Ask our Butchers: cuts of meat explained P1

Seeing a Butcher’s counter filled to the brim with an array of fresh, Great British meats is a sight to behold…

However we understand it can also sometimes appear a little daunting if you’re not too sure what you need or would like to buy. So for our latest farm shop blog, our Butchers have handpicked some specific cuts of meat to explain more about:

Leg of pork vs. shoulder of pork

We’re regularly asked about the differences between a leg and a shoulder of pork, so here’s an easy way to choose between the two:

Leg of pork – this is a larger, leaner pork joint that’s quick to cook.

• Roast pork leg recipe: Easy Peasy Foodie’s roast pork with perfect crackling

Shoulder of pork – this is a fattier joint of pork which you can leave to slow-cook and then crackle up at the end before serving – Charles’ favourite pork roasting joint!

• Roast pork shoulder recipe: Tracklements’ slow roast pork shoulder with crispy crackling

Braising steak vs. chuck vs. beef shin

All three of the following beef cuts are perfect for casseroles and stews and are best cooked long, low and slow to ensure they absorb maximum flavours and provide you with that melt-in-the-mouth, tender texture you’re looking for:

Braising steak – this is a lean cut of beef you can dice or cook whole, and purchase from us here in Bromyard or online and have it delivered to your door.

• Braising steak recipes slow cooker: The Hairy Bikers’ braised steak with gravy

Chuck steak – this can again be purchased from us here in Bromyard or online, pre-diced, so it’s ready for you to cook up a feast with.

• Beef chuck recipes slow cooker: Great British Chefs’ winter slow cooked beef with redcurrant port sauce

Beef shin – shin is King! Shin is one of the hardest-working muscles in a cow’s body and this cut of beef is made for a Great British stew.

• Beef shin recipes slow cooker: Nigella Lawson’s whole beef shin with red wine, carrots and little onions

Rolled sirloin joint vs. topside joint vs. rolled brisket

We primarily sell the following three joints of beef which will each make ideal centrepieces on your Sunday lunch table in their own right:

Rolled sirloin – this is lean, very tender and perfect for roasting pink.

• Roast sirloin recipe: Delia Smith’s traditional roast sirloin of beef

Topside of beef – this tastes delicious cooked pink however it can also be slightly more well done if that’s your preference.

• Roast topside recipe: Jamie Oliver’s roast topside of beef

Rolled brisket – this is perfect for slow roasting in the slow cooker all day or at the bottom of your Aga.

• Roast brisket recipe: River Cottage’s slow-roast beef brisket with potatoes and onions

Here at Legges of Bromyard, we source the majority of our meat from local farmers within a six-mile radius of our front door. Our beef is grass fed and we hang it on the bone for 28 days, our lamb is also grass fed, all our poultry and pork is free range, and our game meats, such as our diced venison, are as wild as they can be.

If you ever have any questions about the meat and produce you’re buying when you pop in, simply ask a member of our team – they’d love to speak with you, or if you’re shopping with us online, we’re always at the other end of the phone or email!