A guide to the cuts.
Know your cut, know your method. Below, the cuts we work with, how to treat them, and one dish worth cooking tonight.
From the farm door to the block.
Whole carcasses arrive from the farm, and the day begins before the shop door opens. The butcher is already at the block — breaking, trimming, tying, and preparing each cut by hand.
Nothing sits overnight. Nothing is pre-packed. Every steak, roast, and joint is handled the old way, with respect for the animal and the customer waiting at the counter.
From the moment it comes through that farm door to the moment it reaches your plate, the work is honest, local, and built on decades of craft.
Beef
- Ribeye
- Fillet
- T-Bone
- Rump
- Brisket
- Topside
- Grill high & fast
- Reverse sear
- Slow braise
Pan-sear a native ribeye 2 minutes per side in beef dripping, then rest 6 minutes. Season only with sea salt.
Pork
- Loin
- Sausages
- Bacon
- Belly
- Roast for crackling
- Grill
- Braise
Score the loin fat deeply. Rub with salt, roast 25 minutes at 220°C, then 45 minutes at 170°C for crackling.
Lamb
- Shoulder
- Loin
- Chops
- Mince
- Slow roast
- Grill
- Kofta
Slow-roast a Welsh shoulder covered for 4 hours at 150°C with garlic, rosemary and a splash of wine.
Poultry
- Whole chicken
- Skewers
- Wings
- Spatchcock
- Roast
- Grill
Spatchcock a whole chicken, rub with sea salt & thyme, roast 45 minutes at 200°C skin-side up.
The art of the cut.
Every side of beef that reaches our block tells a story — of grass-rich Pembrokeshire pasture, of local herds raised slowly, and of a butcher who reads the carcass like a map.
Ribeye, fillet, T-bone, rump, brisket, topside: each cut is chosen for its grain, its marbling, and its purpose. We do not hide behind pre-packaging. We break, trim, and tie by hand, keeping the best texture and flavour in every piece that leaves the counter.
Quality starts at the source. Our beef comes from farms within miles of the shop, reared on clean grass and handled with care. That is the only way to guarantee the depth of flavour, the tenderness, and the trust that our customers have come to expect.
Your order. Cut fresh. Ready right away.
The phone rings, the butcher answers, and the order begins. No frozen stock, no pre-packed trays — just your cut, selected and prepared the moment you ask for it.
While you are still on the line, the knife is already on the block. He trims, ties, and packs it by hand, then looks up and says the words every customer wants to hear: "I'll get that ready right away."
That is the promise behind every order at Gate 2 Plate. From the call to the counter, from the block to your hands — the meat is fresh, the service is personal, and the quality never changes.
From the block to your pan.
Not every night is a block night. For the evenings when time is short, our counter is loaded with ready-to-cook meats and meals that have been hand-prepped, seasoned and wrapped that same morning.
Burgers, kebabs, marinated joints and whole dishes — each one bursting with flavour and built to go straight from the pack into the pan. No fuss, no waste, just honest farm produce cooked the right way, faster.
Everything is seasoned at the block, not in a factory. The herbs, the marinades, the careful trims — they all leave the same day they are made, because freshness is the only shortcut we take.