Aged for 3 weeks on the bone, Sirloin Steak provides a tender delicious steak every time. Also known as New York Strip, this cut has great marbling and a great flavour.
Our favourite steak. This 3 week matured Scotch Rump Steak is full of flavour. Perfect with chunky chips, thin cut for steak sandwiches or cooked on the barbecue.
The most tender steak of all, matured for 3 weeks this steak is the ultimate luxury. Also great roasted whole, perfect for Beef Wellington.
(KNUCKLE) (BRAISING STEAK) Lean and tender, the “Thick” is ideal for braising, excellent in a casserole or as Beef Bourguignon.
Lean and tender, this joint offers flexibility to serve rare or medium with a rich carmelised onion gravy and creamy horseradish sauce. Perfect for your family roast.
Premium cut for fast roasting. Serve rare for perfect Roast Beef and Yorkshires every time.
The eye piece of the fore rib. This cut boasts a higher level of fat than Topside and offers greater flavour as a result.
RIB EYE STEAK
Highly marbled with a good swathe of fat. Perfect served medium. Tender and tasty.
CHUCK & BLADE
Perfect for stews, curries and casseroles. Rich in flavour, tender when slow cooked.
Our favourite slow cooking cut, with a heavy sinew which gives a rich, gelatinous gravy whether cooked in a chunk or diced. Amazing flavours in the slow cooker.
Slow roasting joint, ideal pot roasted with root vegetables.
Fantastic flavour - slow cook, add Texan style rub and finish on BBQ.
The ultimate roasting joint on the bone, including the rib eye this fat heavy joint has an incredible flavour and is supremely tender. Perfect for special occasions and big family parties.
T-Bone Steak – The king! Sirloin and Fillet in one steak - the best of both!! Cut it thick, barbecue and share.