Beef Categories

beef

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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  • topside3
    topside3
    £11.58

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

  • stewstk9
    stewstk9

    For casseroles, stews or on skewers for grilling on BBQs

  • sirloinstk6
    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
    sirloinonbone
    sirloinonbone
    £15.98

    A Traditional cut for a Sunday roast. Still on bone to add flavour.

  • silverside1
    silverside1
    £10.48

    Very lean cut of beef and very versatile. Can be roasted, braised, used in stews or casseroles and can be minced to make your own burgers. Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut.

  • shin2
    shin2
    £3.28

    Best slow cooked or braised.

  • rumpstk5
    rumpstk5
    £4.15

    Great for grilling and serving with chips and battered onion rings

  • Hot
    rolledsirloin6
    rolledsirloin6
    £22.88

    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...

  • rolledrib1
    rolledrib1
    £18.68

    A Traditional cut for a Sunday roast. Prepared with bone removed for ease of carving.

  • ribonbone2
    ribonbone2
    £14.78

    A Traditional cut for a Sunday roast. Still on bone to add flavour.

  • ribeyestk8
    ribeyestk8
    £6.05

    A tender fattier cut of meat but also flavoursome making it ideal for pan-frying or barbecuing.

  • beefminced6
    beefminced6

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

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