Showing 1–12 of 37 results
What most would regard as the pièce de résistance of steak. This incredible cut is taken right out of the middle of the fillet and is fully trimmed and ready to use. Perfect to portion up into your own steaks or be used in the ultimate beef wellington, a truly indigent alternative to turkey on Christmas day.
Phenomenal taste and tenderness.
Pack weight to range between 900g-1.1kg
Great choice for over the festive period.
Sirloin, as the name suggests, is taken from the loin of the animal. Beautiful if cooked as a steak but equally as good if roasted. Easy to carve with minimal wastage, maximum effect and an abundance of tasty tenderness.
Pack weight to range between 2.5-2.8kg
A true stylish sharing steak taken from the top end of the full fillet. These are perfect for a fine dining experience offering incredibly tender and lean beef.
Pack weight to range between 450g-500g
An exquisite roasting joint which produces incredibly flavoursome roast beef. This is the prime rib eye muscle taken from the fore rib of beef, carefully seamed out and then rolled and tied back in its original fat. When roasted the natural outer fat continuously self-bastes during cooking to give the most mouth-watering roasting joint.
Pack weight to range between 2.5kg-2.8kg
A Show Stopping Roasting Joint. From Sunday lunch to hosting a Dinner Party this will make a truly magnificent center piece. This beautiful piece of Grass Fed, Yorkshire reared Beef has been Himalayan Salt Aged for 5-6 weeks. This Beef will therefore have unbeatable taste and tenderness with a super depth of flavour and incredibly ‘buttery’ fat.
This Rib has been very carefully removed from the chine and plate bone. It has then been tied back in place for roasting. For ease of carving, simply snip the strings and lift the entire piece away without having to contend with the bone.
Feeds approx. 10-12 people
Pack Weight to range between 6.5-7.5kg.
A Show Stopping Roasting Joint. From Sunday lunch to hosting a Dinner Party this will make a truly magnificent center piece. This beautiful piece of Grass Fed, Yorkshire reared Beef has been Himalayan Salt Aged for 5-6 weeks. This Beef will therefore have unbeatable taste and tenderness with a super depth of flavour and incredibly ‘buttery’ fat.
This Rib has been very carefully removed from the chine and plate bone. It has then been tied back in place for roasting. For ease of carving, simply snip the strings and lift the entire piece away without having to contend with the bone.
Feeds approx. 4 – 6 people
Pack Weight to range between 3-4kg.
These really are a hearty ‘slow cook’ show stopper! Consisting of several layers; directly on top of a gelatinous seam is the beautifully tender beef and below a heavily marbled mouth watering layer still attached to the two rib bones. Not only do you get a unique combination of textures, you get the added bonus of all the flavour from cooking this cut on the bone. After long slow braising you will be left with the most succulent, mouth watering and delicious beef which will naturally fall apart due to its tenderness.
Approximate 4 – 6 people serving.
Pack weight range of a Two Rib piece between 1.5 – 1.7kg.
Some may think of this as ‘Old School’ but it is certainly making a fashionable come back. Absolutely perfect for long, slow cooking and to serve as hot roast beef. Alternatively allow to cool for sandwiches or if you are feeling adventurous, cure and make your own corned beef. This cut is made up of beautiful tender beef and a combination of soft fat which renders down through the meat during cooking to keep it super succulent and juicy. Taken from between the front two legs up towards the chin of the animal.
Pack of One.
Pack weight ranges between 1 – 1.5kg.
A beautiful, succulent roasting joint taken from the hind quarter of the animal. Ideal for a longer, slower style roast to give super cylindrical slices of hearty roast beef.
Pack weight to range between 2.5-2.8kg.
This cut really does pack some flavour. Made up of several muscles all joined together by gelatinous seams, all encapsulated by the most delicious soft fat outer layer. The colour of the muscles are deep red unlike the colour of a topside for example which is much more of a warmer red, but not let this put you off, it simply means more flavour. Perfect for slow cooking with the end result been incredibly succulent and a slightly sticky feel as it breaks down during cooking. Perfect for stews, braised beef dishes and amazing shredded for hot pulled beef- delicious!!
Pack of One.
Pack weight ranges between 1.5-1.8kg
A succulent roasting joint taken from the hind quarter of the animal. Ideal for a longer, slower style roast to give super cylindrical slices of hearty roast beef.
Pack weight to range between 2-2.5 kg (Pack of 1)
Melt in the mouth steak!! These are magnificent, tender bone in Sirloin Steaks taken from the loin of the animal.
Each Porter House has a section of rib bone present meaning you get all the incredible flavour during the cooking. A great outer layer of soft beef fat which will render down during cooking giving incredible beefiness, succulence and pleasure.
Pack weight ranges between 950 – 1050g.
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