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Beef Products

Cuts

  1. Bavette Skirt Whole:
    (per kg)
  2. Bola/Chuck Tender:
    (per kg)
  3. Brisket Boned & Rolled:
    (per kg)
  4. Côte de Boeuf:
    (per kg)
  5. Featherblade Cap on:
    (per kg)
  6. Fillet - Centre Cut - Larder Trim:
    (per kg)
  7. Fillet - Fresh:
    (per kg) Aged
  8. Fillet Vacuum Packed:
    (per kg) 5+ lb size
  9. Flank Whole Short Rib (Rib Cap):
    (per kg)
  10. Flat Iron Steak English:
    (per kg)
  11. Fore rib of Beef + Toe Bone:
    (per kg)
  12. Larder trimmed Fillet:
    NETT Weight (per kg)
  13. Loin of Beef - Whole:
    (per kg)
  14. Beef - Onglet Whole, Untrimmed:
    (per kg)
  15. OTM Ribeye A/W 3.5-4.5kg:
    (per kg)
  16. OTM Striploin (7-9kg A/W):
    (per kg)
  17. Prime Ribeye Roll Vac Packed:
    (per kg)
  18. Rump Cap Whole (Picanha):
    (per kg)
  19. Salted Brisket:
    (per kg)
  20. Striploin (Average Weight) Vacuum Packed:
    (per kg)
    4-5kg/5-6kg/6-7kg/7-8kg/8-9kg
  21. Topside (Corner Cut):
    (per kg)
  22. Topside Rolled:
    (per kg)
  23. Vac Pack Striploin:
    (per kg)
    A/W 6- 7kg - Open Dry Aged
  24. Featherblade Trimmed, nett weight:
    (per kg)
  25. Rump - D Cut - Boneless:
    (per kg)
Thatcham Butches Sirloiin Steaks

Steaks

  1. Bavette Steak:
    Each
    140 - 170g
  2. Bavette Steak:
    Each
    180g
  3. Onglet Steak:
    Each
    168g
  4. Onglet Steak:
    Each
    7oz
  5. Braising Steak:
    Each
    170 - 198g
  6. Bavette Steak:
    Each
    220g
  7. Chateaubriand Larder Trimmed:
    Each
    560g
  8. Chuck Steak:
    (per kg)
  9. Featherblade Steak:
    Each
    70z
  10. Fillet Steak:
    Each
    5/6/7/8 oz
  11. Ribeye Steak:
    Each
    4/5/6/7/8/10oz
  12. Rump Steak:
    Each
    4/5/6/7/8/10oz
  13. Sirloin Steak:
    Each
    5/6/7/8/10oz
  14. Rump Cap:
    Each
    4/5/6/7/8/10oz
  15. Sandwich Steak:
    (per kg)
  16. Sirloin s English:
    Each
    4oz
  17. T Bone Steak:
    Each
    12oz
  18. Tomahawk Steak:
    Each
    900g - 1kg
Thatcham Butches Sirloiin Steaks

Himalayan Salt Dry Aged

  1. Dry Aged Striploin:
    (per kg)
  2. Dry Aged Centre Cut Fillet:
    (per kg)
  3. Dry Aged Chateaubriand L/Trim:
    Each
  4. Dry Aged Cote de Boeuf:
    (per kg)
  5. Dry Aged Fillet:
    (per kg)
  6. Dry Aged Rib on bone:
    (per kg)
  7. Dry Aged Ribeye Roll:
    (per kg)
  8. Dry Aged Fillet Steak:
    Each
    7oz/ 8oz
  9. Dry Aged Ribeye Steak:
    Each
    6oz/ 8oz/ 9oz/ 10oz/ 12oz
  10. Dry Aged Sirloin Steak:
    Each
    6oz/ 8oz/ 10oz
  11. Dry Aged Rump Steak:
    Each
    6oz/ 8oz
  12. Dry Aged Rump Cap:
    (per kg)
  13. Dry Aged Striploin:
    (per kg)
  14. Dry aged T- Bone:
    Each
    400g
Thatcham Butches Sirloiin Steaks

Other Beef

  1. Diced Chuck:
    (per kg)
  2. Diced Shin:
    (per kg)
  3. Diced Topside:
    (per kg)
  4. Hand Diced:
    (per kg)
  5. Stroganoff:
    (per kg)
  6. Minced Beef Fat:
    (per kg)
  7. Minced Chuck:
    (per kg)
  8. Minced Flank:
    (per kg)
  9. Standard Mince 85vl:
    (per kg)
  10. Steak Mince 95vl:
    (per kg)
  11. Short Rib Portion:
    Each
    200-220g
  12. Meaty Short Ribs/Jacob's Ladder:
    (per kg)
  13. Ox Cheek:
    (per kg)
  14. Ox Cheek Square Cut (Portion):
    Each
    200 - 220g
  15. Ox Tails:
    (per kg)
  16. Rib - Boneless:
    (per kg)
    gross weight
  17. Shin - Boneless:
    (per kg)
  18. Trim 85vl:
    (per kg)
  19. Bones:
    (per kg)
    Mixed Rib & Back
  20. Marrow Bones - Cut Small:
    (per kg)
  21. Marrow Bones:
    (per kg)
Thatcham Butches Sirloiin Steaks
Range of meat products from Thatcham Butchers

Local Wholesale Butchers

At Thatcham Butchers, we pride ourselves on being one of the premium wholesale butchers for Berkshire and North Hanpshire. We supply a wide selection of beef cuts, all from premium quality assured Hereford and Angus cattle.

Our high quality of beef has made Thatcham Butchers one of the prefered catering meat suppliers in the area – providing high quality meat products for many high profile clients in the hospitality industry.

Our Products