All cattle are born and bred in Scotland and finished on natural products such as grass or root crops or a product derived therefrom. In addition the following is confirmed for extra assurance:

  • All sides are matured on the bone – ‘the natural way’ – prior to boning.
  • All roasting cuts are matured on the bone.
  • All cuts fully traceable to farm of origin.
  • Regular seasonal promotions.

Our Products Include

BONE-IN CUTS
  • BODY
  • Image
  • BONE-IN SIRLOIN
  • Image I  Image II
  • BRISKET
  • Image I   Image II
  • CHUCK ROLL
  • Image I   Image II
  • FEATHER BLADE
  • Image I   Image II
  • FLANK
  • Image I  Image II  Image III
  • FORELEG/FOREQUARTER
  • Image I  Image II
  • FORE RIB (5)
  • Image I   Image II   Image III
  • HIND
  • Image
  • HIND (3-BONE)
  • Image
  • HINDQUARTER FLANK
  • Image I Image II Image III
  • LOIN/RIB
  • Image I  Image II
  • PISTOLA
  • Image I   Image II
  • RIB/LOIN LONG FILLET
  • Image I  Image II
  • ROASTING
  • Image I  Image II
  • RUMP/LOIN
  • Image I  Image II
  • RUMPS (POPESEYE)
  • Image I  Image II
  • SHANK/SHIN 
  • Image I
  • SIDES 
  • Image I   Image II
  • SURFBOARD
  • Image
  • TOMAHAWK LOIN/RIB
  • Image I  Image II
  • TOPBIT (RUMP)
  • Image
  • TOP/RUMPS (RUMP/POPESEYE)
  • Image
  • WINDSURFER
  • Image
FILLETS
  • MACDUFF FILLET
  • Image I  Image II
  • POPESEYE FILLET 
  • Image
BOXED BEEF (BONELESS/VACUUM PACKED)
  • BAVETTE
  • Image
  • B/L FLANK 
  • Image I   Image II
  • BRISKET
  • Image I  Image II
  • BRISKET (BBQ SPEC.)
  • Image I  Image II
  • CHUCK ROLL
  • Image I Image II
  • CHUCK TENDER
  • Image I   Image II
  • COD FAT 
  • Image  
  • D/CUT
  • Image   Image II    Image III  
  • FEATHER BLADE
  • Image I Image II
  • FLANK STEAK
  • Image I  Image II
  • FLAT RIB, SINGLE MUSCLE
  • Image I   Image II   Image III
  • FLAT RIB, DOUBLE MUSCLE
  • Image I  Image II  Image III
  • HEEL
  • Image  
  • LMC
  • Image   Image II
  • MATAMBRE
  • Image I  Image II
  • MEATY FINGERS
  • Image I   Image II
  • 3-BONE MEATY PLATE RIB
  • Image I   Image II   Image III
  • OX CHEEKS
  • Image I Image II
  • OX HEART
  • Image  
  • OX KIDNEYS 
  • Image  
  • OX LIVER
  • Image  
  • OX SKIRT (THK)
  • Image  
  • OX SKIRT (THN)
  • Image  
  • OX TAILS (FRESH & FROZEN)
  • Image  
  • OX TONGUE
  • Image  
  • RUMP TAILS
  • Image  
  • SHIN
  • Image I   Image II
  • SHORT RIBS
  • Image I   Image II   Image III
  • SILVERSIDE
  • Image I   Image II
  • SPIDER STEAK
  • Image I   Image II
  • THICK FLANK (KNUCKLE)
  • Image I   Image II   Image III
  • TOPSIDE
  • Image I   Image II
  • 70V/L 
  • Image  
  • 90 V/L
  • Image   
LAMB
  • LAMB BUFF
  • Image  
  •  LAMB FORES (B/LESS)
  • Image I  Image II
  • LAMB FORES
  • Image I  Image II  Image III
  • LAMB GIGOTS
  • Image I  Image II
  • LAMB HINDS
  • Image I  Image II
  • LAMB LIVER
  • Image  
  • LAMB LOIN
  • Image I   Image II   Image III    Image IV  
  • LAMB TOPS
  • Image  
  • WHOLE LAMB
  • Image  
MUTTON
  • MUTTON SIDE
  • Image  
  • MUTTON WHOLE
  • Image  
NATIVE BREED PIGS
  • WHOLE PIGS
  • Image  

Scottish terminology in brackets
For a current price list please call 01698 355 931 or email info@macduffbeef.co.uk