"Apart from looking beautiful, the beef also cooked magnificently, maintaining its moisture, texture & above all taste. All in all a moment of carnivorous elegance. "
We believe there are several key elements in producing the best beef.
The first is sourcing grass fed cattle from certified organic farms. We choose breeds such as Aberdeen Angus, Longhorn and South Devon renowned for their perfect covering of fat and beautiful marbling. Next we hang the meat on the bone for 3 weeks which matures the meat adding to flavour and increasing tenderness. Using time-honoured artisan methods, the meat is then butchered entirely by hand.
American favourite for slow cooking. Now popular here for braising, slow roasting and BBQ.
The king of Sunday roasting joints and one of our flagship products: delicious, succulent and bursting with flavour.
Easier to carve than the bone-in fore rib joint - but with beautifully marbled flesh, it’s equally juicy and full of flavour.
A lean, tender and tasty roasting joint, cut from the loin. You can order it on the bone for maximum succulence, or boneless for easier carving....
Cut from our dry aged beef, and sliced into strips, ready for the wok or frying pan.
A traditional cut that's full of flavour. Braise it very, very slowly, and the meat just falls off the bone. This product is available in 1kg packs.
Clean, lean, organic, Ox liver. Full flavoured, simply dust with seasoned flour and pan fry.
Much overlooked but extremely tasty piece of beef, slow cooked it's very tender, marinated and made into kebabs or simply sliced into steaks to quick...
Rib bones for making a rich beef stock. Boil them up with vegetables, and you have the perfect base for gravies, stews and soups.
A mix of cod and other fats from the beef carcass, minced ready for use as dripping or cooking fat. Great for roast potatoes, adding flavour to pies...