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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  • shin2

    Best slow cooked or braised.

  • silverside1

    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.

  • Hot

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

  • 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'

  • stewstk9

    For casseroles, stews or on skewers for grilling on BBQs

  • topside3

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

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