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Know your cuts
Most people buy the same three cuts their whole lives, not because the others are worse, but because nobody ever explained them. A shoulder and a leg are not interchangeable. Front chops and back chops come off opposite ends of the animal.
Every cut is a muscle that did a job. How hard it worked tells you how to cook it, and that one idea explains everything else. These guides walk each animal from nose to tail, tap any cut to find out what it is, what we call it at the counter, and what to do with it.
Lamb
Neck to shank, why front chops and back chops are not the same thing, which mince belongs on a skewer, and how to order a whole lamb.
Read the lamb guide
Beef
Why fillet costs four times what shin does, why no fillet ever made a decent nihari, and the offal a supermarket will not sell you.
Read the beef guide
Mutton
Mutton is not worse lamb, it is older lamb. What that changes, how much longer it wants, and which mince to buy for a kebab.
Read the mutton guide
Chicken
One bird, two completely different meats. Why breast dries and leg does not, and why half the complaints about dry chicken are the wrong half of the bird.
Read the chicken guide
Goat
Coming shortly.
The full charts
One chart per animal, every cut named, with where it sits on the carcass. Tap any chart to open it full size and save it.
Still not sure? Just ask.
Tell us the dish and we will tell you the cut, then cut it the way you need it. Come into the shop on City Road or message the order line.
Shop all meatEvery cut we sell is HMC-certified halal, cut to order at our Bradford counter. Hand slaughtered, monitored by the Halal Monitoring Committee, and cut the way you ask for it at 26-28 City Road, Bradford. Collect in about two hours or local delivery within seven miles.
Order onlineWhat HMC certified means