Traditional cuts

Beef

Top Rump is a traditional roasting joint, which can be cut down to produce a consistently presented steak. They are lean, but full flavoured, and are a great value alternative to add to your menu. Use as a standard frying steak but cook medium to medium rare for the best eat.

Lamb

Neck fillet is succulent and flavoursome and ideal for slow cooking in curries, stews and casseroles. It can also be trimmed of fat and diced for kebabs. Prime Meats can offer the very best Neck Fillet (C 71551) from certified Welsh flocks.

Pork

Popular Pork Belly Squares (C 74702) are cost effective, versatile and delicious. If you have a whole pork belly you can slice, cube, roll up, stuff or simply lay out flat in a baking pan. It’s also great minced in burgers or whole in pot roasts.