HOME MEAT INDUSTRY EXPERTS MEAT PRODUCTS QUALITY ASSURANCE HOW WWG CAN HELP YOU CONTACT US You Are Here: Home » Meat Products » Beef & Veal 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 Quality Assured 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. Get in Touch Stay in Touch Home | Meat Industry Experts | Meat Products | Quality Assurance | How WWG Can Help You Lamb & Mutton | Beef & Veal | Pork | Catering & Hospitality | Food Manufacture | Retail | Conditions of Sale | Contact Us Copyright © 2021 W.W.Giles (Smithfield) Ltd 22a Horseshoe Business Park, Horseshoe Road, Pangbourne, Berkshire, RG8 7JW. Web design by www.katecreated.com.au