Beef

At G.M&M Johns, we purchase sides of sussex cross beef, which is then butchered into individual cuts. This traditional method means the finest quality produce aswell as cuts not available at supermarkets. Our beef is hung for a minimum of 28 days for maximum flavour and tenderness.

 

Roasting joints

  • Cornercut topside

  • Silverside

  • Fore Rib (bone in/rolled)

  • Wing end rib

  • Brisket

  • Sirloin

  • Rump roast

Steak

  • Sirloin

  • Rump

  • Fillet

  • Ribeye

  • T bone

  • Tomahawk

Slow cook

  • Braising steak

  • Shin of beef

  • Chuck steak

  • Feather blade

  • Blade steak

Other

  • Minced steak

  • Burgers

  • Beef sausages

  • Dripping

  • Ox tail

  • Ox liver

  • Calves liver

  • Ossobuco

beef.jpg