Butchery Retail Prices
offers a wide variety of cuts, tailored to your specific needs. Review our retail price
list and contact us at 0757 130 061 to place your order.
Short Ribs
Definition: Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of the cow. They consist of a short portion of the rib bone with a significant amount of meat attached. They are known for their rich beefy flavor and high fat content, which makes them incredibly tender when slow-cooked.
Best for: Braising, slow cooking, smoking, stewing.
Mince (Ground Beef)
Definition: Mince (known as ground beef in North America) is beef that has been finely chopped or “minced” with a knife or a meat grinder. It can come from various cuts of the cow, often the less tender or popular ones, along with trimmings from other cuts. The fat content can vary, influencing its flavor and how it cooks.
Best for: Burgers, meatballs, Bolognese sauce, tacos, meatloaf, shepherd’s pie, keema.
Cubes (Beef Cubes/Stewing Beef)
Definition: Beef cubes, often sold as “stewing beef” or “diced beef,” are typically cuts from tougher parts of the cow (like the chuck, round, or shank) that have been cut into uniform cubes. These cuts contain connective tissue that breaks down during long, slow cooking, becoming tender and flavorful.
Best for: Stews, casseroles, curries, slow-cooked dishes.
Strips of Beef
Definition: Beef strips are thin, elongated pieces of beef, usually cut from lean, tender cuts like sirloin, flank, or top round. They are designed for quick cooking methods.
Best for: Stir-fries, fajitas, stroganoff, quick sautés.
Topside Roast
Definition: Topside is a large, lean cut of beef taken from the hindquarter of the animal, specifically between the rump and the leg. It’s a relatively tender muscle, making it a popular choice for roasting whole.
Best for: Roasting (often served sliced thin), pot roasting.
Rolled Brisket
Definition: Brisket is a large, tough cut from the breast or lower chest of the cow. “Rolled brisket” specifically refers to a brisket flat (a leaner section of the brisket) that has been rolled up into a cylinder and tied with butcher’s twine. This makes it easier to handle and cook as a roast, often through braising.
Best for: Braising, slow roasting, making corned beef or pastrami. It becomes incredibly tender with long, moist cooking.
Rump (Rump Steak/Rump Roast)
Definition: The rump is a primal cut located at the hindquarters of the cow, between the sirloin and the top of the round. Depending on how it’s butchered, it can be sold as a larger “rump roast” or cut into individual “rump steaks.” It’s known for having good beefy flavor and being relatively lean, though it can be less tender than cuts like sirloin or fillet. The speciality about The Local Grill Rump is that it is AGED.
Best for: Roasting (as a joint), grilling or pan-frying (as steaks, often best marinated or not overcooked to maintain tenderness), stir-fries.
Burger Patties
Definition: Burger patties are flattened, usually round, portions made from ground beef (mince) that are specifically shaped for grilling, frying, or broiling and typically served in a bun as a hamburger. They can be made purely of beef or contain a mix of seasonings and binders.
Best for: Grilling, pan-frying, broiling.
