As well as producing a wide range of primal cuts and meat graded according to it’s Visual Lean (“VL”) fat content, we also produce an extensive range of P.A.D. beef products.

 
Cumberland Meats

beef cuts

  • 1. Heel
  • 2. Hindquarter Shin
  • 3. Silverside
  • 4. Topside
  • 5. Knuckle or Thick Flank
  • 6. Rump
  • 7. Fillet
  • 8. Sirloin
  • 9. Hindquarter Flank
  • 10. Ribs
  • 11. Forequarter Plate
  • 12. Chuck
  • 13. Chuck Tender
  • 14. Blade
  • 15. Leg of mutton cut
  • 16. Brisket (Point End)
  • 17. Shin
  • 18. Sticken
  • 19. Clod