The Complete Guide to Welsh Beef Cuts
Welsh beef has a reputation for a reason. Raised on lush, rain-fed pasture, Welsh cattle produce beef with exceptional marbling, depth of flavour and tenderness. At Bromfields, we source directly from trusted Welsh and British farms and prepare every cut in-house — so here's our butcher's guide to getting it right every time.
Browse our full range of Welsh beef →
Steaks
Rib Eye
The most flavourful steak on the animal. Generously marbled with fat running through the muscle, the rib eye delivers a rich, buttery taste that's hard to beat. Best cooked medium-rare on a screaming hot cast iron pan. Our 28 Day+ Dry Aged Welsh Rib Eye is matured for a minimum of 28 days in our Himalayan salt ageing fridges for even deeper flavour and tenderness.
Sirloin
Leaner than rib eye but still full of flavour, with a strip of fat along the top that bastes the meat as it cooks. A great all-rounder for steak nights. Our 28 Day+ Dry Aged Welsh Sirloin is available in multiple sizes and delivers consistently excellent results.
Fillet
The most tender cut on the animal — virtually no fat, incredibly soft texture. Best served rare to medium-rare to preserve that delicate texture. Our Whole Welsh Beef Fillet is perfect for a Beef Wellington or slicing into medallions for a dinner party centrepiece.
Rump
Excellent flavour at a more accessible price point. Rump has more character than fillet and more texture than sirloin — it's the steak serious beef eaters come back to. Dry aged, it punches well above its price point. Available as a standard cut or as our famous 30oz Caveman Rump for a proper sharing occasion.
T-Bone
Two cuts in one — sirloin on one side of the bone, fillet on the other. The bone conducts heat during cooking and adds depth of flavour. Our 28 Day+ Dry Aged T-Bone is a showstopper on the grill or BBQ.
Côte de Boeuf
A bone-in rib steak of extraordinary size, flavour and theatre. Traditionally served as a meal for two, côte de boeuf is essentially a thick-cut rib eye on the bone. Our 28 Day+ Dry Aged Côte de Boeuf is the ultimate special occasion steak.
Picanha (Rump Cap)
The most popular cut in Brazil and increasingly sought-after in the UK. Cut from the top of the rump with a thick fat cap left on, picanha is cooked fat-side down first to render and baste the meat. Intensely flavourful and relatively lean — a must-try for adventurous steak lovers.
Roasting Joints
Rib of Beef
The king of the Sunday roast. Our 28 Day+ Grass Fed Welsh Rib of Beef is French trimmed and left on the bone for maximum flavour and presentation. Allow 20 minutes per 500g at 200°C and rest for at least 20 minutes before carving.
Rolled Rib-Eye Joint
All the flavour of the rib section in a convenient boneless, rolled joint. Our 28 Day+ Dry Aged Welsh Rolled Rib-Eye Joint is de-boned and hand-rolled for easy carving — ideal if you want the flavour of rib without the bone.
Rolled Sirloin
All the flavour of sirloin in a boneless joint. Easy to carve and impressive on the table. Our 28 Day+ Dry Aged Welsh Rolled Sirloin is a reliable centrepiece for a special Sunday roast.
Topside
A lean, classic roasting joint. Best cooked medium and sliced thinly. Great for a traditional Sunday dinner with all the trimmings.
Silverside (Salmon Cut)
Similar to topside but slightly firmer. Works well pot-roasted with vegetables and stock for a moist, tender result — or sliced cold for sandwiches.
Slow Cook & Braise
Brisket
The BBQ and slow-cook champion. Brisket is a heavily worked muscle with plenty of connective tissue that breaks down into rich, unctuous gelatin over a long, low cook. Our Packer Cut Brisket is ideal for low-and-slow smoking or pot roasting. Allow 6–8 hours at low heat for melt-in-the-mouth results.
Ox Cheeks
One of the most underrated cuts in the shop. Ox cheeks are packed with collagen that breaks down into a rich, silky sauce during a long braise. Cook in red wine with thyme and root vegetables for 3–4 hours — the result is extraordinary.
Short Ribs (Jacob's Ladder)
Bone-in beef short ribs with incredible marbling. Slow roast or smoke for 5–6 hours and the meat will fall clean off the bone. One of the most impressive things you can put on a table.
Diced Beef
Cut from the shoulder and ideal for casseroles, hot-pots, and stews. Brown well in a hot pan before slow cooking — that caramelisation is where the flavour comes from.
Mince & Burgers
Lean Mince
Our Premium Lean Mince Beef is freshly prepared from Welsh cattle — perfect for bolognese, cottage pie, chilli, and meatballs. Leaner than supermarket mince with noticeably better flavour.
Dry Aged Burger Patties
Made from our dry aged trim — these are a serious upgrade on any supermarket burger. The dry aged beef gives a depth of flavour that fresh mince simply can't match. Great on the BBQ or a flat-top griddle.
Offal & Extras
Beef Dripping
The secret to the best roast potatoes. Our Beef Dripping 500g is rendered from our own cattle — pure, natural cooking fat with incredible flavour. Use it for roasties, frying, or basting a joint.
Ox Liver
A classic British ingredient. Slice thinly, cook quickly in butter and serve with bacon and onions. Rich in iron and B vitamins — and genuinely delicious when cooked properly.
Bone Marrow
The chef's secret ingredient. Roast in the oven and scoop onto toast with sea salt and parsley, or whisk into a sauce for extraordinary richness. Our Bone Marrow Melt is the easiest way to get that flavour into your cooking.
How to Choose the Right Cut
- Quick weeknight dinner → Rump, sirloin or flat iron steak
- Special occasion steak → Rib eye, fillet, T-bone or côte de boeuf
- Sunday roast for 4–6 → Topside, rolled sirloin or rib-eye joint
- Showstopping centrepiece → Rib of beef on the bone
- Slow cook / batch cooking → Brisket, ox cheeks, diced beef or short ribs
- BBQ → Picanha, T-bone, côte de boeuf or packer brisket
Shop Welsh Beef at Bromfields
Every cut listed above is available to order online with chilled next-day delivery across the UK. All our beef is sourced from trusted Welsh and British farms and prepared in-house by our butchers.
