The Primal Cuts is just a phrase that butchers use to describe the way in which they make the major cuts to begin the butchering process for cutting a beast into joints. Some of these primal cuts will be used as they are initially cut, and others will require further cutting to become the joints that we are familiar with.

Move your mouse over the cuts below and when it changes to a hand symbol and you get a popup name - click and you will be whisked to a page where Jonathan Rees will tell you how to cook that joint/cut

Organic Beef - Outside Flat Organic beef - Outside Organic Beef - Silverside Organic Beef - Eye Round Organic Beef - Rump Organic Beef - D Rump Organic Beef - Eye of Rump Organic Beef - Striploin Organic Beef - Blade (clod) Organic Beef - Chuck Roll Organic Beef - Chuck (square) Organic Beef - Neck Organic Beef - Chuck Organic Beef - Brisket Navel End Organic Beef - Brisket Point End (Deckle Off) Organic Beef - Short ribs Organic Beef - Rib Set Organic Beef - Tenderloin Organic Beef - Thick Flank Organic Beef - Flank Steak Organic Beef - Topside Organic Beef - Brisket Organic Beef - Brisket Point End Organic beef - Cube Roll Organic Beef - Knuckle Organic beef - Chuck Tender

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