Beef & Veal

Etymology: A popular theory of how the word 'Beef' was introduced to the English language identifies the Norman Conquest and subsequent rule of England by French nobility. Naturally, the French nobles referred in their native tongue to the meats they were served; so the animal called cou by the Anglo-Saxon peasants was called buef by the French nobles. Back to Meat Products.

UK Beef Cuts - Imported and supplied by W.W. Giles

Types of Cuts

  • 1. Neck & Clod
  • 2. Chuck & Blade
  • 3. Thick Rib
  • 4. Shin
  • 5. Fore Rib
  • 6. Thin Rib
  • 7. Brisket
  • 8. Sirloin
  • 9. Flank
  • 10. Rump
  • 11. Silverside
  • 12. Topside
  • 13. Thick Flank
  • 14. Leg

Beef Cuts Illustration

Beef Cuts

Quality Assured

Quality Assured Beef & Veal Products

Product Specifics

  • Primarily imported from New Zealand and Europe (incl. Scotland); plus Argentina.
  • All primal cuts - Flank, Topside, Fore Rib, Chuck & Blade, etc.
  • Forequarters & Hindquarters.
  • Pre-processing as required.
  • Frozen or chilled.
  • On or off the bone.
  • Certifications incl. Halal, Organic & EQA.
  • Grassfed, Shortfed, Midfed, Longfed, Bobby Veal & Wagyu.
  • Extensive offal range - Tongue, Heart, Kidney, Liver, Tripe, Cheek, Lip, Back-Strap & Oxtail.
  • All products covered by WWG's quality assurance systems.

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