Subtotal: $0.00

View Cart Checkout

Resources

About Gallagher's Butchers

Why Choose Our Shop

Why choose us

100% Natural, 100% Local

Purely natural, proudly local 100% of what you need, from right where you are.

Professional meat cutting

Precision-crafted cuts by experts — delivering quality you can taste

Quality & Standards

Committed to excellence through uncompromised quality and trusted standards.

Our Resources

Gallagher’s Useful Tips

For over fifty years, Gallagher’s Butchers Castlefinn have supplied prime beef, pork and lamb. Over that time we have acquired a lot of knowledge about beef lamb pork cuts of meat and how they should be cooked. We would like to share some of that.

Gallagher’s Best Butcher Donegal

What Gives Meat Flavour?

Age And Breed

  • Age, and Gender of the animal – younger and female animals are more tender than older and male animals.
  • Breed – some breeds are known for their flavour because of their muscle and fat combination ie marbling eg Waygu, Angus, Hereford.

Section of Animal and Treatment of Meat After Slaughter

  • What part of the animal the cut comes from – cuts from the shoulder and leg are usually less tender than cuts from the rib and loin area because the hardworking muscles have more connective tissue.
  • The Aging Process – after slaughter the animal needs time and temperature for the muscles to tenderise. Longer aged animals are often more tender

Type of Feed

  • Grass Fed or Grain Finished. Grain finished animals usually have more marbling.

Cooking Method

  • The cooking method and degree of cooking – Tender cuts should have minimal cooking using dry heat eg grilling or frying. Moist cooking methods braising and stewing should be used for less tender cuts. The length of time and how well done it is will add to the flavour and tenderness.
Cooking Methods

Cooking Method

Flavour & Tenderness of Beef Lamb and Pork Cuts

Tenderness does not always mean that it has a good flavour. The flavour in meat is derived mostly from fat in the animal. Some cuts of meat will have good flavour and juiciness through natural marbling while others will be leaner and dryer.

Method of Cooking for Beef Lamb Pork Cuts

For those leaner beef lamb and pork cuts of meat that can be dry and lacking in flavour, flavour and moistness may have to be added during the preparation and cooking process eg braising or stewing vs roasting, using a tenderizer or a marinade.

Temperature

The temperature and length of time cooking also have an impact on tenderness. Slowcooking for a long period of time at a low heat can tenderise the most stubborn cuts. Whereas tender cuts such as beef fillet can be flash fried or stirfried very quickly over a high heat.

Thermometer

Judging your roast using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.

Tongs

You can also use tongs to test the roast. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Beef Lamb Pork Cuts of Meat

Beef Lamb Pork Cuts of Meat

Beef Cuts

  • Fore Shank
  • Brisket
  • Neck
  • Cheek
  • Chuck & Blade
  • Forerib
  • Short loin
  • Sirloin
  • Plate
  • Thin Rib
  • Flank
  • Topside
  • Silverside
  • Rump
  • Top Round
  • Bottom Round
  • Leg

Lamb Cuts

  • Shoulder
  • Breast & Belly
  • Loin
  • Shank

Pork Cuts

  • Arm Shoulder
  • Leg
  • Loin
  • Belly
  • Blade Shoulder
  • Head
  • Centre Loin
Beef Lamb Pork Cuts of Meat

Beef Lamb Pork Cuts of Meat

Beef Cuts

  • 1. Fore Shank
  • 2. Brisket
  • 3. Neck
  • 4. Cheek
  • 5. Chuck & Blade
  • 6. Forerib
  • 7. Short loin
  • 8. Sirloin
  • 9. Plate
  • 10. Thin Rib
  • 11. Flank
  • 12. Topside
  • 13. Silverside
  • 14. Rump
  • 15. Top Round
  • 16. Bottom Round
  • 17. Leg
InkedInkedBeef-Cuts-Diagram_LI
Lamb-Cuts-2-932x1024

Lamb Cuts

  • 1. Shoulder
  • 2. Breast & Belly
  • 3. Loin
  • 4. Shank
  • 5. Rump
  • 6. Neck
  • 7. Centre Loin
  • 8. Leg

Pork Cuts

  • 1. Arm Shoulder
  • 2. Leg
  • 3. Loin
  • 4. Belly
  • 5. Blade Shoulder
  • 6. Head
  • 7. Centre Loin
Pork-Cuts-Diagram-1 (1)
Gallagher’s Best Butcher Donegal

Marinades for Beef Lamb Pork Cuts

Marinade refers to a mixture of oil, spice, acids and similar ingredients, in which meats are soaked in for some time in order to flavour or soften them. A marinade serves two purposes firstly to tenderise the meat and secondly to add flavour. They are perfect for barbecuing meat and adding flavour to roast and stews. Even Bord Bia extole the virtues on their website.

Where Do You Start?

Olive oil, lemon juice, garlic, salt and pepper can form the base of just about any marinade. You can experiment with stronger flavours by adding spices. The lemon juice can be replaced by vinegar, balsamic vinegar is particularly good with dark meats.

Oil & Herbs

Oil, acid and herbs are the basis for most marinades.

Spices

Spices are good for dry rub marinades.

Other Flavours

Dairy(eg buttermilk), Fruit, salt.

Here’s One to Get Started

Let’s flavour those beef lamb and pork cuts

Since we have the experience of supplying top quality meat to some of the best restaurants and hotels in the region we also use that experience to bring that quality to all our loyal customers.
  • Ingredients
  • 4 peeled and chopped cloves of Garlic
  • Apple Cider Vinegar
  • Olive Oil
  • Fresh Mint
  • Salt & Pepper

Mix ingredients together and place in a freezer bag. Then add the meat and massage the marinade into the meat. Leave the marinating meat in the fridge for an hour or two or even overnight.

Cook to taste.

Keep an Eye on our Recipes Page for More Suggestions

Get a Free Quote

Contact us make a call