All the beef that is boned out for Ridings Reserve boneless products must be:

The resulting cuts are butchered to larder trim specification.

Fillet: Ensure fillet is cut square on removal from the topbit. All surface fat and suet are removed, leaving the silverskin on and unmarked. The chain is left on and the tail is cut square.

Striploin: Back fat must be complete. Sheet bone to avoid eye damage and to ensure all intercostal tissue is removed. From the entire length of the striploin, remove the full chain and backstrap. Trim tail to a maximum of 15mm from the eye.

Ribeye: Sheet bone the 5-bone forerib to avoid eye damage. Remove the eye and then trim the external fat and cut square.

Rump: Cut 20mm down from the natural line to avoid any silverside on the cut face. Seam tail is cut completely off. Remove all plate muscle from underside. Both ends then cut parallel.

Topside: Remove dark meat (Pelvic cover), gristle, piping, blood vessels and loose meat. The underside is clear of all fat and membrane.

Silverside: Carefully remove the heel muscle completely. Remove fat from the resulting cavity, along with glands and loose meat. The silverskin is completely removed and the underside is clear of all fat and membranes.

Knuckle: Remove patella bone by a straight cut within 20mm of the bone. Remove all surface blood vessels, fat, piping and gristle.

Shin: Excess gristle, sinews and fat removed. Tendons cut to red meat and squared at both ends.

Heel: Remove all outside tissue and thick gristle. Cut square at both ends.

Forequarter cuts available, please contact us for details.