Beef is the largest carcass a butcher carves up. With 11 basic cuts of meat, each offers a unique and different flavour and texture. Beef steaks for retail and food service are generally young (0 to 2 permanent teeth and 30 months old) through to prime beef (7 teeth and 42 months old). The cattle are farmed on grass and finished on grain, the latter process speeds up the time it takes to fatten the meat. To optimise the taste and succulence of the meat, our experts are always on hand to advise on the best cuts to complement the recipes and cooking techniques.