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