Beef Categories


Dales Butchers is a traditional local butchers based in Cumbria and Lancashire, supplying quality, locally reared meats for over 100 years. Established in 1906 by Herbert Dale the name has become synonymous with quality, choice and service. We stock a wide range of meats available to purchase online and in-store, including various cuts, such as Ribeye steak, Minced Beef, Rump steak etc, all locally sourced from our favourite Lancashire and Cumbrian suppliers.

Limousin, Hereford, Welsh Blacks, Longhorn, Highland and Galloway are amongst the breeds of cattle, we source locally from the following farms:

  • Frank Carr from Lea Farm, Malham
  • Neil Connor from Pant End Farm, Lupton
  • Jack Metcalffe from Bentham.
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  • stewstk9

    For casseroles, stews or on skewers for grilling on BBQs

  • beefminced6

    Ideal for making Shepherds pie, Bolognese, Chilli con Carne or why not make your own burgers.

  • sirloinstk6

    This cut is the upper part of the loin and as legend has it, it was so good it was knighted, hence the name 'Sir Loin'

  • Hot

    Pack contains 2KG Topside, 5 x 500 Mince, 2 x 500 Braising Steak

  • topside3

    A prime lean cut of beef. Use for roasting, can also be boiled or braised

  • shin2

    Best slow cooked or braised.

  • rumpstk5

    Great for grilling and serving with chips and battered onion rings

  • Hot

    A Traditional cut for a Sunday roast. Prepared with bone removed for ease of carving. Sirloin refers to cuts of meat from the upper middle of the animal. A light covering of fat will help keep the joint moist during cooking to give you a...

  • wholefillet2

    The best cut of beef for an extra special dish. Ideal as a roast and can also be wrapped in pastry for a Beef Wellington.

  • filletstk8

    The best cut of beef for an extra special dish.

  • beefdripping6

    Rendered on the premises and great for cooking chips or roast potatoes.

  • braisingstk6

    For hot pots and dishes that require slow cooking

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