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Butchers Choice
 
Here you'll find all the information you need on the four most popular meat proteins available to buy at Tesco. You'll also find inspiration to help you try out new recipes with a great selection of meat, which is perfect for the whole family

At Tesco, our beef is matured for a minimum of 21 days* for improved flavour and tenderness

*Applies to Tesco & Tesco Finest excluding the following joints; Bone in rib, Mince, Shin, Steaks, Stewing. Also excludes Tesco everday value beef.

21 Days Matured

Select a joint

Mince and lean mince

Mince varies in fat content: as a hint, the paler the mince, the higher the fat.

Mince

Further beef joint information

Mince is very versatile, is generally free of gristle and can be casseroled, fried, formed into kebabs or burgers or baked as a loaf..

Ways to cook

  • oven
  • pan fry

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Mince and lean mince

Mince varies in fat content: as a hint, the paler the mince, the higher the fat.

Mince

Further beef joint information

Mince is very versatile, is generally free of gristle and can be casseroled, fried, formed into kebabs or burgers or baked as a loaf..

Ways to cook

  • oven
  • pan fry

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Brisket

Brisket is a boneless, good value cut bought either rolled or flat.

brisket

Further beef joint information

Brisket is lean but needs to be cooked slowly in liquid to break down any gristle. Brisket beef joints are best slow cooked in stews, curries and casseroles.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Shin

Thickly-cut stewing steaks (often taken from the shin) are great value for money and contain marbling and gristle.

shin

Further beef joint information

Thick cut stewing joints like the shin are best slow cooked in stews, curries and casseroles.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Stewing

Casserole beef (often taken from the shin) is ideal for slow cook, leaner than stewing steak and less gristly.

stewing

Further beef joint information

The casserole beef joint is best slow cooked in stews, curries and casseroles.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Stewing

Casserole beef (often taken from the shin) is ideal for slow cook, leaner than stewing steak and less gristly.

stewing

Further beef joint information

The casserole beef joint is best slow cooked in stews, curries and casseroles.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Stewing

Casserole beef (often taken from the shin) is ideal for slow cook, leaner than stewing steak and less gristly.

stewing

Further beef joint information

The casserole beef joint is best slow cooked in stews, curries and casseroles.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Steak

Steaks are tender, lean and quick and easy to cook.

steak

Further beef joint information

All steaks can be grilled or fried. Steak is traditionally served with chips, new potatoes or rice. Steaks can also be cut to use in other recipes such as stir fry or kebabs.

Ways to cook

  • bbq
  • pan fry

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Bone in rib

Rib is a more luxury roasting joint that's full of flavour, gristle-free and available on or off the bone.

Bone in rib

Further beef joint information

Bone in rib is usually roasted in the oven or pot roasted and served with Yorkshire puddings and vegetables.

Ways to cook

  • bbq
  • pan fry

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Rib-eye steak

Rib-eye gets its name from the circular 'eye' of fat inside the steak, adding flavour and succulence as it cooks.

Rib-eye steak

Further beef joint information

All steaks can be grilled or fried. Rib-eye is best enjoyed medium to well-done. Steak is traditionally served with chips, new potatoes or rice. Steaks can also be cut to use in other recipes such as stir fry or kebabs.

Ways to cook

  • bbq
  • pan fry

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Sirloin

Sirloin is full-flavoured and cheaper than fillet and has some external fat and marbling.

Sirloin

Further beef joint information

All steaks can be grilled or fried. The Sirloin joint is available as either individual steaks or a whole joint. Steak is traditionally served with chips, new potatoes or rice. Steaks can also be cut to use in other recipes such as stir fry or kebabs.

Ways to cook

  • bbq
  • stove top
  • oven
  • pan fry

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Striploin

Striploin is tender, lean and easy to cook. It can be purchased as a joint or steak.

Striploin

Further beef joint information

Striploin is usually roasted in the oven or pot roasted and served with Yorkshire puddings and vegetables.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Fillet

Fillet of beef is tender, lean and quick and easy to cook, however traditionally more expensive to rump and sirloin.

Fillet

Further beef joint information

The fillet joint is available as either individual steaks or a whole joint. This roasting joint is usually roasted in the oven or pot roasted and served with Yorkshire puddings and vegetables.

Ways to cook

  • bbq
  • stove top
  • oven
  • pan fry

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Rump/mini rump steak

Rump steak is a lean and flavourful 'everyday' steak with slight marbling, but can sometimes be tougher than other steaks.

Rump/mini rump steak

Further beef joint information

All steaks can be grilled or fried. The rump joint is available as either individual steaks or a whole joint. Steak is traditionally served with chips, new potatoes or rice. Steaks can also be cut to use in other recipes such as stir fry or kebabs.

Ways to cook

  • bbq
  • stove top
  • oven
  • pan fry

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

topside-silverside

Topside and silverside are good value roasting joints. Topside has less external fat and gristle than silverside.

Rump/mini rump steak

Further beef joint information

Topside of beef is usually roasted in the oven or pot roasted and served with Yorkshire puddings and vegetables. Once cooked, the topside or silverside joint also tastes great sliced into sandwiches.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for beef will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Beef joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Plan your portions

  • Beef
    Lamb
    Pork
    Chicken
  • What type of cut?

  • How many serves?

  • The meat quantity is 0.000kg

The portion sizes are based on nutritional guidelines. You may want to decrease or increase based on your appetite.
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