The taste of beef, or most other meat, is dependant on a variety of things. Ease of birth, quality of mothering, environment brought up in, animal welfare on the farm, type of feed, the way the animal is taken to slaughter and the distance (stress free being essential), the meat being well hung for say 3 weeks, well butchered, packaged, etc.

Below is a generic picture that helps to show in outline where some of the different cuts come from on a beef animal. Or click on this link view a pdf file courtesy of EBLEX - go to page 2

Cuts of beef

Cuts of Lamb or Hogget

The taste of lamb, as with beef, is dependant on a variety of things. Ease of birth, quality of mothering, environment brought up in, animal welfare on the farm, type of feed, the way the animal is taken to slaughter and the distance (stress free being essential), the meat being well hung for say 10 days, well butchered, packaged, etc.

Below is a generic picture that helps to show in outline where some of the different cuts come from on lamb, hogget or mutton. Or click on this link to view a pdf file courtesy of EBLEX - go to page 2

Cuts of lamb

For further cuts of beef and lamb, with ideas on how each can be used - click here