Beef
A broad beef range, matured and prepared by Midland Foods' butchers in Bromsgrove.
Prepared around the brief.
From primals and roasting joints to portion-controlled steaks, dice and mince, beef can be prepared around the needs of your menu and kitchen.
The list below is a practical starting point. Availability, weights, trim and pack requirements should be agreed with the team before ordering.
This is a guide, not a fixed catalogue. Add the cuts you want to discuss to your enquiry list and include weights or preparation notes.
Typical cuts & forms
- Striploin, ribeye, fillet and rump
- Topside, silverside, brisket and chuck
- Portion-controlled steaks
- Diced beef and mince
- Bones and slow-cook cuts
Ageing, portion weight, trim and pack format can be discussed with the sales team.
Contract Catering
A practical, documented supply service for contract caterers managing consistency across sites.
Universities & Venues
Flexible butchery support for campus kitchens, events, conferencing and busy venue operations.
Restaurants & Pubs
Cuts and portions prepared around the menu, with direct butchery advice when a brief needs refining.
Hotels & Banqueting
Supporting hotel kitchens across breakfast, banqueting, events and restaurant service.
“I have been using Midland Foods for 18 months now and from the change over to date the quality and service has been first class, many thanks.”
Questions about beef
Straight answers before you send a specification.
Discuss your beef requirements.
Send the cuts in your enquiry list with the weights, trim, volume and service notes that matter.