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
  • SIDES
  • FORES 5 RIB
  • FORES 10 RIB
  • TOP/RUMPS
  • RUMP/LOIN
  • RIB/LOIN L. FILLET
  • LOIN/RIB
  • FORE RIB (5)
  • HIND
  • PISTOLA
  • ROASTING
  • FLANK
  • HINDQUARTER FLANK
  • RUMPS (POPESEYE)
  • TOP/RUMPS (RUMP/POPESEYE)
  • TOPBITS (RUMPS)
  • HIND (3-BONE AND 8-BONE)
FILLETS
  • POPESEYE FILLET
  • MACDUFF FILLET
  • FILLET -6+
  • FILLET -7+
BOXED BEEF (BONELESS/VACUUM PACKED)
  • TOPSIDE
  • SILVERSIDE
  • THICKS
  • STRIPLOIN
  • D/CUT
  • BRISKET
  • SHIN
  • 90V/L
  • BAVETTE
  • CHUCK ROLL
  • LMC
  • CHUCK TENDER
  • HEELS
  • FLANK
  • COD FAT
  • OX TAILS (FRESH & FROZEN)
  • RUMP TAILS
  • FEATHER BLADE
  • MEATY PLATE RIBS / JACOBS LADDER
OFFAL
  • OX HEART
  • OX TONGUE
  • OX CHEEKS
  • OX KIDNEYS
  • OX SKIRT (THK)
  • OX SKIRT (THN)
  • OX LIVER
LAMB
  • WHOLE LAMBS
  • LAMB GIGOTS
  • LAMB HINDS
  • LAMB TRUNKS
  • B/LESS LAMB FORES
  • LAMB LIVER
  • LAMB BUFF
  • LAMB TOPS

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