow roasting, air frying slices, BBQ
Buy: Belly Pork Joint 1kg £10.29
Also: Pork Belly Slices 700g £6.49
Leg
Leg jointGammonGammon steaksHam
The back leg. Used fresh as a lean roasting joint, or cured to become gammon, which is called ham once it is cooked.
Best for: Roasting, boiled and glazed gammon, gammon steaks
Buy: Boneless Gammon Joint 1kg £6.99
Also: Gammon Steak 2x 8oz £6.99
Hock
Ham hockPork knuckle
The lower leg. Bony and gelatinous; usually slow-cooked, or cured and simmered as ham hock.
Best for: Slow cooking, soups, terrines
Lamb cuts explained
Neck
Neck filletScrag end
Hard-working muscle that becomes very tender when slow-cooked; neck fillet can also be grilled.
Best for: Stews, hotpot, tagines
Shoulder
Shoulder jointDiced lambShoulder chunks
Fatty and full of flavour, ideal for long, slow roasting until it falls apart.
Best for: Slow roasting, curries, stews
Buy: 1kg Hogget Lamb Bone-in Shoulder Chunks £13.99
Rack (best end)
Rack of lambLamb cutlets
From the ribs. Tender, quick to cook and usually served pink.
Best for: Roasting, cutlets on the grill
Loin
Loin chopsSaddleBarnsley chops
From the back, between the ribs and the chump. Tender chops for quick cooking; a Barnsley chop is cut across both sides of the loin.
Best for: Grilling, pan-frying, air frying
Chump
Chump chopsLamb steaks
Between the loin and the leg. Meaty chops or boneless steaks for grilling or quick roasting.
Best for: Grilling, pan-frying, quick roasting
Leg
Leg of lambLamb leg steaksDiced leg
The classic roast. Lean and tender, cooked pink or well done, whole on the bone or boned and rolled.
Best for: Roasting, steaks, kebabs
Buy: Whole Carvery Leg of Lamb 2.2-2.7kg £34.99
Breast
Lamb breastRiblets
Fatty and inexpensive; good stuffed, rolled and slow-roasted.
Best for: Slow roasting
Shank
Lamb shanks
The lower leg, slow-cooked until the meat falls off the bone.
Best for: Braising, slow cooker
Buy: Lamb Shanks Double Pack £12.99
Chicken cuts explained
Chicken breast
Breast filletsDiced chicken breastMini fillets
The lean white meat either side of the breastbone. Mild and quick to cook, so it is the go-to for stir-fries, grilling and meal prep.
Best for: Grilling, stir-fries, air frying, meal prep
Buy: Chicken Breast 1kg £8.99
Also: Diced Chicken Breast 1kg £12.99
Wings
Whole wings3-joint wingsWingettes
The wing has three parts: the drumette, the flat and the tip. Plenty of skin, so it crisps up well in the oven or air fryer.
Best for: Air frying, roasting, BBQ
Buy: 3kg Bulk 3-Joint Chicken Wings £12.99
Thigh
Bone-in thighsThigh fillets
The upper part of the leg. Darker, juicier meat than the breast that stays moist and is hard to overcook.
Best for: Roasting, curries, BBQ, slow cooking
Buy: Chicken Thighs 900g-1.1kg (Frozen) £5.29
Also: 2kg Chicken Thigh Value Pack £8.99
Drumstick
DrumsticksChicken legs
The lower part of the leg. Dark meat on the bone, cheap and easy to cook.
Best for: Roasting, BBQ, air frying
Buy: Chicken Drumsticks 900g-1.1kg (Frozen) £4.99
Also: Chicken Drumsticks x2 – Butcher’s Pick £7.99
The chart is a simplified butcher’s guide. Cut names and boundaries vary between butchers and regions.
Popular cuts
Shop all meat →Popular cuts in stock
Sirloin Steak 2x 6oz
£8.99
Rib-eye Steak 2x 6oz
£10.49
Rump Steak 2x 6oz
£8.99
Fillet Steak 2x 6oz
£18.99
T-Bone Steak 500-600g
£15.99
Pork Belly Slices 700g
£6.49
Choosing a cut
How to choose the right cut
The more a muscle works, the more flavour and connective tissue it has. Cuts from the legs, shoulder and chest (shin, chuck, brisket, pork shoulder, lamb shank) need long, slow cooking. Cuts from the back (sirloin, fillet, rib-eye, pork loin, lamb loin) are naturally tender and suit quick cooking or roasting.
Steaks
Fillet is the most tender, rib-eye has the most marbling, sirloin sits in between, and rump has the strongest beefy flavour. Our guide to types of steak goes through each one, and steak prices in the UK compares what they cost.
Roasting joints
Sirloin, topside, rib-eye and leg of lamb roast well; pork loin and belly give crackling. Time yours with our roast cooking time calculator.
Slow cooking
Brisket, beef shin, chuck, pork shoulder and lamb shanks are the cuts to choose for the slow cooker. See lamb prices per kg for shanks, leg and chops.
Shop by cut
FAQ
Meat cuts questions
What is the most tender cut of beef?
The fillet. It sits under the sirloin and does very little work, so it is the most tender and leanest cut, which is why fillet steak and chateaubriand cost more.
What is the difference between sirloin and rib-eye?
Both come from the back. Rib-eye is from the fore rib and has more marbling, so it is richer and juicier; sirloin is from the middle of the back, a little leaner, with a strip of fat along one edge.
Which cuts are best for slow cooking?
Brisket, beef shin, chuck and blade, pork shoulder, lamb shoulder and lamb shanks. They have more connective tissue, which breaks down into tender meat over a long, slow cook.
What part of the pig is gammon?
Gammon is the back leg of the pig, cured. Once it is cooked it is usually called ham.
Where does bacon come from?
Back bacon is cured pork loin and streaky bacon is cured pork belly.
What is a T-bone steak?
A T-bone is cut across the back so it has sirloin on one side of the bone and fillet on the other.
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