Since 1922, Taylor’s has been a family-run business, so we’re not afraid to say that we are experts when it comes to butchery.
Each cut of beef has different levels of flavour, whether you go for a prime cut or a more affordable cut, you’re guaranteed to have a top-level meal!
You’ll find a great range of premium and cheaper cuts of beef here at Taylor’s, available for delivery straight to your door!
The most tender and leanest cut of beef, with very little fat. Cook your fillet steak to your liking, or you could even use it to make a next-level beef wellington!
From beef bourguignon to casseroles and curries, stewing steak is deep in flavour, perfect for taking your meals to the next level. Cut from the hindquarter of the cow, and prepped by our expert butchers.
Succulent and tender, rib-eye steaks are marbled with the perfect touch of fat to keep them flavoursome after cooking. Cook this steak to your liking, but we would recommend serving medium rare to keep that flavour in!
Juicy and typically lean. Braising steak is the perfect cut for low and slow styles of cooking. Cooking this cut for longer allows the intense flavours to develop and build. Great in dishes like casseroles.
The OG of Sunday roast joints. Topside and Silverside are cut from the hindquarter of the cow, which is sat between the rump and leg. This cut is tender and lean making it the perfect joint for roasting.
When cooked slowly with love, even braised, Shin beef can be one of the most flavoursome cuts.
As the name suggests, this cut is taken from the shin or shank of the cow. This cut from the lower leg is a muscle that puts in work, so there is connective tissue that tastes best when it is broken down through slow cooking.
Sirloin steaks are cut from the back portion of the cow, the sirloin. Everyone has their perfect way of serving a steak, so whether that’s rare, medium or well done, this cut will speak for itself.
As the name suggests, rump steaks are cut from the rump or backside of the cow. This cut might not be the tenderest, but it certainly packs a punch when it comes to deep flavour!
This cut is a firm favourite with many restaurants and diners alike! So bring the steakhouse home.
A rib of beef is cut from the rib of the cow, I know, you’re shocked, right? Taken from in between the brisket and forerib, this cut is marbled with fat, injecting flavour as it cooks.
If you’re looking for the perfect cut to impress your friends or family at a dinner party, then a beef rib is sure to make an impact!
Best butchers in Darlington worth the travel just to come here always very tasty hot pies.
Everything sold there are delicious and reasonable price too.
Always one of our first stops in Darlo. Delicious pork pies and friendly service!
You can’t beat the hot beef bun for a hangover cure!
