| Cut Name | Description | Cooking | Recipes |
| Blade | Often (erroneously) called Chuck or Shoulder. This is fairly lean and is ideal for pies and puddings. This is normally supplied as 'braising' in Dexter packs. | Braising, stewing or as mince |
Beer and
Beef Stew Borsch |
| Brisket | The ideal cut for slow or pot roasting. This is normally supplied as mince in Dexter packs. | Slow Roast, braising, stewing. Also ideal for salting | |
| Chuck | Also known as Chine. This is normally supplied as 'braising' in Dexter packs. | This cut is best braised, stewed or used or pie fillings |
Cornish
Pasties Granny's Steak Pudding |
| Clod | Also known as Neck or Sticking piece. This is normally supplied as 'stewing' in Dexter packs. | Stewing or braising. |
Old
fashioned Braised Beef Marrakesh Tagine |
| Fillet | This is the most tender and tastiest cut of all. It is usually the most expensive! | Special dishes. |
Beef
Wellington Individual Beef Wellington Tournedos Medicis |
| Flank | Also known as Thick Flank or Buttock Steak. It is somewhat fatty. This is normally supplied as 'stewing' Dexter packs. | Braising, stewing, mince. |
English
Bolognese Sauce Spaghetti Sauce |
| Leg | Lean and full of flavour, but contains a lot of gristle. This is normally supplied as mince in Dexter packs. | Stewing, mince |
Moussaka Golubtsy |
| Rib | Probably the best roasting joint | Roasting, or makes a marvelous BBQ joint. | Roasting |
| Rump | Quality steaks and roasts. This is normally supplied cut as steaks in Dexter packs. | Frying, grilling, or roasting as a larger piece | Tournedos Medicis |
| Shin | High in gelatine, so good for brawn, pies and puddings. This is normally supplied as mince in Dexter packs. | Brasing, stewing or mince |
Cornish
Pasties Granny's Steak Pudding |
| Silverside | Use for either roasting or for very good braising steak. This is normally supplied as joints in Dexter packs. | Best slow roasted | Roasting |
| Sirloin | The Roast Beef of Olde England. Supplied as steaks in Dexter packs. | Frying, grilling or roasting as a larger piece | Roasting |
| Tail | An acquired taste, full of flavour if prepared properly. Supplied only if requested when ordering! | Casserole or stewing in individual pieces |
Oxtail |
| Topside | Very lean and fine grained. This is normally supplied as joints in Dexter packs. | When roasting, tie some fat around it to keep moist. | Roasting |