Cow Beef Guide 


The new Cow Beef Guide explores different classifications and qualities of cow beef. It explains the differences between dairy and suckler cows and describes how cow beef is used in the supply chain; because the meat tends to be less tender than prime beef, it is more suited to longer, slower cooking methods. It is also used for burgers, mince and dice products.

The guide also covers carcase classification, conformation and fat levels for cow beef and includes images for R, O and P carcase classifications.




Meat Purchasing Guides for the Export Market

Meat Purchasing Guides for the Export Market

Beef and lamb cuts for the export market >>
Cutting Specifications

Cutting Specifications

Use our interactive flip-books to see a range of new and traditional beef and lamb cuts >>
Locate a QSM Supplier or Member

Locate a QSM Supplier or Member


Find your nearest supplier of Quality Standard Mark beef and lamb using our new postcode search tool >>